With the demand for on-the-go consumption increasing all over the world, the finished appearance of your products is more important than ever. First impressions count for a lot and can often be decisive in how consumers perceive your product. Our research backs this up: shiny products are perceived as being more indulgent, of higher quality and fresher.
Now shine and colour are usually obtained by adding an egg-wash to bakery products, but this has several disadvantages related to convenience and food safety, particularly as eggs can easily be contaminated and can provoke an allergic reaction with certain people.
Our egg-wash alternatives are UHT* treated and may be stored at ambient temperatures (<25°C), and making it convenient in use.
* Ultra High Temperature products are sterilised by being heated for a few seconds at 145°C, killing all bacteria.
The IBCCs provide customers from all over of the world with the facilities and tools to develop specific bakery finished goods, and to research and test new applications before starting production.
A network of 463 technical advisors in 81 Innovation Centers are committed to supporting you on both a local and regional level.