In the Fraunhofer IVV's food pilot plant, all process steps are carried out, from the development of meat alternatives to sample production © Fraunhofer IVV

Meat- and Fish Alternatives

Fraunhofer IVV to Showcase Alternative Ingredients and Textured Proteins for Meat Substitutes at IFFA 2025

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 …

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Researchers at Germany's Fraunhofer Institute IVV have developed a legume-based alternative to egg white foam to make plant-based food "light and airy."

© Fraunhofer IVV

Egg Alternatives

German Researchers Unveil Legume-Based Alternative to Egg White Foam

Researchers from the LeguFoam project at Germany’s Fraunhofer Institute IVV have developed a legume-based alternative to egg white foam to make plant-based food “light and airy.” Initial assessments measuring the longevity of the egg-free foam showed that the new ingredient matches the quality of egg whites, while sensory tests revealed that it is tasty enough. Only individuals with refined palates detected a slight difference, the Fraunhofer Institute explains in the announcement. “More and more people are consciously maintaining a healthy diet and also looking for ethically unproblematic vegan products. We are addressing this need with the LeguFoam project,” Dr. Maike Föste, senior research scientist in the Food Process Development department at the Fraunhofer Institute for Process Engineering and Packaging IVV, commented. Peas, lentils, and high-pressure …

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