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Experience the latest technologies for the cosmetics industry at CosmeticBusiness 2025 in Munich from June 4–5! Visit us in Hall 2, Booth A31, where we will present: Cosmetics that Make an Impact: Discover how texture, scent, and packaging influence the perception of cosmetics – and experience live how EEG technology makes emotions triggered by skin feel and fragrance visible. Efficient Production: Enhance production quality with virtual reality training and adaptive cleaning systems. Modern sensor technologies monitor production and cleaning processes in real time. Exclusive Expert Talk: "Transparency in Cosmetics – Scientifically Proven Effects" on June 4, 2025, from 1:40 to 2:00 p.m. with Prof. Dr. Jessica Freiherr. Visit us and explore innovations that make cosmetics production smarter and more efficient!

At IFFA 2025 in Frankfurt am Main, the Fraunhofer Institute for Process Engineering and Packaging IVV will present innovative cleaning technologies: "CleanAssist": A cleaning lance with digital assistance and precise documentation. "Exo-MCD": An autonomous cleaning robot for automated cleaning of production areas. "CoControl-LumiHD": An inline contamination sensor for real-time monitoring of soiling. Visit us from May 3-8, 2025, in Hall 11, Booth C31, and discover how these solutions can make your cleaning processes more efficient and future-proof.

With the help of rapid systems based on semiconductor sensors, quality deviations in food can be detected immediately. We developed these innovative sensor technologies in the joint project "SHIELD - Safe domestic (organic) food through sensory detection methods", which is funded by the Bavarian Research Foundation. The rapid systems enable a comprehensive analysis and control of the quality and safety of organic food and products from the moment the goods are received right through to the corresponding further processing of the products.

In the Leg4Future project, lentils and mung beans take center stage as we explore new, sustainable sources of plant-based proteins. While lentils are already cultivated in Germany and are valued for their appealing sensory properties, mung beans are still relatively uncommon in this region. However, due to their high potential, Novel Food status, and favorable physicochemical properties, mung beans are exceptionally well-suited for innovative food applications. The project aims to produce techno-functional protein concentrates using fermentation processes, reduce antinutritional components, and scale up the processes to industrial level in our in-house pilot plant. At the same time, the cultivation of promising, yet underutilized legume species is being promoted.

In the MATE4MEAT project, we use residues from food production and processing to develop sustainable packaging materials for meat products. To extend the shelf life of these products, we equip the new materials with antimicrobial agents, which are also derived from food residues. This gives the bio-based food packaging a double sustainability advantage: it helps reduce the use of petroleum-based plastics and prevents food waste. At Fraunhofer IVV, we are investigating the shelf-life-extending effect both under laboratory conditions and in real-world applications. In addition, we are testing the new packaging for compliance with food safety regulations.

The countdown is on for vehicle manufacturers: According to EU regulations, plastic components in new vehicles must contain 25% recycled materials by 2030. With our solvent-based plastics recycling, it will be possible for car manufacturers and suppliers to meet the requirements of the European Vehicle Directive. In a project funded by the Volkswagen Foundation from May 2025, we are now further developing our solvent-based recycling process. The process allows engineering plastics, which are valuable for automotive production, to be separated, purified and recovered from the plastic mixture from end-of-life vehicles.

For the first time, AI has demonstrated its ability to precisely analyze whisky aromas and determine their origin with up to 100% accuracy. Using machine learning, we examined 16 whiskies from the USA and Scotland, identifying characteristic scent notes such as caramel (USA) and smoky-apple (Scotland). The method surpasses human sensory analysis, reduces testing effort, and enables early detection of off-odors in food, packaging, and beyond. Our research opens up new possibilities for aroma analysis—customizable for businesses.

Established production facilities where quality defects in products and semi-finished products repeatedly lead to downtimes and rejects? Is the lack of qualified personnel making it difficult to rectify these faults quickly and sustainably? Do you want to digitally retrofit existing systems cost-effectively and without stopping production? In the "Praline digital" research project, we tackled these challenges and retrofitted an existing chocolate production line with the "imageSAM" assistance system we developed for optical production monitoring.

Joining mono-materials reliably and saving up to 95% energy and 40% material: This is possible with the high-speed impulse welding (HIS) of plastics developed by us! This completely new, patented process joins plastics using a single mechanical impact pulse. In addition to significantly saving resources, the technology offers a solution to the problem of low productivity when sealing monofilms.

In the BMBF-funded “Protein Layers” project in the NewFoodSystems innovation area, we have developed edible coatings and casings made from alternative proteins such as plant, algae or fungal proteins. This keeps food for longer and reduces losses along the value chain. In the project, 20 protein raw materials were examined for their chemical, thermal, rheological and functional properties. The focus was on factors such as protein content, film formation, viscosity and gelling properties.