A Century of Flavor and Sustainability
Interview with Monika Walch, International Sales Manager of Bauer S.P.A
For nearly a century, Bauer has been delighting home cooks and culinary professionals with its premium broth cubes and instant granulates – first in its hometown of Trento, and now as a globally recognized, sustainability-driven brand. In her interview with European Business, Monika Walch explained why Bauer’s products are as widely appreciated in Korea as they are in Italy and the Americas today.
European Business: Ms. Walch, for nearly a century, Bauer has been synonymous with premium broths that enhance dishes around the world. How does this long-standing tradition still shape your company today?
Monika Walch: Bauer was founded in 1929 by Augusto and Eduardo Bauer, right here in Trento, just steps from the Castello del Buonconsiglio – an unmistakable symbol of our city. Their very first product was a chicken broth, which at the time was often consumed not just for flavor, but also for its nourishing qualitie. From the very beginning, the Bauer family placed great emphasis on staying close to nature. They used only locally sourced ingredients and focused on a small selection of high-quality elements – something that clearly set us apart from day one. After all, large international competitors like Maggi and Knorr were already on the market back then. It wasn’t until 1970, many decades later, though, that Bauer moved from selling loose broth locally to distributing our products in small boxes throughout Northern Italy. That shift marked the beginning of a new chapter, which ultimately paved the way for our global expansion.
European Business: Around that time, you also developed Vegetalbrodo – still one of Bauer’s bestselling products to this day!
Monika Walch: Vegetalbrodo is a 100% instant granulate that stands out thanks to its genuine, rich, and natural taste. It also dissolves instantly, even in cold water, while preserving all of its nutrients. We deliberately avoid adding artificial flavorings to our products. Instead, we rely entirely on premium ingredients – porcini mushrooms, beef, vegetables, cod, and more. By using yeast extract, we are able to achieve a pleasant umami note without having to rely too heavily on salt. In addition, we use sea salt rather than monosodium glutamate, and our products are lactose-free and completely free from hydrogenated fats. When it comes to quality, we never compromise – and that is precisely what continues to make Bauer strong, even after almost 100 years in business. Just recently, for example, we launched a new truffle broth cube. Adding artificial aromas would have made it cheaper to produce, but that would have gone against everything we stand for – and we will always remain true to who we are as a company.
European Business: Your most recent innovation is just a year old.
Monika Walch: Yes, we have created the very first cream stock cube. Unprecedented freshness and quality for exceptional broths and recipes. Our Dadocrema is a vegetable purée in a tube, designed to help both home cooks and professionals work with even fresher ingredients in the kitchen. It blends seamlessly into dishes and adds real depth of flavor to any recipe. That is what makes it a perfect extension of our wide-ranging product portfolio which includes broth cubes, instant granulates, and sauces.
European Business: Bauer products are now found across the globe. Do they really fit every local cuisine?
Monika Walch: One of the main advantages of the Mediterranean approach we live by here in Italy is its balance. Our products never come on too strong, which means they can complement a wide range of culinary traditions and taste preferences. We were reminded of this recently through a partnership we began in Korea. Initially, our local partner wanted to introduce our products there to support the preparation of Italian recipes. We soon discovered, however, that they added just as much flavor to authentic Korean dishes.
European Business: Regional sourcing and a profound respect for natural ingredients have been core values of the Bauer family from the very beginning. How does your company maintain its commitment to sustainability today?
Monika Walch: As early as 1997, we became one of the first companies in the broth cube and instant granulate sector to receive ICEA certification, confirming the organic quality of our products. But our sustainability efforts go far beyond the ingredients themselves. In 2012, we opened a new production facility designed to make our logistics more efficient and environmentally responsible. Today, 65% of our electricity needs are met by our own photovoltaic installations. At the same time, we continuously analyze and refine the carbon footprint of every product we make, from the field to production, all the way to packaging disposal at the end of the product lifecycle – a process that is still ongoing, even if we have already come a long way. We also believe that sustainability includes a strong social dimension which goes beyond environmental responsibility. That is why we chose to obtain a Family Audit certification, which highlights our commitment to being a respectful, family-friendly employer – just as Augusto and Eduardo had envisioned nearly a century ago.