News

In cooperation with partners from industry, the Fraunhofer IVV has developed a guideline for the use of polyolefin recyclates in cosmetics packaging.

With high protein levels and a balanced mix of amino acids, domestically grown legumes are a versatile source of functional ingredients for foodstuffs. At present, protein concentrates are made principally from peas and lupines. However, researchers working on the QualiFabaBean project have now come up with fava bean flours and concentrates that can be used as ingredients in products such as gluten-free and wheat-based baked goods, meat alternatives, and emulsions.

In the FreshInPac project, our researchers are developing active packaging for fresh and perishable foods such as fruit and vegetables. There are two mains reasons why such products spoil so quickly: mold and the plant hormone ethylene, which triggers ripening. To prevent this, our researchers are incorporating so-called ethylene scavengers in packaging materials.

This forum will provide workshop participants from research and industry with an opportunity to discuss their experience of the implementation of intelligent digitalization solutions for component cleaning, the development of adaptive cleaning processes and the use of flexible, robot-assisted cleaning systems.

For recyclates to be used to manufacture new products, unpleasant odors have to be minimized. To satisfy the sensory requirements, we can characterize odor-producing substances relevant to you and work with you to develop strategies to optimize and minimize the odor.

With regard to the VerpackG, we would like to find answers to questions in the context of "recyclable packaging" together with you in our consortia projects.

The bio-based extracts we have developed from residual products from the agricultural and food industries offer a sustainable and environmentally friendly alternative to the conventional, mineral-based antioxidants.

Cutting down on sugar, fats and salt is a priority in our efforts to develop foods that support a healthier diet. For example, one project underway now has us developing a novel fat substitute sourced from plant proteins.

Our forming air impact technology provides the means to selectively control the thermoforming process. It can serve to optimize the material thickness distribution to conserve resources. We are also investigating how the interaction between cooling and the air flow affects the forming of the material in an IGF research project called Fit 2.0.

Developed further, optimized and adapted to a wide range of waste streams, our institute’s CreaSolv® Process has made strides over the years. Now we are expanding capacities by building demonstration plants that produce very pure plastic recyclates with our process.