IFFA 2022

The Fraunhofer IVV presents holistic solution concepts for the current challenges of the food industry in the context of meat processing and alternative protein sources in Hall 11.1, Booth B70.

»CleanAssist« - intelligent cleaning lance for consistent quality assurance and documentation of manual cleaning processes

In order to be able to guarantee a safe and reproducible cleaning process for the first time, even when cleaning is carried out manually, researchers at the Fraunhofer IVV have developed the "CleanAssist" in a ZIM-funded joint project.

The sensors integrated into the lance enable the cleaning process to be logged. All relevant process parameters, the cleaned areas and their cleaning quality are automatically recorded. The subsequent transmission of the data to an AR device (glasses, tablet, or smartphone) projects a "digital twin" into the real cleaning environment in real time. The operator of the cleaning lance is thus shown the cleaning success as well as the areas that still need to be cleaned.

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»Co-Control« - mobile quality assurance through imaging detection of organic contaminants

Another new development for the hygienic production of food is the detection of contamination on machines and packaging using non-contact fluorescence measurement technology.

With the customer-specific adaptable sensor system "Co-Control" we present a further solution for the topic "Food Safety". Based on fluorescence analysis, it enables mobile and inline quality assurance through the imaging detection of organic contaminants for particularly hygiene-critical environments.

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More information about our research services in the field of hygienic production and cleaning

High-quality proteins for meat alternatives

The ongoing trend to give up meat has led to a rapid increase in demand for high-quality alternative proteins. The Fraunhofer IVV is meeting this high demand for meat alternatives with research into valuable protein sources from plant raw materials and insects. Based on many years of experience in the production of protein ingredients and the characterization of their technological properties, the Fraunhofer IVV is working to continuously improve the sensory quality of meat alternatives. All process steps, starting with the raw material, through the development of new meat-like textures, to the hygienic production of market-ready meat alternatives, can be mapped on a laboratory and pilot plant scale. Especially in the production cultivation and processing of insect proteins, innovative automation, and sensor solutions, coupled with AI-based process controls, are at the center of the research work.

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More information about our research services in the field of plant proteins