Research

Current
We are currently investigating the relationship between bread improvers and their impact on the Glycemic Index of bread. The aim of this research is to establish in which areas we can make a positive contribution through our ingredients to the problem of obesity. The first results of this research are expected in early 2007.

Functional food
Ingredients
Sonneveld maintains intensive contacts with suppliers who investigate ingredients for their curative or preventative functional effects. We are currently looking intensively at the effects of inulin, soya, vegetable omega 3 and the influence of various vegetable oils. The results are being translated into unique bread concepts such as ProHart

ProHart
As long as 4 years ago, Sonneveld developed a mix with ingredients that deliver a positive contribution to a healthy cardiovascular system. The product was developed and marketed together with Fonds voor het Hart (the Dutch heart foundation). Thanks to its expertise, Fonds voor het Hart was able to contribute to the research into the effects of vitamins and minerals in bread and the positive influence they can have on diet to promote a healthy cardiovascular system.

Product improvement
Dosing convenience
Sonneveld is continually investigating ways of increasing convenience for the baker in combination with bread improvers. This has resulted in new physical forms of bread improvers and unique dosing concepts. Liquison and Proson are examples of this. In the area of packaging, too, we are studying new ways of dosing in a smarter, easier and more affordable way.

Ingredients
Our continuous monitoring of the latest enzyme technology and properties in order to improve baking properties is the basis for product improvement across our range.