Döhler has won the “Food Innovation Award 2014” as part of the “12th World Food Technology & Innovation Forum” in London. Again this year, representatives from world leading companies within the food and beverage industry, from fields of research and development, innovation, marketing and technology, met with one another in order to discuss what will move the food market of the future, and honoured Döhler with the Innovation Award for its breakthrough in the area of “gluten-free malt extracts”.
“Gluten-free” is an emerging trend which presents new opportunities and challenges to the food and beverage industry, the company said. In 2013 alone, over 7,000 new products labelled “gluten-free” were introduced to the global food and beverage market*. Through market research and trend scouting across the globe, Döhler says that it detected this trend in its early stages and has intensively conducted research on a new generation of malt ingredients.
Döhler provides both the food and beverage industry with application-specific, gluten-free malt extracts that can be used as natural ingredients for a variety of product applications as a unique taste component, for natural colouring and sweetening.
“We are delighted to have been awarded this outstanding distinction,” said Marco Schmidt, head of innovation management at Döhler. “The annual Innovation Forum brings together a wealth of expertise from the global food and beverage industry. The award proves that our intensive research has paid off. In our daily work, Döhler aims to continuously provide its customers from the food and beverage industry with impetus for innovation and to support these ideas up to the realization of the final product.”
