Cubed yoghurt and quinoa muffins...What's cooking at Stern Wywiol's innovation centre?
By Caroline SCOTT-THOMAS
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Cubed yoghurt, quinoa muffins and cassava bread are among the latest projects that the centre's 75 staff here have been working on. Each draws on the expertise of the group's different businesses, bringing together flour improvement and enzyme knowledge, for example, (from the Muehlenchemie and SternEnzym businesses) or stabilising systems with chocolate inclusions (Hydrosol and Herza).