Press Releases

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  • Nut nougat cream flows from a spoon into a small glass bowl.

    Fraunhofer Institute for Process Engineering and Packaging IVV and partners from industry are investigating how fat content can be reduced in chocolate fillings by using oleogels made from plant oils as well as how the lipid composition can be optimized. The fillings manufactured using the recipe containing plant oils aren’t only distinguished by their nutritionally beneficial fatty acid profile. Individual adaptation to the product has meant that the shelf life required for chocolate products can be guaranteed, despite modifications to the recipe. The knowledge gained in applications for oleogels and the production of samples with convincing sensory characteristics will lay the foundations for further developments and other food products.

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  • Lubricant runs over ball bearings

    Currently, lubricants are mainly produced on a mineral-oil base and although plant-based oils are already being used for biolubricants, the proportion is still very low. Both varieties have one thing in common: Oil-based lubricants are particularly susceptible to oxidation and are thus mixed with additives that act as antioxidants in order to increase stability. To facilitate new products that support the bioeconomy, the Fraunhofer Institute for Process Engineering and Packaging IVV has created a sustainable and environmentally friendly alternative to conventional, mineral oil-based antioxidants.

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  • Forschender nutzt die intelligente Reinigungslanze.

    The Fraunhofer Institute for Process Engineering and Packaging IVV will present solutions to the challenges currently faced by the food industry at the IFFA between May 14 and May 19, 2022 (Hall 11.1, Stand B70). The intelligent, sensor-based CleanAssist cleaning lance has been developed for manual cleaning processes, making consistent reproducibility and reliable quality possible for the first time. In the field of food safety, Co-Control, a customer-specific adaptable sensor for detecting organic contamination in particularly hygiene-critical environments, is being presented. With regard to meat alternatives, Fraunhofer IVV will show how plant-based protein sources can be used to make custom food ingredients and marketable products.

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  • The food chain is highly interconnected and thus very vulnerable to disruption.

    How resilient is our food supply? Temporarily empty shelves during the Corona crisis showed that the answer to this question is more urgent than ever. Guaranteeing people a supply of food that is both safe in terms of health and of high quality is an essential system-relevant tasks that is affected by complex factors and that needs to be rethought in many respects in view of several weaknesses in the system. Researchers from six Fraunhofer-Gesellschaft Institutes have set themselves this goal and joined together to form the »Resilient system architecture to safeguard food production« (ReSearchL) initiative. As part of the project, they identify risks and weaknesses in the value chain and develop solution scenarios in order to make manufacturing stronger and ultimately more resilient in the future.

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  • Man operates model system for component cleaning.

    In keeping with the theme of this year's PARTS2CLEAN, “Quality needs perfection”, the Fraunhofer Institute for Process Engineering and Packaging IVV in Stuttgart presents a solution for the complex challenges of “Cleaning 4.0”. From October 5–7, 2021 at Hall 4, Stand B22, the Institute will present an innovative model system for the digitized analysis of industrial component cleaning processes.

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  • Circular FoodPack - circular use of plastic packaging
    © IDF Kreativagentur - Jürgen Lindl

    CIRCULAR FoodPack aims to facilitate the circular use of plastic packaging addressing the most sensitive product category: Food. The CIRCULAR FoodPack project started in June 2021 and will run until November 2024 with about 5.4 million Euros of EU funding from Horizon 2020 the European Framework Programme for Research and Innovation. The project will be implemented by fourteen companies and research institutes from six European countries and is coordinated by the Fraunhofer Institute for Process Engineering and Packaging IVV in Freising.

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  • Climate neutral recycling process "Waste4Future"
    © Fraunhofer IMWS

    A sustainable society with climate-neutral processes requires significant adjustments in the value chains, which are only possible through innovations. Seven Fraunhofer Institutes are pooling their expertise in the lighthouse project "Waste4Future" to develop new solutions for this goal, from the raw material base to material flows and process engineering right to the end of a product's life cycle. In particular, they want to increase energy and resource efficiency in the use of plastics and thus pave the way for a chemical industry that requires fewer fossil raw materials and produces fewer emissions.

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  • Reducing plastic waste / 2021

    Bioactive paper coatings to replace plastic for packaging foods

    Research News / May 03, 2021

    A sealed paper bag with the coating on the inside.
    © Fraunhofer

    Research News / May 03, 2021 The amount of plastic waste increases every year. Some of this waste is due to plastic packaging used to protect food. As part of the “BioActiveMaterials” project, researchers at the Fraunhofer-Gesellschaft have developed an eco-friendly coating for paper packaging. With this, not only is plastic saved, but the coating of plant-based proteins and waxes also extends the shelf life of the food. After use, the packaging can be placed in the waste paper recycling bin for disposal.

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  • How Do We Want to Run Our Economy and Production?

    Press release / December 21, 2020

    Hydroponischer Anbau von Salatpflanzen
    © Fraunhofer EMB

    In the EVOBIO project, 19 Fraunhofer Institutes have combined their expertise and over a period of five months have developed concepts and modules for a new way of doing business. This is now demonstrated through the use of selected examples.

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