The importance of innovation is always underlined at Sonneveld. This has been visible for years in the relatively heavy occupation of the department ‘Innovation & Development' (I&D). In this fashion, Sonneveld is one of the very first companies in the branch to see opportunities for bread improvers in liquid form and started to supply them in 1998. The patented block-improver ‘Proson' is yet more proof of Sonneveld's innovation strength. Proson is a series of bread improvers in block form combining the advantages of paste and powder forms of bread improvers.

At the time of its 50th anniversary, in 2006, Sonneveld invested substantially in the European Bakery Innovation Centre. Geert Sonneveld who was director at that moment, was convinced that companies in our sector ought to be able to get together at one spot. This led to the initiative for a ‘Knowledge & Innovation Centre', which is now called the EBIC. The EBIC is the leading platform for partners from the bakery sector and it provides opportunities for cooperation on innovation and knowledge.

Sonneveld's present director also embraces innovation as primary standard. The engineer Peter Weegels, who is an expert in the field of enzyme technology, leads the department of I&D.