Whether we are reimagining emulsifiers or adding fiber to bakery, Manildra’s innovation team is always considering what’s next. Visit us at IBIE Booth 6527 to see how you can innovate with Manildra’s new ingredients.
Our latest innovation, GemPro Max, is reimagining your approach to dough conditioning. By addressing strength and emulsification GemPro Max is a win-win in bakery. Reach out to our bakery team to learn more about DATEM, SSL, and mono & di-glyceride replacement.
Visit us at Booth #1469 Are you interested in learning more about our showcase products? Click through the links below to view our innovation product cards. High Fiber Cereal Featuring FiberGem...
What Is Hydrolyzed Wheat Protein? Hydrolyzed wheat protein: A wheat-derived protein that has been enzymatically or chemically broken down into smaller peptide chains and free amino acids. The...
Fibermaxxing: What It Means for Food Formulators in 2026 The protein era in food and beverage is well-documented. High-protein claims drove reformulation queues, purchase decisions, and category...