We use sustainable raw materials for a broad range of applications.
Based on the raw material characterization, we develop and optimize products and processes for the food industry and for technical applications. Reliable manufacturing processes ensure consistent product quality.
Let us help you improve the sustainability of your products by using biobased raw materials. Maintain focus on the recyclability and biodegradability of your products. Utilize plant ingredients in your food products. Optimize the efficacy and shelf life of your technical products with functional ingredients from raw and residual plant materials.
Our pilot plant facilities along with personnel and utilities are made available to partners at fixed daily rates. All production steps in the chain from the raw material to the end product can be carried out at the Fraunhofer IVV.
Our development work focuses on the following plant raw materials: oil seeds, leguminous plants, cereals, pseudo-cereals, fruit, and vegetables as well as waste materials and secondary materials from the food industry and agricultural sector.
Based on our extensive knowledge of plant raw materials we develop and optimize efficient methods for wet and dry fractionation. We also modify other processes for the purification and stabilization of plant intermediate products (e.g. membrane methods, spray drying) depending on the particular requirements.
This allows us to recover high-quality plant proteins, plant oils, secondary plant substances, plant fibers, and dietary fiber.
Enzymatic, chemical, and physical methods
Foods and technical products require their components to have effective functionalities. In many cases the starting property profiles of plant isolates, concentrates, and extracts are inadequate for these materials to be directly used in the target products. We modify and functionalize plant raw materials using gentle enzymatic, chemical, and physical methods.
The application properties of the functionalized intermediate products (e.g. solubility, emulsifying properties, foaming behavior, gel formation properties, adhesion, film formation, tribological properties) are studied in model formulations.
In the area of foods this can be, for example, in meat substitute products, milk substitute products, beverages, pasta products, and baked products.
Model formulations in the technical area include biodegradable lubricants, adhesives, and pigments.