Fraunhofer IVV - Plant-Based Ingredient Process Development

At Fraunhofer IVV we develop functional food ingredients such as proteins and dietary fiber from a wide variety of plant raw materials including leguminous plants, oil seeds, and side streams from the food industry. To do this we optimize wet/dry recovery methods and processing steps in the laboratory and on a small pilot plant scale for specific raw materials and tailored to your application. The food ingredients are analyzed for their chemical composition, functional properties, molecular weight distribution and presence antinutritive components. An ingredient and food pilot plant is available at Fraunhofer IVV for producing food ingredients and product samples on a pilot scale.