Food & Bakery
Clean-label enrichment for texture, nutrition, and flavor
Viobin supplies Defatted Wheat Germ and Wheat Germ Oil to help formulators raise protein/fiber, add natural Vitamin E, and fine-tune texture in bakery and cereal systems—aligned with better-for-you and clean-label trends. Defatted Wheat Germ brings concentrated protein and fiber; Wheat Germ Oil contributes tocopherols (Vitamin E) and other bioactives suitable for fortification and stability.
Common Applications
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Breads & rolls; artisan and pan breads (Defatted Wheat Germ for protein/fiber; structure managed via process tweaks/bioprocessing).
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Crackers & savory biscuits (Defatted Wheat Germ as binder/texture aid; nutrition uplift).
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Breakfast cereals & granolas (Defatted Wheat Germ enrichment; Wheat Germ Oil for Vitamin E fortification).
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Bars & bakery snacks (Defatted Wheat Germ for protein/fiber; Wheat Germ Oil for antioxidant contribution).
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Muffins, cookies, and mixes (Defatted Wheat Germ for dough handling/texture; process-dependent).
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Protein & fiber enrichment from defatted wheat germ to support better-for-you positioning (validate label claims via spec/COA) -
Natural Vitamin E (tocopherols) from wheat germ oil for antioxidant contribution in food systems
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Functional support for doughs/batters—binding/texture effects documented in breads/cookies (optimize via inclusion rate and process)
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Clean-label friendly pathways using cereal-derived inputs with global supply and U.S. production
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Process-flexible formats — Multiple DWG granulations/toast levels let you tune texture, inclusion rate, and flavor impact for breads, crackers, bars, and cereals
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Shelf-life support — Defatting improves oxidative stability vs. raw wheat germ, helping reduce rancidity risk and support longer shelf life in dry blends and baked goods