STOCKMEIER Food Ingredients Come and meet us and discover new food ingredients by STOCKMEIER FOOD INGREDIENTS, which will be presented during this edition of the Formulation Sessions organised by the Artois Chamber of Commerce and ADRIANOR on May 23, in ARRAS. The Agro Hauts-de-France Fair aims to connect sector manufacturers with their suppliers, whatever their […]

Food Ingredients ETI SODA Sodium Bicarbonate for smoother cakes and cookies     Derived from natural ore (Trona), ETI SODA sodium bicarbonate is the ideal leavening agent to aerate your products. When making baked goods, pastries, and danishes, the gas released by sodium bicarbonate is trapped by gluten and increases the volume of the dough […]

Food Ingredients How to boost your cheese yields? Calcium chloride for cheese manufacturing, marketed by STOCKMEIER France, significantly increases your cheese yields. . It compensates for the loss of calcium from producer heat treatments and cold storage (calcium solubilisation) It also regulates rennet action, and strongly promotes firmer coagulum generation. It creates calcium bridges between […]

Food Ingredients New Food Ingredients presented at CFIA 2023, Rennes (35) As for each edition of the Fair, the Food Ingredients division of STOCKMEIER France will attend at Hall 4 – Booth B45 with its partners, to present their new products.Come and meet our team of specialists. STOCKMEIER Food Ingredients is enhancing its texturing range, […]

Dehydrated glucose syrups and maltodextrins are very commonly used ingredients for their food processing functionality in the agri-food sector.
They are obtained by enzymatic hydrolysis of plant bases, such as corn or wheat.

Food Ingredients Starch and its derivativesMaltodextrin, glucose syrup and modified starches Starch is a natural complex carbohydrate used as a source of energy by growing plants. The concept of “starch” comes from the starch extracted from roots or tubers, such as potato starch. . Where can starch be found? Starch is found in: . Cereals […]

Food Ingredients How to understand existing certifications? Beyond certification labels which provide information on specific farming or breeding approaches (Organic, HVE, Label Rouge, Bleu Blanc Coeur, etc.) and geographical origins (PAO, CAO, etc.), new initiatives are arising to help consumers choose their food in supermarkets. Following the successful implementation of Nutriscore on packaging and its […]

Food Ingredients Glycaemic Index The glycaemic index (GI) provides information on the potential of a food to raise blood sugar. Starch, our main source of carbohydrates, is composed of amylose and amylopectin chains, to which proteins (cereals), lipids or micronutrients (trace elements, vitamins) can attach themselves. This portion of amylose determines food characteristics and nutritional […]