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News from the Fraunhofer IVV#

  • Fractions of broad beans

    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.

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  • Cocktail tomatoes in active packaging
    © Tomas_Mina/

    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.

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  • Reinigung durch Roboter

    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.

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  • Shredded plastic recyclates in various laboratory glasses

    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.

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  • Green extract for the production of biobased additives

    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.

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  • Reduced fat mousse au chocolat with blueberries filled in glasses
    © Bernadette Wurzinger/

    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.

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  • A man working on demonstration plant for plastics recycling.
    © Mara D’Alò Fonseca, courtesy of LÖMI Process Technology

    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.

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