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News from the Fraunhofer IVV

  • Portraits of Prof. Dr. Langowski and Prof. Dr. Büttner side by side
    © Fraunhofer IVV

    After almost 30 years at Fraunhofer IVV, the past 16 of which as Director of the Institute, Prof. Langowski is stepping down and passing on the directorship to Prof. Büttner.

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  • © BzgA

    Due to the developments around SARS-CoV-2 we would like to inform you about the current status at our institute in order to ensure the best possible cooperation in the coming time.

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  • Blaue Nivea Recyclist Flaschen aus recyceltem Polyethylen
    © Beiersdorf

    The skincare company Beiersdorf started the Recyclist pilot project earlier this year. The development of Nivea cosmetic bottles made of 100% recycled polyethylene (PE) was realized in a collaborative project with the Fraunhofer IVV, Fraunhofer IWKS, and GmbH.

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  • Prof. Dr. Andrea Büttner, institute director Fraunhofer IVV
    © Fraunhofer IVV

    Prof. Dr. Andrea Büttner was appointed new Institute Director of the Fraunhofer IVV in Freising as of 1 November 2019. Now, the institute is jointly headed by Prof. Dr. Andrea Büttner and Prof. Dr. Horst-Christian Langowski, the present Director of the Institute.

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  • Review FachPack 2019

    News / 7.10.2019

    Fraunhofer IVV booth at FachPack 2019

    The FachPack trade fair took place in Nuremberg from 24 to 26 September 2019. We informed trade visitors from the packaging industry about the subject of »recyclable packaging« at our stand and during our lecture series in the TechBox Forum.

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  • Group photo of the participants of the VDI-GIZ workshop Transfer of plastic recycling technology

    Fifteen German plastic waste specialists, including Prof. Dr. Andrea Büttner of the Fraunhofer IVV, attended a workshop on 29.8.2019 to discuss strategies for accelerating the transfer of plastic recycling technology from Germany to emerging nations.

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  • Vegan burger alternatives

    News / 23.9.2019

    A vegan burger with Fraunhofer IVV paper flag, French fries, in front three glass bowls with the used vegan ingredients

    We recover proteins from native sources for the manufacture of meat surrogate products. Using extrusion we process these proteins into textured protein ingredients. This is enabling new vegan burger alternatives with appealing sensory properties to be developed. The selection of raw materials and the flavor and texture can be tailored to the requirements of customers. By combining different protein sources we are able to considerably improve the flavor profile, texture, and biological quality of the products.

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