Fraunhofer IVV Pilot plant expanded

by Editor fleischwirtschaft.com
Wednesday, November 29, 2017
Photo: Fraunhofer IVV
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Germany


The Fraunhofer Institute for Process Engineering and Packaging IVV has expanded the equipment in its food processing test plant. A wide range of products can now be produced as a pilot sample for consumer tests.

On 23 February 2018, the Institute invites interested persons to an information day with short presentations and live demonstrations, followed by tasting of a variety of foods.

The Fraunhofer IVV runs a food technology centre for the development of new processes, formulations and product ideas. With the adaptation of the basic hygiene equipment of the entire food production area in compliance with legal requirements, it is now possible to produce samples of meat products and sausages, bakery and pasta products, chocolates and confectionery, fruit and vegetable products as well as  vegetable based dairy products alternatives even under industrial conditions. The food technology centre also includes an extrusion line used for the texturization of vegetable proteins or the production of expanded snacks.

The food technology centre helps to develop processes and products directly from the development stage to market maturity and to accompany the introduction into test markets. Especially small and medium-sized companies benefit from the development services of Fraunhofer IVV and can use the food technology centre for pilot sample production of their new products. Due to the outsourcing of the sample production, the production plants keep running and the normal production process is not restricted.

On the info day, the Fraunhofer IVV offers short presentations and live demonstrations how new foods make their way from development in the expanded food technology centre to pilot production in a food palnt. In short presentations the institute informs about vegetable alternatives for dairy products, such as lupine yoghurt, and how recipes are reformulated in such a way that sugar, salt or fat is reduced without loss of taste. Subsequently, functional ingredients from vegetable raw materials with tailor-made properties in food applications are introduced.

Interested companies are invited to participate the event in the institute and his food technology centre on 23 February 2018. Petra Gabler accepts registrations at Fraunhofer IVV, Tel. +49 8161 491-124, petra.gabler@ivv.fraunhofer.de.

 

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