Zero-waste concepts and product development

In the field of zero-waste concepts and product development, we focus on creating sustainable and innovative solutions that optimize resource consumption in food production while simultaneously reducing waste. Efficient utilization of by-products and the development of new food alternatives play a central role in this process. The goal is to repurpose materials and ingredients from food production in a meaningful way to conserve valuable resources and minimize the ecological footprint.

Our research aims to develop creative approaches that enhance the functionality and quality of food. This includes reducing undesirable properties in food, developing alternative products, and integrating upcycling processes to effectively transform by-products into new food items. In doing so, we contribute to more sustainable food production and create innovative concepts for the future of nutrition.

Current projects

ENABLE

The project 'Enable' investigates the resource-efficient production and nutritional potential of the microalga Chlorella zofingiensis. Various cultivation methods are analyzed for their economic viability, a gentle extraction process is developed, and demonstration products are created to assess product perception. Learn more

FEI - Oil migration in nougat

Fat-free milk components inhibit oil migration in chocolate products, delaying the formation of fat bloom. The goal is to develop fat-bloom-stable formulations for nougat-filled pralines to reduce quality defects and meet the requirements of the confectionery industry. Learn more

FEI - Acetan

This project investigates the fermentative production of alternative texturizing hydrocolloids from food industry by-products. The aim is to develop acetan-containing ingredients as a sustainable texturizing solution for dairy and plant-based foods. Learn more

FEI - Plant protein-based foods

Various solidification combinations in plant-based protein models replacing animal-based sausage and cheese products are being investigated. The aim is to improve the texture and quality of these alternatives and increase the acceptance of plant-based foods. Learn more

Recently finished projects:

FERBLEND - Fermentation-induced valorization of side stream blends from oilseed and dairy industry (10/2020 - 03/2024)
Use of dried milk components to reduce migration in filled chocolate products (2019 - 2022)
Utilization potential of by-products (okara) from oat drink production (02/2023 - 07/2023)
BerryPlus - valorisation of by-products from black currant processing (2019 - 2023)

An overview of all current and completed projects can be found here.