Name: The Role for Sourdough in the Creation of Gluten Free Bakery
Uploaded: 2016-02-10T00:00:00+00:00
Duration: 3 min 37 s

Industry news
Industry news
All news
Business
New product development
Nutrition & health
Packaging & processing
Personal care & cosmetics
Policy & regulation
Research & science
Tech & innovation
Trending now
Coca-Cola eyes prebiotic fiber for Coke Zero Sugar, Sprite and Fresca
Cargill and Fiberstar push emulsifiers beyond E471 and gum arabic
Plant-based sector urged to rethink consumer messaging as EU research challenges sustainability playbook
Category news
Category news
Alcoholic beverages
Animal feed
Bakery
Cell-based
Cereals
Child nutrition
Colors
Confectionery
Dairy
Desserts & ice cream
Fibers
Flavors
Fruit & vegetables
Functional ingredients
Hot drinks
Infant nutrition
Meat, fish & eggs
Plant-based
Proteins
Ready meals
Snacks
Soft drinks
Soups & sauces
Spreads
Sugar & sweeteners
Texturizers
Reports
Reports
Key interviews
Special reports
Technical papers
Trending now
Coca-Cola eyes prebiotic fiber for Coke Zero Sugar, Sprite and Fresca
Cargill and Fiberstar push emulsifiers beyond E471 and gum arabic
Plant-based sector urged to rethink consumer messaging as EU research challenges sustainability playbook
Key trends
Key trends
All key trends
Trend analysis
Ingredient focus
Product innovation
Trending now
Coca-Cola eyes prebiotic fiber for Coke Zero Sugar, Sprite and Fresca
Cargill and Fiberstar push emulsifiers beyond E471 and gum arabic
Plant-based sector urged to rethink consumer messaging as EU research challenges sustainability playbook
Multimedia
Multimedia
All multimedia
Videos
Webinars
Trending now
Coca-Cola eyes prebiotic fiber for Coke Zero Sugar, Sprite and Fresca
Cargill and Fiberstar push emulsifiers beyond E471 and gum arabic
Plant-based sector urged to rethink consumer messaging as EU research challenges sustainability playbook
Journal
Journal
Access all Editions
Advertising options
Subscribe now
Editorial enquiries
Latest editions
Snacks for Impact
Supplements for Everyday Vitality
Souped-Up Flavors
Ready Meal Remix
Events
Events
Event listing
Event previews
Event reviews
Trending now
Coca-Cola eyes prebiotic fiber for Coke Zero Sugar, Sprite and Fresca
Cargill and Fiberstar push emulsifiers beyond E471 and gum arabic
Plant-based sector urged to rethink consumer messaging as EU research challenges sustainability playbook
Suppliers
Suppliers
Supplier profiles
Trending now
Coca-Cola eyes prebiotic fiber for Coke Zero Sugar, Sprite and Fresca
Cargill and Fiberstar push emulsifiers beyond E471 and gum arabic
Plant-based sector urged to rethink consumer messaging as EU research challenges sustainability playbook

Home

Videos

The Role for Sourdou...

The Role for Sourdough in the Creation of Gluten Free Bakery

10 Feb 2016 | Böcker

Fourth generation Dr. Georg Böcker is a food technologist and became managing director of Ernst Böcker GmbH & Co KG in 1995. Under Böcker’s leadership, the company has continued its successful research and development in the field of sourdough-starters and dried natural sourdough products. “We have a turnover of about €19 million and are exporting about 60% of our products to foreign markets and 40% to the German market,” Georg Böcker says. Gluten free is proving to be a strong growth platform for Böcker’s sourdough products, as the market develops.

More videos

Portrait of a suited man beside a bright nutrition lab scene with fresh fruit, vegetables, supplements, and scientific equipment.

Video12:43

IFT president explores ingredient innovation and affordability

Dr. Gunnar Sigge, new president of the Institute of Food Technologists (IFT), explores how food science can address affordability, nutrition, and sustainability challenges. He discusses emerging technologies, ingredient...

Video04:59

Fi Asia Indonesia 2026 live: Novonesis targets affordable food production with biosolutions

On the Fi Asia Indonesia 2026 show floor, Novonesis’ Adam B. V. Diggle, head of food and beverage biosolutions for Southeast Asia, explains how enzymes and microbial cultures can help manufacturers unlock more value from raw...

Fi Asia 2026 Kerry Ingredients Indonesia video thumbnail: Man in a white shirt at the Kerry exhibition booth, featuring branded signage, a seating area, and promotional food imagery.

Video04:21

Fi Asia Indonesia 2026 live: Kerry eyes new biotics opportunities with “Live Culture” claim

Kerry Ingredients Indonesia’s JT Ryan, RDA director for Southeast Asia, outlines the company’s Fi Asia showcase and examines opportunities created by Indonesia’s “Live Culture” claim. He discusses preserving biotic efficacy...

Video06:06

Fi Asia Indonesia 2026 live: Glanbia Nutrition brings functional ingredients into everyday F&B

Bilva Trivedi, product strategy manager for bioactives and commercial for Asia-Pacific at Glanbia Nutrition, tells us about the rising demand for functional ingredients in Southeast Asia. She explores their expansion from...

Fi Asia 2026 Ingredion video thumbnail: Man in a suit at a food exhibition beside a glass display of mochi donuts and pastries, with product labels and colorful signage.

Video05:56

Fi Asia Indonesia 2026 live: Ingredion targets texture, sugar reduction and affordability

At Fi Asia Indonesia 2026, we speak with Raymond Deidrick, Ingredion’s vice president and general manager for ASEAN and food lead for APAC texture solutions. He discusses the ingredient systems showcased at the event and examines...

Fi Asia 2026 Prosur video thumbnail: A man in a black suit stands in front of the bright yellow PROSUR exhibition booth at a food industry trade show.

Video05:27

Fi Asia Indonesia 2026 live: Prosur advances clean label reformulation with natural systems

From Fi Asia Indonesia 2026, Prosur’s Simon Claessens, global director of sales and business development, explains the company’s “protect food with food” approach to replacing conventional additives. He discusses maintaining...