Cooperation Thyssenkrupp teams up with DIL

by Editor fleischwirtschaft.com
Friday, September 06, 2019
Thyssenkrupp is cooperating with DIL on research and development.
Photo: DIL
Thyssenkrupp is cooperating with DIL on research and development.

Thyssenkrupp is investing around 3 mill. € in new service center and equipment for gentle high-pressure pasteurization (HPP) of food. The company is cooperating with the German Institute of Food Technologies (Deutsches Institut für Lebensmitteltechnik e.V. – DIL) on research and development.

Construction of the center in Quakenbrück’s business and innovation park will commence in early 2020. From the start of 2021, up to 26 t of food products daily will undergo gentle and reliable preservation at the roughly 630 m2 facility.

“Cooperation with thyssenkrupp gives us the ideal opportunity to directly combine research and practical use of high-pressure preservation. This will be of immediate benefit to food manufacturers,” says Dr. Volker Heinz, Director of DIL.

Thyssenkrupp is investing in the safety of fresh food products by building Germany’s biggest center for high-pressure processing of food in the town of Quakenbrück, Lower Saxony. Dr. Bernd Althusmann, State Minister for Economic Affairs in Lower Saxony, and Christian Myland, CEO of the thyssenkrupp subsidiary Uhde High Pressure Technologies, presented the project.

The new service center will be able to process a wide range of food products including juices, purees, dairy products, meats, seafoods and many more. It will be built in the direct vicinity of DIL, with which Thyssenkrupp cooperates on research and development. The DIL is one of Europe’s leading food industry research and development facilities. Cooperation will focus among other things on microbiological testing and the development of completely new long-lasting, clean and wholesome food products based on HPP technology.

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