Getting new food products to market

Das im bayrischen Freising ansässige Fraunhofer-Institut für Verfahrenstechnik und Ver­packung (IVV) veranstaltete kürzlich einen Infotag zum Thema „Pilotproduktion für neue Lebensmittel“. Mehr als 70 Interessierte aus Wirtschaft, Wissenschaft und Forschung informierten sich über diverse Forschungsprojekte des Instituts und lernten dessen erweitertes Lebensmitteltechnikum kennen.

Fraunhofer Institute for Process Engineering and Packaging (IVV) in Freising/Germany recently held an Info Day on the topic of “Pilot Production for New Food Products”. More than 70 interested parties from the worlds of business and research attended to find out more about a variety of the institute’s research projects and to become acquainted with its expanded food pilot plant.
The IVV and its some 250 employees focus on issues including food product development, functional ingredients and sensory product optimization. The institute uses the very latest in technical equipment to develop new processes, recipes and product ideas for a broad spectrum of food products such as low-salt and low-fat baked goods. The expansion of its food pilot plant enables the IVV to now conduct sample productions for consumer testing under conditions relevant to the industry.
During the recent Info Day, scientists from the IVV gave brief speeches and live demonstrations with the plant’s facilities to show how the institute can join with companies and work together on getting new food products to market as well as how it also supports these companies in the introduction of new products in test markets, for example sweet and savoury snack products. IVV Assistant Director Dr Peter Eisner explained, “Since health aspects are increasingly playing a role with these products along with their simple enjoyment, we are working on the development of new recipes”. An example of corresponding ingredients are legumes used in the manufacture of protein-enriched or fibre-enriched snacks.
The health value of food products can also be increased by changing their recipes through reformulation, for example by reducing sugar, salt or fat. “Changes like these affect the whole food product, because they influence their taste, texture and shelf life”, noted Dr Eisner. The IVV examines recipe interactions, product properties, the manufacturing process and the influence on product quality. •