Matthias Moser

Dr. Matthias Moser has been Managing Director at Stern-Wywiol Gruppe since 2015. As a degreed chemist with almost 20 years of experience in the international food industry, with his passion for food ingredients he helps drive the strategic development of the Group internationally. Initially Managing Director of the sister companies Hydrosol, OlbrichtArom and HS Additives, under his leadership Hydrosol advanced to become a world leader in custom stabilising systems for the international food industry. Since 1 October 2019, in his function as Managing Director of the Group’s Food Ingredients Division Dr. Moser has also been responsible for the operative business of the companies SternVitamin, SternEnzym, DeutscheBack and Mühlenchemie.

My Session
Vision Muehlenchemie

Peter Steiner

Peter Steiner began his technical education with a Master School for Beverage Technology at the Fermentation Institute of the Vienna University of Bodenkultur. After a few active years in technical and operations roles, he continued his career with extensive focus on commercial and business development activities within the F&B-B2B arena within Europe, Africa and the Middle East.

During the past 25 years he was holding different leading commercial and general management positions at the top players of the international flavours industry such as Firmenich and Givaudan and was member of the related executive committees.

He joined Mühlenchemie in February 2020 as Global Head of Mühlenchemie. His main effort is mainly focused on the global development of Mühlenchemie’s activities with special emphasis on digitalization and the expansion of regional customer services.

My Session
Vision Muehlenchemie

Kevin Fernando

Born in 1981, Kevin Fernando is a Pharmaceutical Technician and gained his first years of professional experience in quality assurance and chemical analyses in a pharmacy. After working several years in the pharmaceutical industry he joined Mühlenchemie in 2016.

As a part of the rheology team he is specialized in flour analysis and has a special interest in technical innovation. In 2020 he started introducing the Smart Glasses technology as a project manager.

My Session
Digital services - Smart glasses

Regional Update

Norman Loop

Norman Loop started with Mühlenchemie in 2012.
From 2013 to 2020 he was responsible for the business in Asia-Pacific, including the GM role at Stern Ingredients Asia-Pacific in Singapore.

Since 2020 he has been Regional Director MEA, including responsibility for the Stern Ingredients Turkey affiliate in Izmir and the newest affiliate Stern Ingredients East Africa in Kenya (opening in October 2021)

My Session
Closer than close to the market

Viktoria Klusch

Viktoria Klusch joined the Stern-Wywiol Gruppe in 2001. After graduating from college with a diploma in import/export management, Ms Klusch became a sales assistant at Mühlenchemie for the CIS region.

Five years later Ms Klusch started her career in sales, concentrating on growing the CIS market for Mühlenchemie and DeutscheBack.

During this time she also oversaw the expansion of the St Petersburg, Moscow and Ukrainian offices.

Since 2012 she has been the Area Sales Director for the CIS region for Mühlenchemie and DeutscheBack, and has been responsible for the strategic growth of the region, new investments and establishing new markets and products. She also looks after all key accounts.

My Session
Сервисное обеспечение региона СНГ

Hendrik Moegenburg

Born in Germany, Hendrik holds a degree in Business Administration from Wirtschaftsakademie Hamburg. Following an expatriate posting of several years to Vietnam in the late 1990s, he joined Muehlenchemie in 2001 and relocated to Singapore in order to set up a regional marketing and customer service office, Stern Ingredients Asia-Pacific.

Subsequently, he was tasked with establishing a presence in China as well, where the company today operates a production facility and technical center in Suzhou, providing technical consultancy and tailor-made flour improvers to Chinese flour millers. To further enhance Muehlenchemie’s value proposition to clients in Asia, the company set up a state-of-the art manufacturing site for flour improvers and fortificants in Johor, Malaysia in 2018, which Hendrik and his team had conceptualised for several years and manage today.

In his role as Regional Director for the Asia-Pacific region, Hendrik used to commute extensively between Europe and Asia until most international travel was suspended due to the COVID pandemic.

My Session
Mühlenchemie in Asia


Drew Lerner

Drew Lerner is President and Senior Agricultural Meteorologist of World Weather, Inc. Drew has been forecasting international weather for 42 years. He began his meteorology career in 1978 as he participated in an international effort to collect data and improve weather forecasting for the Asian Monsoon. Since then, Drew has been supporting the agricultural industry by providing detailed short and long range weather predictions for each major crop area in the world. His daily assessments of crop and weather expectations supports commodity market trade and helps many companies make better agricultural business decisions. Drew started World Weather, Inc. in 2001 after leading Global Weather Services in the late 1990s. World Weather, Inc. is based in the Kansas City area and supports an expanding group of clientele residing in North and South America, India, Europe, Africa and Australia.

My Session
World wheat weather update

Erin Collier

Erin Collier is a grain market economist in the Markets and Trade Division of FAO. She is responsible for monitoring global grain markets and preparing supply & demand forecasts. Before joining FAO she was a lead Economist for the USAID FEWS NET project.

My Session
Global wheat outlook

Amy Reynolds

Amy studied Agricultural Economics at the University of Newcastle-Upon-Tyne. Upon attaining her degree, her initial role was as an economist in the meat and livestock sector. Since 1998, Amy has served with the London-based International Grains Council, where her main area of interest is the global markets for wheat and wheat-based foods.

My Session
The global durum market: A challenging year ahead

Fabien Varagnac

Fabien Varagnac has been working for Mühlenchemie for more than 13 years. After graduating from the French Milling School, Fabien did a vocational training as a baker, before joining Mühlenchemie’s team as an R&D baker.

Fabien then moved to a technical sales manager position, before becoming area sales manager for the Francophone countries. After many years supporting customers and helping them solve problems and develop their business through creative solution, Fabien became head of Strategic development. He is now working on developing new services to deliver more added value to our customers mostly through digital solutions.

My Session
Wheat services

Michael Gusko

Michael Gusko studied economics and social sciences at the University of Duisburg-Essen and business management at Indiana University in Pennsylvania, USA.
Michael Gusko joined the GoodMills Group Germany in 1989 and held several management positions in marketing, business development and general management, including the chairmanship of several operating companies. From 1996 to 2019, he has been Managing Director of GoodMills Innovation GmbH, Germany, one of the world's leading refiners of cereals for the food and bakery industries. Since 2019, he has been working at the Group's headquarters in Vienna, where he is responsible for the area of innovation within Europe's largest mill group as Global Director Innovation.

Michael Gusko is a specialist in innovation management and ingredient marketing with a focus on technologically and healthy functional raw materials. Prior to joining the GoodMills Group, Michael held various positions in consumer marketing, sales and market research at Unilever Germany.

My Session
Tartary buckwheat - Rediscovery of an 85 million years old superfood


Maximilian Sawatzki

Maximilian Sawatzki was born in 1989 in Bad Nauheim, Germany. He is married and has no daughters/ sons.
His business career brought him from SLCR Lasertechnik GmbH and Danobat Group to Brabender GmbH & Co. KG . He has worked and lived in Germany, Spain and Mexico and has served as Sales Manager, Sales Engineer and Area Sales Manager.
In 09/2018 he joined Brabender® GmbH & Co. KG in Duisburg, Germany, as Sales Engineer.

His special field of expertise is establishing new and maintaining existing relationships with customers, managing and interpreting customer requirements and searching new clients who could benefit from our products in the Latin American and Carribean region.

My Session
Methods for rapid gluten classification

Lena Bosc-Bierne

Lena Bosc-Bierne has an Engineering Degree in Food Science specialized in grain industry from the French Engineering school Polytech Sorbonne (Paris, France). She works for CHOPIN Technologies (France) since 2014 as a Products and Applications Specialist. Working with people all around the world, she is dedicated to provide personalized solutions to customers willing to improve control of their products and processes. Her responsibilities at CHOPIN include the management of the life of several products from the idea conception to the market launch, the standardization of the solution and the final use.

My Session
CHOPIN Technologies DNA : Innovation to address new challenges

Martin Hallin

Master of Science in Chemical Engineering 1985 from Royal Institute of Technology in Stockholm, Sweden.

Has got 10 year- experience in the vegetable oil industry prior to present employment.
Is working for PerkinElmer (Perten Instruments) since 1995.
Have held various positions within the company in both Area Sales Management and the Marketing department.
Is since approx. 10 years Product Manager for the full Rheology range.

My Session
PerkinElmer solutions for the flour miller: Taking the legacy of Perten into the future

Magnus Lindgren

Magnus Lindgren joined PerkinElmer, then Perten Instruments, eighteen years ago. His career in industrial quality control began 3 decades ago with a Californian based company, providing measurement and control system to a wide range of industry applications. After some years as a service engineer, he later moved on to sales area management and Sales Management selling machine vision systems and Quality Control Systems for paper manufacturing.

As a Product Manager with PerkinElmer, Magnus focus on the sales and applications development of the Process Instruments in Food production, Flour & Feed Milling, Grain Processing and other various manufacturing processes.

My Session
PerkinElmer solutions for the flour miller: Taking the legacy of Perten into the future


Ian Roberts

Ian has served as CTO of Bühler since 2011. During that period the company has undergone a digital transformation, developed a collaborative innovation culture, building and engaging with broad ecosystems and continued to strengthen an innovation leadership position. A strong advocate for entrepreneurship and sustainability, he is president of the start-up accelerator MassChallenge Switzerland, a board member of RESTOR, a global ecology and land restoration platform and an ambassador for the education programme, Aiducation. Ian has spent more than 25 years in the food industry, having previously worked in a range of innovation roles for Nestlé.

My Session
Global challenges and trends influencing the milling industry

David Nolte

David Nolte is a Master Miller and graduated the German Milling School Braunschweig (DMSB) as state-certified technician in the field of mill construction, grain processing and animal feed technology in 2007. He joined Muehlenchemie’s R&D department in 2008 and later became Head of Rheology. Recently David relocated to Kenya to take over the position as Head of Laboratory for the group’s newly launching Stern Ingredients East Africa branch in Nairobi.

From his beginning with Muehlenchemie, David has been training and consulting customers and group members in matters of milling technology, wheat and flour analysis and evaluation. Using his extended experience and knowledge of flour treatment options as well as of analytical methods and instruments he is supporting customer’s endeavor for constantly high end product quality.

My Session
Wheat quality control on a global scale

Carsten Blum

Carsten Blum graduated from California State University of Long Beach, USA and University of Oldenburg, Germany with a degree in International Business. After his graduation Carsten worked a decade as a Marketing professional in the lifestyle and sports industry.

In 2015 he joined the Stern-Wywiol Gruppe and took over the role as Head of Marketing for the Food Ingredients Division. In his position, he develops new digital solutions and breaks new ground in customer communication.

My Session
A tribute to flour heroes all over the world

Flour Improvement

Malte Gerken

Born in 1987, Malte Gerken started his apprenticeship to a baker in 2008. In 2011 he studied food technology in Bremerhaven, Germany, and his first employer in this professional field was the Technologie-Transfer-Zentrum Bremerhaven (TTZ) under the leadership of Prof. Dr. Lösche. At this time Malte Gerken was responsible for several projects and gained his first experience with baking enzymes. Since 2018 he has been part of the Mühlenchemie R&D department in Ahrensburg, with responsibility for East Africa. His activities today revolve around finding and creating tailor-made solutions for the customers in his region.

My Session
Regional baking enzyme solutions

Stefan Creutz

Stefan Creutz is trained baker, graduated from Baking Academy as Masterbaker, and studied Food Technology at the University of Applied Sciences. He pursued further education in baking management and food sensory and went on to become the Head of Baking Lab at an accredited cereal institute in Germany.

In May 2016 Stefan joined the R&D team of Mühlenchemie for lab applications and flour analysis. One year later, he took over the responsibility for the product development of baking applications for the region of Greater Middle East. In this position, Stefan created many individual solutions for several baking applications. Beyond this, he presented solutions for flour treatments on workshops, seminars and conferences.

This year he was promoted to lead strategic projects within Mühlenchemie. Part of this job is also to observe the international market and transfer market trends into technical solutions for our global customers. Stefan is Co-author of the baking book "Technologie der Backwarenherstellung (Technology of baked good production)", a widely used book among baking students and at baking academies in Germany.

My Session
Toolboxes for flatbread and tortillas

Sven Mattutat

Sven Mattutat graduated from the University of Applied Sciences in Lemgo, Germany with a degree in Food Science in 2005, and also holds a degree of Business Administration from AKAD University of Applied Sciences in Leipzig.

Sven spent almost 5 years as a member of the R&D team with GoodMills Innovation in Hamburg, part of Europe’s biggest milling group, where he held the position of Product Development Manager.
He joined Mühlenchemie’s R&D in 2010, and later assumed responsibility for the Department as Head of Global Flour & Baking Applications.

His deep experience in flour analysis and baking applications, combined with his understanding of the global flour milling community’s business, allow him to offer help and advice all along the value chain from mill to bakery. Since early 2021, Sven has been heading Mühlenchemie’s Global Product Management.

My Session
Composite flour

Jana Russnak

Jana Russnak graduated from Hamburg University of Applied Sciences, Germany with a Master’s degree in Food Science in 2014. After her graduation Jana joined the R&D team at Mühlenchemie, and took over Product Management for pasta applications in 2018. One year later she became the Head of Pasta Applications and is in charge of all product-related requests as well as technical matters related to pasta.

In her position, she looks after the development of new products tailored to the needs of consumers, customer trainings and international workshops, as well as technical support on-site. Part of Jana's job is also to observe the market, and pick up on and implement trends. She aims to offer our customers the best possible product solutions, so they can react quickly and flexibly to problems such as raw material fluctuations or harvest losses.

My Session
"Pasta la vista" plastic straws

Anna-Lisa Boje

Anna-Lisa Boje graduated from Technical University Berlin, Germany with a Master’s degree in Food Technology in 2020. During her studies she worked as student assistant, supervising laboratory trainees and assisting in research work with the focus on dietary fibers. In March 2019 Anna-Lisa joined Mühlenchemie, starting with an internship in the field of flour analysis. Anna-Lisa gained her first experience in the field of pasta applications during her master’s thesis. After successful completion of Mühlenchemie’s pasta technology trainee program, she has been employed as R&D Scientist for pasta applications since July 2021.

My Session
"Pasta la vista" plastic straws

Roman Gradert

Roman Gradert graduated 2004 in Berlin/Germany the German Bakery Technology School and Master Baker. After his graduation, Roman joined the R&D team at Mühlenchemie, and took experience in the world of flour additives. In 2009 he became the Head of flour application manager in Latin America and is in charge of product development and technical service for his region.

In his position, he looks after the development of new products tailored to the needs of consumers, customer trainings and workshops, as well as technical support on-site. Part of Romans job is also to develop new functional baking trends like clean label solutions in bread and Tortilla.

My Session
Características para harinas de tortillas

Chenxi Zhao

Chenxi Zhao is a trained pastry chef and holds a Bachelor’s degree in Oecotrophology from HAW Hamburg, Germany.
She gained her craft skills and product knowledge through several years of working as a pastry chef, and expanded her knowledge in nutritional science and food technology through her studies.
In 2019 she joined Mühlenchemie in Ahrensburg as a trainee in the R&D department. At the beginning of this year she finished her trainee program, and now works as a developer for flour improvers and acts as the interface between baking technicians in Asia and Germany.

My Session
New fresh keeping enzyme

Pong Tip Keng

Pong Tip Keng graduated from the Agriculture University of Malaysia with a Bachelor’s degree in Food Science and Technology. He joined Quality Bakers in 1996 as an R&D staffer, followed by 10 years in the FFM flour mill leading the Technical Service Team and setting up the R&D laboratory of a new plant.

He jointed Stern Ingredients Asia-Pacific in 2007 as Technical Manager, providing technical service to flour mills across South East Asia. Not to mention exploring the Chinese market, and setting up the technical team and laboratory for the Chinese plant. Currently he’s in charge of the R&D and Technical Service Teams for the China, Singapore and Malaysia operations.

My Session
New fresh keeping enzyme

Tania Monsivais Alvarado

Es Ingeniera en Alimentos egresada del Instituto Politécnico Nacional, con una maestría en Innovación para el Desarrollo Empresarial del Instituto Tecnológico de Estudios Superiores de Monterrey en México. Cuenta con 10 años de experiencia laboral principalmente en Investigación y Desarrollo, adquiriendo conocimientos en Desarrollo, Aplicación, Calidad y Evaluación Sensorial en Confiteria, Sazonadores, Productos Carnicos y de Panificación. Desde el 2018 forma parte de Mühlenchemie en el área técnica en el desarrollo de enzimas y otros aditivos para aplicaciones de harina para la región de Iberoamérica.

She is a Food Engineer graduated from the National Polytechnic Institute, with a master's degree in Innovation for Business Development from the Instituto Tecnológico de Estudios Superiores de Monterrey, in Mexico. She has 10 years of work experience mainly in Research and Development, acquiring knowledge in Development, Application, Quality and Sensory Evaluation in Confectionery, Seasonings, Meat and Bakery Products. Since 2018 she is part of Mühlenchemie in the technical area in the development of enzymes and other additives for flour applications for the IberoAmerican region.

My Session
Aproveche el Afrecho

Gina González

Gina González was born and raised in Ecuador and moved to Germany after high school. She lived in Berlin, where she completed her bachelor and master degree in Food Technology at the Beuth university of applied sciences. Gina became part of the R&D pasta team at Mühlenchemie in February 2020. Since joining Mühlenchemie, she mostly offers technical service for the Spanish-speaking region and helps customers finding the right pasta improver for their need

My Session
Pajillas "Pasta la vista"

Flour Fortification

Leo Schulte-Vennbur

Leo Schulte-Vennbur has a background in Economics & Management and wrote his master’s thesis at BASF on the topic of designing partnerships between businesses and NGOs. He joined Muehlenchemie in 2016 and is responsible for business development for micronutrient premixes addressing malnutrition as well as for partnership development.

Leo manages Mühlenchemie’s partnerships with key organizations working on flour fortification and coordinates Mühlenchemie’s technical assistance offer to support mills in successfully implementing fortification.

My Session
Flour fortification

Annette Büter

Annette Büter holds a Master’s degree in dairy science and technology from Massey University, New Zealand and started her career in the dairy industry in the mid-nineties.

She gained a broad knowledge of dairy products, dairy components and their applications including analytical methods before she expanded her field of expertise to include micronutrients. She joined SternVitamin in 2011 and started her work in flour fortication for Mühlenchemie in 2014.
Her main tasks have since been to formulate and develop micronutrient premixes for flour fortification, bakery and food aid products, as well as giving technical support and training at all stages of implementation.

My Session
Vitamin D3 in flour

Scott Montgomery

Scott Montgomery is the Director of the Food Fortification Initiative (FFI), a network of partners working to make the addition of vitamins and minerals to flour and rice standard milling practice worldwide.

Scott brings a business approach to FFI with his expertise in leadership, senior level management, food processing, and supply chain with global experience across cereal grain industries. Before joining FFI as Director in 2011, Scott spent 30 years in the cereal grain industry with Cargill, Inc.

My Session
Building a Healthier Future Through Large-Scale Food Fortification


Lutz Popper

Lutz Popper studied food technology at the Berlin University of Technology, followed by research and teaching activities at the Institute of Food Technology. In his Ph.D. thesis he investigated the extraction and application of anti-microbial enzymes. Since December 1993 Popper has been with Mühlenchemie as head of Research and Development, and since 2009 also as Scientific Director of the Stern-Wywiol Gruppe. He has been an external lecturer for food technology at the Kiel University of Technology since 1997, at the University of Applied Sciences in Hamburg since 2013 and at the Beuth University of Applied Sciences in Berlin since 2015, and has contributed 190 articles, posters, lectures, patents and two books to the field of food science.

My Session
Understanding baking enzymes