HERBSTREITH & FOX KG
Herbstreith & Fox Group (H&F Group) is a family-owned company focused on the processing of by-products of the fruit industry. Apples and citrus fruits are mainly processed, but not exclusively.
These raw materials are used to produce high-quality pectin and an extensive range of multi-functional fibres, flavonoids, fruit sweeteners and other ingredients for the food and non-food industries - Inspired by nature!
Competences & Capabilities
Main areas of specialisation and technological expertise are:
- Side stream valorisation and production in the fruit and vegetable sector such as pectin, multifunctional dietary fibres, fruit extracts and fruit sweeteners.
- Customer-oriented application and formulation service for pectin and fibre in the food and beverage industry, dietary supplements and health foods.
- Research and development in the field of fruit and vegetable extracts.
Partner in the following EIT Food projects
The course focuses on: Plant biotechnology; Agricultural technology; and Food science;
FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health
It is also important to highlight the impact of the demographic change on public health and its costs
A new physical method to improve the functionality of selected hydrocolloids with respect to a better texture of food, as well as easier handling in different applications is suggested
FOODMIO will serve as a catalyst for the creation of sustainable and tangible solutions to real-life product development challenges by eclectic and creative food professionals
SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars
Cereal bars are considered by many consumers to be a healthy snacking alternative, but in reality they often contain between 13% and 40 % sugar
Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
We aim to enlarge plant-based food offerings beyond meat analogues by a novel process combination for structuring protein and fibres obtained also from side-stream materials to develop a range of consumer valued tasty, healthier and sustainably processed alternatives to the currently popular starch based, energy dense products