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  • Simon Petrén

    VD Bayn Europe AB


    Ingmar Bergmans gata 2, 114 34 Stockholm
    +46709999455
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    Bayn's order intake increases: Larger demand than expected during January to April

    2019 has had a strong start for Bayn Europe AB. From 1st January this year until today Bayn has received orders to a value of 3.3 MSEK. This corresponds to what was invoiced during all of 2018.- This is clear proof that more and more food and beverage producers in Europe are interested in EUREBA®, our alternative to sugar", says Mats Källqvist, SVP Sales and Marketing at Bayn. At the same time the demand for food products with less sugar, alternatively with no sugar at all, grows steadily. This also contributes to an increased demand for Bayn's products. - We also see that the

    Bayn Europe enters into a long-term cooperation with content marketing agency Kntnt

    Bayn Europe AB have chosen the strategic communication agency Kntnt to further reinforce the marketing of the company's portfolio of sugar reduced products. Kntnt will start by creating an on-line magazine directed at target groups within the food industry.The new on-line magazine will be launched in August 2019. It will hold inspiring articles and useful advice for companies in the food and beverage industry to develop healthier foods and sweets. "We have entered into this cooperation with the aim to increase awareness of EUREBA®, in both Swedish and other Nordic producers in the food

    Bayn enters cooperation with ZDS

    ZDS, Zentralfachschule der Deutschen Süßwarenwirtschaft, the world-renowned centre for education in confectionery and food technology signs a cooperative membership where Bayn will contribute with seminars, material and knowledge of current trends in sugar reduction.ZDS was founded in 1951 and is a world-renowned centre which educates technical experts within confectionery and food technology. The member service consists of 260 members from the worldwide confectionery and food industry. As a member there are several advantages, such as technical equipment, support of industrial product

    Bayn's technical know-how recognized by major food industry journal

    The global food industry journal FoodNavigator featured Bayn’s sugar reduced effort and missions in China on 23 January 2018, following Bayn's press release of 15 January 2018. It is a well summarized report for Bayn’s commitment and actions in sugar reduction.  "We are very happy that Bayn’s technical know-how in sugar reduction is acknowledged by the market in China. After a long evaluation, we have proved our capability in facilitating the sugar replacer solution and sugar reduction products to meet the market demand for sugar reduction", said Lucy Dahlgren, CEO of Bayn Europe AB.

    Bayn Europe is setting up a subsidiary in China for sugar reduction

    Bayn Europe AB has signed a joint venture agreement with real estate development company HuaHe International Asset Management Ltd. to introduce sugar reduction to the China market.Both partners agreed on a cooperation model and mutual commitments for the set up of joint venture. Bayn will hold 65% of equity and HuaHe will hold 35%. Further to rolling up a sugar reduced concept store under Bayn Europe’s trademark takk!, Bayn China have ongoing discussions regarding a sugar reduced industry park with Chinese government stakeholders. “Sugar reduction means a system change and the food chain

    Bayn alliances Swedish Oat Fiber developed no-added sugar chocolate with natural oat oil

    Bayn Europe and Swedish Oat Fiber will present chocolate and pralin, without added sugar and replaced the emulsifier with natural oat oil with focus on taste, texture and viscosity, at the upcoming show, Food Ingredients Europe (FiE) 28-30 November 2017. This application development contributes a label friendly solution for chocolate manufacturers."Sugar is an important building block for chocolate making for taste and texture. The viscosity of chocolate is also very important in chocolate making, therefore, emulsifying agents are used. Producers are however always looking for new

    A joint force made a tasty and sugar reduced soft ice cream

    Reducing the sugar content in soft ice cream is an extremely challenging task, as the sugar acts not only the sweetness but also as the antifreeze functionality – less sugar usually results in blocked machines during the production. But now, after months of intense collaboration, the Swedish sugar reduction experts from Bayn Europe and the German application and ingredients specialists from Bioscience Food Solutions (BFS) made a tasty breakthrough and created an indulgent 75% sugar-reduced soft ice cream which is in taste and texture almost indistinguishable from the traditional, high-caloric

    Bayn awards the best research in sugar reduction or sugar alternatives At the sugar reduction award 2017, London

    The inaugural Sugar Reduction Awards took place alongside The Sugar Reduction Summit at The Royal Society London, on Thursday 9thNovember. The Awards were launched to recognise and celebrate the progress that has been made in sugar reduction across public health, education, academia, manufacturing and supply chains, and were supported by Layn, Sugarwise and Bayn Europe.  The Awards were judged by a carefully selected and balanced panel of 14 industry and academic experts including Judy Buttriss from the British Nutrition Foundation, Sara Petersson from Euromonitor, Prof Jason Halford

    Bayn collaborates with Bioscience Food Solutions (BFS)  showcasing the Sugarreduced® concept at the world’s leading food ingredients fair

    Bayn and BFS are collaborating on sugar reduction at the world’s leading food ingredients fair, Food Ingredients Europe (FiE), held in Frankfurt 28-30 November. Bayn will be on site together with BFS presenting the Sugarreduced®  concept showcasing sugar reduced products in the segments ice cream, chocolate, confectionary, beverage and pastry. Bayn’s solutions for complete or partial sugar replacement are used in many food creations and beverages.   At the FiE we are located at hall 11, booth 11.0A101. The fair FiE is held biennially and has over the years drawn over 500,000 visitors

    BAYN STARTS SUGAR REDUCTION TREND IN THE PREMIUM MARKET

    A new generation of sales competence has become an icebreaker ferrying Bayn to the position of Master Blender for the sugar reduction market in Stockholm.Bayn Europe is an independent Swedish developer of healthy sugar reduction. Bayn has developed sugar substitute solutions for ice cream, beverages, confectionery, and bakery products that optimize taste, texture and cost-in-use. The companies’ core competences are in sensory profiling and blend formulation for sugar substitutes. The effective, easy to use, high functioning blends have been extremely well-received from food producers in a

    Bayn Europe has received its first order from their new Greek distributor

    Paxman, a production and distribution company placed an order worth 11500 EUR to meet their current customer demand for Bayn Europe’s ingredient solutions for sugar reduction.In February 2017, Bayn Europe and Paxman signed a letter of Intent confirming their common goal of an increased presence and strengthened Bayn trademark in Greece. Paxman are specialists in solutions and ingredients for the beverage industry. This ingredient solutions order is scheduled for immediate delivery. It will be used in beverage applications with a target product launch during Q2 2017. “We are pleased

    Bayn signed a Letter of Intent with Toikako Kaubandus OÜ, after discussions about market entry strategies in Estonia.

    The Letter of Intent (LoI) includes distribution of the Bayn sugar-reduction solution product line EUREBA and the sugar-reduction ingredients line Navia. It is effective from March 2017 for an initial period up to April 30 2017.“Estonian partner Toikako Kaubandus OÜ is a distribution company with 25 years of experience on the Estonian market. Toikako Kaubandus OÜ is currently one of the leading Estonian companies supplying the food industry with raw material. Over the years, they have developed good co-operation with many Estonian bakery, confectionary, beverage and dairy industry companies

    Bayn Europe becomes a one-stop-shop for healthy sugar reduction

    Bayn Europe, a global leader in healthy sugar reduction, expands its ingredient portfolio line Navia®  to be a one-stop-shop to food and beverage producers.More food and beverage producers look for ways to reduce sugar with ingredients from natural sources whiles maintaining taste and texture of their products. Bayn Europe has therefore expanded its ingredient product line Navia™ to serve food producers with a systematic platform for sugar reduction. “Sugar is a multi functional ingredient and plays a key role in the taste, texture and stability of the processed food we consume today.

    BAYN Strengthens Commercial Focus in Organizational Change

    Bayn Europe AB, an upcoming player in the natural sweetening field, announces a shift in the organization from a focus on research to a focus on product commercialization. The new market driven structure will bring the company closer to their clients and significantly reduce the time frame from product idea to market launch.“Bayn has established itself in the market as a research based company, which we are, but our EUREBA® products have now reached the maturity that allows for a stronger focus on commercialization and sales,” said Lucy Dahlgren, MD. As a vital part of the shift to

    BAYN Develops Fibre-Enriched Total Solution for Sugar Replacement in Marzipan

    Bayn has developed a formulation for total sugar replacement in marzipan that is a combination of dietary fibres, sugar alcohols, a stabilizer and EUREBA© 918 – a unique, stevia based, cost effective sweetener blend. EUREBA© Marzipan is an advanced formulation for industries seeking to produce marzipan without added sugar.To produce conventional marzipan almond paste is mixed with big amounts of sugar, varying with the quality of the marzipan. The high levels of sugar in marzipan makes sugar replacement with stevia a technical challenge in terms of the effects on taste, bulk and texture.

    Bayn Develops Cost Effective Solution for Tasty, No-Added-Sugar Chocolate

    Bayn has developed a cost effective solution for no-added-sugar chocolate, by using a steviol glycoside based composition containing natural flavours and other healthy ingredients, that according to test panels tastes as good as chocolate sweetened with sugar."To replace sugar in chocolate is a well-known challenge in the industry, both in terms of taste and costs," said Roger Aidoo, Ph.D., a researcher in stevia based sweeteners and chocolate at Bayn Europe AB. "Through our research we found ingredients that in perfect synergy create a no-added-sugar chocolate that has a taste that is not

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