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Business Activities
The Fraunhofer Gesellschaft is Europe’s biggest research organisation. It is a non-profit organisation with focus on applied research and development, conducting contract research on behalf of industry, the service sector and government. One major field of expertise of the Fraunhofer IVV is the development and optimisation of products and processes in the area of food ingredients. The institute has a permanent staff of about 100. More than 4000 m² of laboratories, offices and technical facilities with advanced equipment are available, including about 1000 m² of a pilot plant area to process seeds and ingredients (extraction, fractionating, concentrating, functionalizing and drying; available in lab and pilot plant scale).
A lot of technical and economical experience has been gathered in many industrial and public projects with a great variety of different plant proteins: sunflower, rape seed, linseed, soy, pea, lupin and many others. Extensive experience in project co-ordination with many partners, as well as the conduction of a variety of research projects is present and in detail described in chapter 8. Many scientific publications have been done, among others in the sector of biofunctional and techno-functional plant ingredients.
Fraunhofer IVV acted hereby as an interface between academic research and industrial practice. New scientific findings were transformed into saleable products and technologies, and many companies could optimize their processes and product qualities, could expand their capacities and markets and this way profit of the close co-operation with the Fraunhofer IVV.
The main customers of Fraunhofer IVV are manufacturers of food ingredients and feed additives, manufacturers of foods and animal feeds and manufacturers of machinery and plant for the food and animal feed industries.
Range of services
- Analysis of the chemical, nutri-physiological and techno-functional properties of protein preparations, fibres and other fractions from protein and oil seeds.
- Analysis of the natural bioactivity of proteins, peptides and fibres using in-vitro tests
- Physical and biochemical functionalization
- Product- and formulation-development using standard recipes for bakery goods, luxury bakery products, sausage and spreads products, crèmes/dressings, soups, protein drinks and extruded products like pasta
- Assessment and optimization of product properties (sensory analysis, application)
Role in RTD
Fraunhofer IVV will be project co-ordinator and responsible for the consortium management. Concerning the RTD work, Fraunhofer IVV will take over services in laboratory scale like in-vitro testing of biofunctional properties or analytical testing of techno-functional properties. A second role is product development in close co-operation with the SMEs as well as the know-how transfer, consulting during product development, scale-up and scientific monitoring of food production for the clinical trials at the SMEs.
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