BIOKATALYSE2021 Mutual Benefit for SME, Universities and Industry

Transcription

1 BIOKATALYSE2021 Mutual Benefit for SME, Universities and Industry Dr. Lutz Popper, Head R&D, SternEnzym GmbH & Co. KG, Ahrensburg Scientific Director, Stern-Wywiol Gruppe, Hamburg a member of the

2 Facts and Figures about Stern-Wywiol Gruppe Year of establishment: 1980 Head office: Hamburg, Germany Corporate structure: managed by the owner; independent of big organizations Turnover: 346 mill. EUR (2009) 11 companies in Germany 10 affiliates abroad 11 production locations Employees: 550 Germany 410 Abroad 140 Export: approx. 80 % to over 100 countries

3 Our Locations Throughout the World Head Office Hamburg Technology Centre Ahrensburg Hamburg Ahrensburg Norderstedt Wittenburg St. Petersburg Export to over 100 countries worldwide Ouderkerk Poznan Poznan 10 affiliates Madrid Poznan St. Petersburg Kuala Lumpur Singapore (2x) Mumbai Pune Suzhou Mexico City Nantes Madrid Mexico City Mexico City Mumbai Mumbai Pune Suzhou Kuala Lumpur Kuala Lumpur Singapore 11 production locations Wittenburg Norderstedt Ouderkerk Nantes Poznan Kuala Lumpur Pasir Gudang Mumbai Bangalore Calcutta Mexico City Bangalore Calcutta Pasir Gudang 3

4 Divisions of the Stern-Wywiol Gruppe Six divisions develop and produce ingredients for food & feed and oleochemical specialities. Food Ingredients Food Supplements Chocolate Feed Additives Oleochemical Specialities Contract Manufacturing Ahrensburg Ahrensburg Norderstedt Hamburg Singapore Hamburg Wittenburg Management Management Management Management Management Management Stefan Schliesser Lennart Kutschinski Volkmar Wywiol Stefan Schliesser Torsten Wywiol Andreas Broocks Andreas Reith H. V. Bhawe Andreas Reith Dirk Westphal Stefan Schliesser Mark Riemer

5 Food Ingredients: 6 Companies (1-3) The individual companies are responsible for specific industries and products. Each has its own applications technology for research in a particular industry. Mühlenchemie DeutscheBack SternEnzym Flour Improvers Flour standardization Flour fortification with vitamins and minerals Flour analysis Applications services Proportioning equipment for microingredients Baking Ingredients Functional systems for bread and pastry goods Cake emulsyfiers Whipping agents, toppings Flavourings Recipe development Enzyme Systems Bread and bakery products Biscuits, crackers, wafers Pasta Grain hydrolysis Sugar confectionery Spirits, beer, ethanol 5

6 Food Ingredients: 6 Companies (4-6) SternVitamin Hydrosol SternArom Vitamin & Mineral Premixes Beverages Bakery products Cereals Baby foods Dairy products Food supplements Stabilizing Systems Dairy products and ice cream Delicatessen specialities Filling aids for ready meals Soups and sauces Meat and sausage products Natural & Nature- Identical Flavours Bakery products Delicatessen Dairy products Ready meals Margarine and spreads Meat and sausage products

7 Contract Manufacturing of Powdered Products SternMaid SternMaid SternMaid specializes in: Food ingredients Milk powders and derivatives Vitamin premixes Food supplements Blending, processing, filling Bottling/decanting into: industrial packs such as sacks, cartons, big bags Consumer packs such as bags, folding boxes, tins Services Problem-solving in the event of critical formulations Procurement of raw materials Quality assurance Warehousing Logistics Various blending and filling lines for all order sizes from 25 kg to 1,000 t Annual capacity of 40,000 t Certifications ISO 9001:2008 IFS (Higher Level) BRC (Grade A) Approval under the German Dietetic Products Ordinance EU health mark for dairy products Organic Products seal Kosher/halal management

8 Enzymes for Food Applications Medium-sized industrial partner in cluster Application oriented Biokatalyse2021 ignited intensified basic research within the company Specialized on enzymes for cereal based products and confectionary Diversification into enzymes for brewing & distilling following a research cooperation funded by DBU* Development of enzymes for delicatessen and dairy accelerated by Biokatalyse2021 DBU = Deutsche Bundesstiftung Umwelt, German Federal Trust for Environment

9 Research & Development are our Core Competences Technology centre in Ahrensburg near Hamburg

10 Application Laboratories We explore our customers wishes and develop new functional systems. 10 applications laboratories are at work for our customers Trial bakery Rheological laboratory Milk laboratory Meat laboratory Delicatessen products laboratory Enzyme laboratory Laboratory for vitamins and micronutrients Lipids laboratory Spraying technology Chocolate laboratory (Norderstedt) 14

11 Centres Of Excellence Create Synergies For Customers

12 Employees, Turnover & R&D Funding Food Ingredients Devision Number of Em mployees Employees Turnover Project costs (T ) Turnover (M Mio. )

13 Synergisms in the Cluster Increase of technological know-how Access to external resources Analysis, R&D, production Disproportionately high research volume Know-how transfer from/to other industries, e.g. technical enzymes for food & vice versa broader use for new developments and new areas of application for existing products Contact to research groups at universities Platform for new contacts Customers/suppliers/partners Shared new projects New personnel Recommendations to third parties outside the cluster

14 Synergies in Cluster Project P1 New Oxidases Research Institute A Recombinant expression HT Screening Directed evolution Enzyme candidates Research Institute B HT screening extremophiles Gene identification Enzyme characterization Fermentation up to 300 L Ox.IV from extremophiles for heterol. expression Optimize enzyme candidates Heterologous expression systems Industrial Partner 2 Heterologous expression Chaperoned expression Fusion tag technologie (FTT) Oxidase II Marketing of expression systems Oxidases V for heterologous expression Research Institute C Screening of eucaryotes Gene identification Enzyme characterization Synthesis of secondary metabolites Starting oxidase I Enzyme candidates Optimized candidates Enzyme candidates Starting oxidase III Host organism Optimized strains Enzyme candidates Substrate from side streams Metabolites, enzyme candidates Industrial Partner 1 Oxidase I Production strain Application trials Fermentation upscale Marketing of enzymes and formulations Enzyme candidate 2nd application Enzyme for marketing Industrial Partner 3 Oxidase III Expression systems Food application Marketing Enzymkandidaten Aromasynthese Industrial Partner 4 Synthesis & compounding Application Marketing

15 Sulfhydryl Oxidase Application Trials Delicatessen Effect of Sulfhydryl Oxidase on the Viscosity of a Modell Food System 4,000 Dynamic viscosit ty [mpa s] 3,500 3,000 2,500 2,000 1,500 1, Reference (no SOX) SOX, 1.0 U/kg SOX = Sulfhydryl Oxidase from Erlenmeyer flask cultures 0 Egg yolk solution, 10%

16 Sulfhydryl Oxidase Application Trials Desserts (1) Effect of Sulfhydryl Oxidase on Appearance of Flan Caramelo SOX dosage (mu/100 g raw flan mix)

17 Sulfhydryl Oxidase Application Trials Desserts (2) Effect of Sulfhydryl Oxidase on Structure of Flan Caramelo SOX dosage (mu/100 g raw flan mix*) * milk, 1000 g, pasteurized egg, 600 g, sucrose, 150 g

18 Sulfhydryl Oxidase Application Trials Desserts (3) Effect of Sulfhydryl Oxidase on Mechanical Strength* of Flan Caramelo Resistan nce (N) Sulfhydryl-Oxidase (mu/100 g) * TA XT2, spherical probe, measured after 48 h at 10 C