9 March 2021
Full of flavor
Not only delivering the flavor sensory profiles that consumers want, but also protecting those cookie flavors during processing.
Biscuits and Cookies
Smart cookies!
Outstanding taste and texture will always be essential for creating indulgent cookies and healthier biscuits. Our experts can help you achieve it - with cleaner labels and increased production efficiency.
Our best-in-class vanilla, brown, dairy flavors, and flavor modulation mouthfeel & masking tools are ideal for delivering the indulgent, home-baked feel that consumers love. We can then complement this with baking enzymes that help you lower salt, sugar, fat and acrylamide levels.
But why stop there? Our experienced baking experts can also work with you to overcome costly application challenges: from reducing mixing times and boosting dough extensibility in hard cookies; to enabling more consistent fermentation in crackers; to optimizing batter viscosity in wafers; to driving cost efficiencies with our cocoa-and-vanilla flavor optimization solutions.
Tackling your key challenges in Biscuits and Cookies
To create tasty cookies and healthier biscuits you need a partner that understands the trends and sensory attributes driving consumer preference; and knows how to deliver the qualities needed to help you create differentiated products.
Healthy indulgence
Reducing sugar, fat and salt and acrylamide in biscuits and cookies – with no compromise on sensory qualities.
Optimizing production
Improving your application development – whether it’s reducing fermentation time, increasing dough relaxation or boosting batter viscosity.
Cleaner labels
Replacing artificial ingredients in biscuits and cookies with healthier, high-performing alternatives.
Cost efficiency
Delivering healthy biscuits and tasty cookies that are high in quality, but with maximum cost efficiency.
Tackling intolerance
Catering to the growing number of consumers with food allergies – from gluten-to-lactose intolerance.
Say goodbye to acrylamide
You can improve dough elasticity and strengthen the gluten structure of your products with our baking enzymes. But they can also help you take a huge bite out of acrylamide – a suspected carcinogenic substance that’s now under increasing scrutiny.
PreventASe® is our asparaginase enzyme that has now been used by the baking industry for more than 20 years. By adding just a small dose to your recipe, you can reduce acrylamide in baked goods like biscuits and cookies by up to 95% (depending on the application).
Fortify your bakes goods
Our expertise goes beyond baking. We’re also one of the world’s leading nutrition manufacturers. So, why not take advantage of our fortification solutions that pack everything from Omega-3 to vitamin D into your products.
Our ingredients
Latest news
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31 May 2021
Your stickiest tortilla challenges, solved!
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9 February 2022
Trying to balance better-for-you baking trends? Enzymes to the rescue!