COMPANY DETAILS
Hanns-Seidel-Platz 4
Munich
81737
Germany
Fax: +49 89 6279-2507
ACTIVE CATEGORIES
WACKER provides unique ingredients for a wide range of food and supplement applications. We offer innovative solutions that respond to the food and nutrition industry's current challenges. CAVAMAX® cyclodextrins, e.g., enable egg-free bakery products without compromising texture or taste. Our product range also includes FERMOPURE®, our natural L-cystine and highly bioavailable versions of curcumin or coenzyme Q10, marketed as CAVACURMIN® and CAVAQ10®. The exploration for new products tailored to our customer’s regional needs is continuous.
Furthermore, Wacker offers molecular encapsulation solutions based on our cyclodextrin technology for odor or taste-masking, to stabilize food ingredients against heat and oxidation and to increase the bioavailability of functional ingredients. We have over 15 years of experience in manufacturing and formulating alpha-, beta- and gamma-cyclodextrins.
Additionally, Wacker produces a high-quality range of non-human, non-animal derived L-cysteine products. Wacker is the world’s only manufacturer of vegetarian-grade cysteine using a patented biotech process.
FOOD INGREDIENTS NEWS
Cultured beef heads to US store shelves as meat industry hits “crossroads”
11 Jan 2022 --- Cultured beef is set to finally hit the US market this year, in what developers say will bring “real change” to the meat industry and its environmental impact. The announcement comes as the US... Read More
FOOD INGREDIENTS NEWS
Aleph Farms & Wacker to eliminate fetal bovine serum from cell-based meat equation
08 Dec 2021 --- Aleph Farms and protein tech supplier Wacker are collaborating to develop new fermentation-based growth medium proteins, which will eliminate significant cost barriers for the mass-produced cultivated meat.
FOOD INGREDIENTS NEWS
Latte art: Wacker’s new starch-based powder stabilizes foaming of barista toppings
24 Nov 2020 --- Previously spotlighted as a functional egg replacement in baked goods, Wacker’s Cavamax W6 alpha-cyclodextrin has now been found to improve the foaming properties of barista toppings. The starch ingredient... Read More
FOOD INGREDIENTS NEWS
Fi Europe Connect 2020: Plant-based, clean label and immunity trends underscored
23 Nov 2020 --- The Fi Europe Connect virtual trade show kicks off today with exhibitors showcasing new innovative momentum in plant-based seafood, vegan marshmallows, clean label flavors, high performance gums and... Read More
FOOD INGREDIENTS NEWS
Weekly Roundup: Omya completes French plant expansion, Mane moves for naturalness in ready meals
10 Jul 2020 --- This week in industry news, Omya revealed its newly expanded production plant in Orgon, France, while Mane answered the growing demand for more transparency and naturalness in the chilled ready meals category.... Read More
Free-from and vegan formulation to replace eggs in bakery
12 Dec 2019 --- Veganism is on the rise globally, but is particularly pronounced in industrialized nations, according to Wacker’s Verena Klaus. At Fi Europe, Wacker presented some of its plant-based solutions that work synergistically to emulate the complex function of an egg. Also in the vegan space, Wacker’s alpha-dextrin branded as Cavamax W6 can offer health benefits when combined correctly with starch.
New depositing technology for chewing gum
13 Feb 2018 --- Wacker has developed a new compound to deposit chewing gum which offers a pioneering creative freedom to produce the sugar-free confectionery in an unprecedented variety of shapes, something which the company tips to be a game-changer. CAPIVA C 03, a premix, will allow manufacturers to deposit chewing gum into a variety of different molds. A copolymer-resin containing a composition that opens up the door to entirely new shapes.
The Role for Novel Emulsifier Systems
14 Aug 2017 --- Wacker’s CAVAMAX W6 alphadextrin as a vegetarian-grade emulsifier-substitute for innovative egg-free baked goods. CAVAMAX W6 stabilizes oil-in-water emulsions effectively, thus making it possible to prepare a wide range of vegetarian baked goods – from cakes and waffles to pancakes – that do not need the addition of egg or egg powder. The purely vegetarian-grade sugar molecules are low in calories, contain no cholesterol or fat, are non-allergenic and are made entirely from renewable raw materials.
Innovative Technologies for Future Chewing Gum
07 Feb 2017 --- With WACKER’s innovative CANDY2GUM technology, it is now possible to produce confectionery with a completely new mouthfeel: what begins as a piece of chewy candy turns into chewing gum after a short time. Since this innovative product is made in a boiling process, manufacturers can now add water based, fat containing and natural ingredients, such as fruit juice, cocoa and coffee. Using this particular gum base does not affect the shelf life of the chewy candy.
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