Alternative proteins: Developing food of the ...
Alternative proteins

Developing food of the future

DIL
Michael Nüssli (left) Air Liquide Vice President Industrial Merchant Central Europe and Dr. Volker Heinz (right) Managing Director Deutsches Institut für Lebensmitteltechnik.
Michael Nüssli (left) Air Liquide Vice President Industrial Merchant Central Europe and Dr. Volker Heinz (right) Managing Director Deutsches Institut für Lebensmitteltechnik.

GERMANY, Quakenbrück. The DIL Deutsches Institut für Lebensmitteltechnik e. V. (German Institute of Food Technologies) in Quakenbrück is one of Europe's leading research institutes for innovative technologies for the food industry. Within the framework of an international cooperation with Air Liquide as a gas and technology supplier, the focus is initially on the development and production of alternative proteins.

Alternative proteins - for example from soy, nuts or pulses - are expected to play a key role in the food market of the future, especially in the area of meat substitutes. The rapidly market shares and product ranges in the field of alternative proteins show that they already play an important role in today's market: In addition to startups, multinational food companies and fast food chains have long since discovered the food chains have also discovered the topic and included it in their product portfolios.

Numerous companies around the world are developing new or improved production techniques, or are working on scaling up to industrial-scale production. This is exactly where the cooperation between the DIL and Air Liquide comes in handy: The project partners are working together on new and improved methods for the production of food from alternative proteins. In addition to the development of new products, the main objective is to enable more efficient and technically optimized production processes.

Source: DIL / Air Liquide
stats