From 3-8 May 2025, the leading international trade fair IFFA in Frankfurt am Main, Germany, will focus on the topic of ‘Technology for Meat and Alternative Proteins’. In line with this, the Fraunhofer Institute for Process Engineering and Packaging IVV will be showing how alternative ingredients and textured proteins can be used to create meat substitute products with the typical meat structure. Technologies for automated cleaning will be presented for resource-saving and efficient production. The Fraunhofer IVV will be exhibiting at the VDMA stand in Hall 11, VDMA Stand C31.
With its expertise in the field of alternative proteins, the Fraunhofer IVV offers food and ingredient manufacturers comprehensive support. This ranges from the selection of raw materials and process development to market-ready foods. At the IFFA, the Fraunhofer IVV will be providing information on how newly developed extraction processes can be used to obtain high-quality proteins and dietary fibres as functional ingredients from a wide variety of plant-based raw materials such as legumes, oilseeds and by-products from the food industry.
A special extrusion technology gives proteins such as pea, lupin, wheat or bean a fibrous and meat-like texture for use in tasty and protein-rich meat alternatives. Many years of expertise in the field of extraction and extrusion processes enable the development of highly functional and sensory-neutral food ingredients that are suitable for clean label products.
Starting on a pilot scale: production of ingredients and product samples
The ingredients and food pilot plant available at the Fraunhofer IVV offers the food industry a wide range of possibilities. All process steps can be carried out for the production of food ingredients and product samples. This ranges from the development or reformulation of products to sample production from the smallest to the pilot plant scale.
State-of-the-art analytical methods are available for the selection of raw materials to evaluate individual raw materials with regard to their composition, functional properties and sensory characteristics. Changes in the products during storage can also be checked directly on site at the Fraunhofer IVV in storage tests and by a specially trained sensory panel. In addition, the institute develops a customized packaging concept for each food product.
