Many consumers want to eat healthy food products with less fat and without chemical additives. So-called light food products are considered dubious because the reduction in fat is often offset by the use of additives and thickening agents.

At the beginning of 2019, the Fraunhofer Institute for Process Engineering and Packaging IVV started two research projects to pursue new technological approaches for improving the nutri-physiological properties of processed food. The goal of the food technologists at the Fraunhofer IVV is to lower the amount of saturated fatty acids in foods by 30 %. Controversial palm oil will be replaced by healthier and more sustainable oils such as rapeseed oil. Plant proteins made, for example, from pulses will also be used to substitute fats. This will allow products with improved nutri-physio-logical properties to be developed such as cream fillings for pastries, spreads for bread, and savoury products.