Health Up to 30% less fat in food
At the beginning of 2019, two research projects were started at the Fraunhofer Institute for Process Engineering and Packaging IVV that pursue new technological approaches to improve the nutritional properties of processed foods. The Fraunhofer food technologists and their project partners are aiming for a 30% reduction in saturated fatty acids. The controversial palm fat is to be replaced by healthier and more sustainable oils such as rapeseed oil. Vegetable proteins will also be used as fat substitutes.
In order to meet the increasing demands for a health-conscious diet, the Fraunhofer IVV develops and optimizes methods for reformulating processed foods. This makes it possible to produce tasty products with less sugar, salt or fat or to enrich them with dietary fibres or vegetable proteins. However, the omission or addition of food ingredients always has an effect on the taste, shelf life and texture of a product.
Both projects are part of EIT Food, an alliance for the future of food. The Fraunhofer-Gesellschaft is a partner of the Knowledge and Innovation Community of the European Institute of Innovation and Technology (EIT), which was launched in spring 2017.