Fraunhofer IVV - Plant-based Product Development

Fraunhofer IVV is highly experienced in the intricate relationships between raw materials, production processes, and fermentation, which we utilize for tailored product development and optimization. We specialize in creating dairy alternatives from plant-based materials and protein-rich ingredients, employing lactic acid bacteria fermentation to achieve specific characteristics like creaminess, increased viscosity, and gel formation in products such as vegan yogurts and cheeses.

Furthermore, the institute focuses on developing textured foods for meat, fish, and seafood alternatives. We explore the use of alternative protein sources from plants, algae, fungi, and insects to produce innovative and safe meat substitutes that are also sensorily appealing. Leveraging our expertise in extrusion technology, we develop custom texturing solutions, ranging from small-scale trials to near-industrial production.