Döhler is a global producer, marketer and provider of technology-driven natural ingredients, ingredient systems and integrated solutions for the food and beverage industry.
Using nature and innovative technologies as our starting point, we always go one step further to create real added value for customers and consumers.
From a unique range of raw materials, we extract ingredients that bring the very best of nature into your products.
Competences & Capabilities
We offer a broad range of natural and plant-based food & beverage ingredients:
- Natural flavours, extracts & colours
- Health & nutrition ingredients
- Plant-based ingredients from cereals, nuts & pulses
- Fermented, fruit & vegetable ingredients
- Ingredient systems
As well as:
- Innovative food processing technologies
- Development of innovative products & applications
- Food safety
- Sensory & Consumer Science
- Market intelligence & trend monitoring
Partner in the following EIT Food projects
This project puts citizens at the centre of shaping high-tech innovations in food production to become healthier and more sustainable.
The aim of this project is to make tuber or root-based snacks healthier to meet demand for healthier snacks in developed markets and deliver needed nutrients through commonly consumed foods in developing countries.
Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?
A new class of plant-based ingredients based on smart combinations of plant proteins and polysaccharides has been developed by the participating industrial and academic partners.
The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.
FoodAmbassadors is a project that aims to engage food and health Influencers in order to co-create science-based content for their community.
Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
Plant-based foods are growing beyond vegan and vegetarians due to the emerging segment of the flexitarians, who seek to reduce animal protein consumption in their daily diet. Most product developments focus on meat or milk analogues.
Developing a natural blue food colouring
Building Student skills in micro-algae processing, component characterization and innovative product development
This project will train graduate students in 3 leading Universities in methods for processing, fractionation and characterization of algal components, with emphasis on proteins.
Are you ready to bring your ideas for a sustainable food supply chain to life? Following the success of last year’s Winter School, Queen’s University Belfast, Technical University of Munich and University of Cambridge will come together to host an EIT Food Entrepreneurship Summer School this September in Belfast.
Partnering with the world-leading corporates & research institutions in the agrifood space
The demand for vegan and vegetarian food products including alternatives to meat, milk, or eggs, has expanded considerably during recent years in Europe.
Creative infotaining is the future of knowledge transfer and co-creation among young generations.
CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce
Fruit crop protection is heavily dependent on chemical pesticides but consumers and fruit processors are increasingly interested in residue-free fruit.
A new class of plant-based ingredients produced by a combination of an air milling, classification and electro-separation process has recently been developed and become available.
A 6-month programme that aims to transform innovative ideas and research breakthroughs into market-validated business propositions.
A substantial part of the food industries' produce ends up to now as waste.