GERMANY- Muhlenchemie, a leading German-based international flour treatment specialist, has established the Composite Flour Science Award as part of its celebrations to mark its 100th anniversary.

Founded in 1923, Mühlenchemie has specialized in the art of flour treatment, and for decades it has continuously improved the quality of flours with remarkable pioneering spirit and passion.

The company, which is behind known brands like Alphamalt, Powerzym, ELCO and Pastazym is today an international market leader in the standardization, improvement and fortification of flour.

The award seeks to recognize solutions around the production and processing of non-wheat flours and their blends with wheat flour, in particular those using local raw materials.

This is timely as the milling, baking, and pastry industry continue to bear the effects of climatic, geopolitical, and economic conditions that are increasingly putting pressure on the global wheat market.

The wheat commodity has also experienced fluctuating availability and surging prices leading to a shortage in the manufacturing sector.

The incorporation of wheat substitutes in baking and pastry industry formulation has thus become a necessity in the quest to circumvent wheat dependence.

The award seeks to recognize solutions around the production and processing of non-wheat flours and their blends with wheat flour, in particular those using local raw materials

Muhlenchemie’s Composite Flour Science Award looks forwards to getting answers for possible alternatives about;

  • What local crops have the ecological, economic, and technical potential to partially or completely replace wheat in bread and pasta;
  • How sustainable their production is, and how they need to be processed to be useful for bakers and pasta-makers;
  • How they can be standardized
  • How they affect production processes and final product quality;
  • What nutritional effects this has;
  • What new product developments are possible with composite flour?

An award of €10,000 (US$10628) has been set aside for award winners. The overall winner will take home €5,000 will the first and second runners-up will receive €3,000, and €2,000 respectively.

The Composite Flour Science Award targets scientific studies and practice-focused projects from 2019-2022.  The specialists are expected to provide background knowledge on substitution primarily concerning the cultivation and processing of the alternatives.

Mühlenchemie invites all interested parties, institutes, and research companies to submit single-page summaries of their studies by 31 Jan. 2023.

The applications will be reviewed by an international expert jury with the most promising studies proceeding to the next step where they will be requested to provide detailed description of the shortlisted research studies.

Award winners will be unveiled at an award ceremony that will be held in June 2023.

For more information visit  https://muehlenchemie.com/innovationaward/or email innovationaward@muehlenchemie.com.

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