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
Explore DWG Application Pages
Use these DWG pages when bakery performance, visible grain character, or cereal and bar format fit needs a more specific path.