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The EU project “CIRCULAR FoodPack” was launched in June 2021. Fourteen companies and research institutes are working under our coordination to facilitate the circular use of plastic packaging for even the most sensitive product category: foods. During this project, tracer-based sorting systems will be used to separate food and non-food packaging, mechanical and solvent-based recycling processes will be improved and innovative mono-material packaging that will be easy to sort and recycle will be developed for food and body care products. The aim is to recycle packaging in a closed loop, enabling its use for direct contact with food.

A large ceremony on June 16, 2021 celebrated the opening of the PolyStyrene Loop Recycling facility in Terneuzen, the Netherlands, which represents a major step toward the processing of expanded polystyrene (EPS) insulating materials from demolition and renovation work. The first recycled plastic materials are currently being generated in the demonstration facility, making it the first industrial implementation of the Fraunhofer-developed CreaSolv® process for contaminated waste. With our process, even EPS containing the banned flame retardant HBCD can be turned into non-toxic recycled materials, which can then be used to produce new insulation.

The “Pack Peel Scan” measurement device, developed at Fraunhofer IVV together with practice partner IMA Ingenieurgesellschaft für Maschinenbau und Anlagen GmbH, enables intelligent pull force measurement of peelable packaging during production according to the DIN 55409–T2 standard. Thanks to the innovative integration of AI applications and a task-oriented HMI, “Pack Peel Scan” isn’t just a functioning device to measure opening force, but also a digitalization solution for the demands faced by the pioneering design of packaging processes. “Pack Peel Scan” is available now for use in the industrial production of food, medical products and cosmetics.

The recent months have shown us how supplying people with safe, high-quality food is subject to manifold influences and what a disruptive impact unforeseen events can have. The aim of the cross-institutional initiative “ReSearchL” is to make it possible to analyze, assess and shape the resilience of the system architecture for food production. We need your support! By participating in this online survey, you will help to detect the potential and weaknesses of existing value chains in food production and evaluate their resilience. Your answers will help us to develop powerful, practical concepts for the robust, crisis-proof supply of people with safe foods.

The topic of circular economy and the recyclable materials associated with this are becoming more and more important. In order to increase the use of recyclable, flexible packaging materials, including for ambitious applications, we are developing innovative barrier coatings for monofilms as part of the BarriFlex project.

Along with taste and texture, a deciding factor when it comes to the acceptability of plant-based meat alternatives is their juiciness. As part of the EIT Food project JuicyMeatAlternatives, which was launched recently, we have been investigating how this essential sensory attribute can be optimized.

As part of the SmartGrape project, which was launched recently, we have been developing an AI-based measurement system. This can be used to assess the quality of grapes quickly and in a non-destructive manner. In the future, an easy-to-use tool might also be used to simultaneously characterize and digitize other raw materials for agriculture in a single operation

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.

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.