FRAUNHOFER
Profile
Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. is the leading organisation for applied research in Europe, with a staff of 26,600 at 72 institutes and research units in Germany and subsidiaries in Europe, North and South America as well as Representive Offices in Asia, the Middle East and Africa. As an innovation driver we lead strategic initiatives to master future challenges and thus more than 70 percent of revenues is from contract research.
Competences & Capabilities
Our core competencies with respect to EIT Food are:
- Food and packaging technology
- Multi-sensory product perception and consumer preference
- Food quality and safety including visual inspection systems
- New technologies for the protection of crop plants and food sources
- Environmental biotechnology and bioprocess engineering
- Resource efficient processing in Industry 4.0 environment
- New solutions for material flow and logistics
Our capabilities cover also pilot plant facilities.
Fraunhofer IVV, Giggenhauser Str. 35, 85354 Freising, Germany
Contact
Dr. Claudia Schönweitz
claudia.schoenweitz@ivv.fraunhofer.de
+49 8161 491 117
Partner in the following EIT Food projects
PERFECT - Plant Extract for Reduced-sugar Foods, including Extruded Cereals, bars & biscuits, using innovative processing Technologies
To this day, there are no ingredients that can replace the physicochemical properties of sugar in food, such as bulking and browning, at a cost competitive with sugar
Constituent sensing of small grains
Additionally, food safety requires the full traceability of crop constituents in the complete food value chain
Digital Twin Management
An additional advantage is the possible reduction of unnecessary waste
OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads
Their base fat systems show a great potential for optimization regarding their nutritional and sustainability value
Consumer and Manufacturing Driven Alternative Packaging Solutions from Agri-Food Waste Streams 2020
The issue of waste plastic in the food industry has led to strong consumer demand for producers & retailers to remove single use & reduce hard-to-dispose plastic
ALGAL BIOTECHNOLOGY – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY
The workshop in 2020 will run for two days at the University of Cambridge Algal Innovation Centre (AIC) followed by courses at Iceland, Germany and Southern Europe
Professional Development Framework
This activity will roll out the framework developed in 2019, and establish the certification basis for the food sector
inPaper: Innovative paper-based packaging technology and pack styles for food products
China is restricting plastic waste imports
New technologies implementation in RIS regions’ olive oil mills for healthier olive oil extraction
Extra Virgin Olive Oil, mainly due to their minor components, is one of the most powerful weapons to prevent prevalent modern diseases in RIS regions, such as Metabolic Syndrome (one of the most prevalent diseases in RIS regions)
Constituent sensing of small grains
Additionally, food safety demands full traceability of crop constituents along the complete food processing chain
The Future of Protein & the Protein of the Future in Europe
This project will bring together key stakeholders in Europe (from academia, industry, safety authorities, policy makers and consumers) to debate about the protein challenge from a technological, nutritional, economic, environmental, legislative and social point of view
Pressure for healthier and more natural fat-based foods (underPRESSURE) 2020
Consumers are increasingly demanding healthier products to fulfil their personalised nutrition needs and more natural foods (clean label) in which they can put their trust
PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food
Only 20% of the olive fruit result in Extra-Virgin Oil, the remaining 80% are waste (olive pomace)
Application of fungi protein in the development of sustainable and healthy food products. FUNGITIME
Besides, consumer demand for products that fulfill their nutrition needs is also key for the food industry
The development of organic supply chains that drive fair, transparent and healthy options for the consumer 2020
The organic food supply system in Europe must rank among one of the most important in terms of trust