https://www.baynsolutions.com/wp-content/uploads/2019/07/elisabet-tapio-neuwirth.jpg

Elisabet Tapio Neuwirth

Meet Ola Broström – Innovation manager with deep knowledge from the bakery industry

Being a baker and a chemist with experience in technical sales. A given background if your job title is Innovation manager, at Bayn. Meet Ola Broström – our latest hero!

Read the full article »

Why you should sweeten with Reb M

Reb M is the new star on the sky of sweetners. It is a steviol glycoside that tastes like sugar, but is 300 times sweeter. It has no bitter off-taste or licorice aftertaste like other steviol glycosides. Read on and learn more!

Read the full article »

Suzanne Preddie-Atterby – molecular biologist and a Bayn pioneer

Our heroes. That is what we call our colleagues who work on developing our sweetened fibres. It is their knowledge, experience and excellent work that makes Bayn the leading supplier of sweets. One of them is Suzanne Preddie-Atterby who is our Sales and Quality Manager.

Read the full article »

Meet Nina Kuusisto – our multi-talented development assistant

In our article series about Bayn’s heroes, the time has come to Nina Kuusisto. Just as a Swiss army knife and its versatility, Nina has the qualities and knowledge of everything that we value. She is keen on having order, developing innovative products, and creating long-lasting customer relationships. These characteristics make a true Bayn hero. Nina is part of our innovation centre north of Stockholm. 

Read the full article »

Meet Srdjan Solaja – food engineer with extra everything

Our heroes. We call it our colleagues who work on developing our sweetened fibres. It is their knowledge, experience and excellent work that makes Bayn the leading supplier of sweets. One of them is Srdjan Solaja who is our Sales and Quality Manager.

Read the full article »
En hand hand som plockar kakao

Meet Roger Aidoo - food scientist and expert in sugar reduction

Roger Aidoo grew up in Ghana, West Africa – the home of cocoa. During his studies, he became so interested in how the bitter beans can be transformed into tasty chocolate, that he took a PhD at Ghent University in Belgium. He now lives and works in Gävle, where he leads Bayn’s research and development operations. Meet Dr. Roger Aidoo.

Read the full article »

Mogrosides – the EU will soon decide on the plant-based sweetener

Mogrosides are sweeteners derived from monk fruit – a relative of cucumbers, melons and pumpkins. The plant-based sweetener is up to 600 times sweeter than regular sugar. It is approved in Asia, the United States, Canada, Australia, New Zealand and several Latin American countries. Soon it can also be approved within the EU. In other words, it is high time to get to know the new sweet of natural origin.

Read the full article »

Is sugar making us age faster?

The more sugar you eat, the faster you age both on the inside and on the outside. Advanced glycation end-products, AGEs, causes the problem. Proteins and excess sugar are bound together in a chemical compound and then stored in the body. But you can turn the clock back - by reducing sugar. Read on!

Read the full article »

Young and hungry – but not at all costs

Generation Z demands. But not only on the world leaders. The demands on food and the food industry are also high. This young generation has a sustainable mindset that permeates everything they do, consume and eat. They buy products that confirm their lifestyle – and if they still live at home, the parents will buy what their youngsters want. Peter Wennström, CEO of the research company The Healthy Marketing Team, guides us to a new consumer group with ethical indicators.

Read the full article »

Britain’s pursuit of sugar reduction and healthier lifestyle

A sense of urgency prevails in the UK. We are not talking about Brexit. No, the sense of urgency has to do with a widespread epidemic. The villain is too much sugar in food. Every third pupil is expected to be overweight or has developed obesity before even leaving primary school. The UK government demands that the food industry reduce its sugar content by five per cent - every year for five years. They get help along by two British television personalities – Jamie Oliver and Michael Mosley – who do their share for a better lifestyle. About all of this write today’s columnist.

Read the full article »