Producing pasta is a challenging task. Raw material alternatives and an optimised process are key.

Goal is to make fortification of staple foods easier

‘Giving Day’ motto calls for social engagement, helping needy children

Trained sensory panel evaluates products using standardized processes

Includes six products for baking, two for pasta applications

Innovative enzyme systems optimize quality of soft wheat pasta

Enables simulation of industrial pasta production with 100% accuracy

Pastry known for sweet yeast dough and savory toppings

The Mexican food staple is gaining market share in North America.

Omnizym developed to address rising commodity, production costs.