Process with great potential for the manufacture of new products with functional properties

Extrusion is one of the modern key technologies in food processing. It is used in a variety of ways, e.g. for the production of snack products, breakfast cereals, health bars, flat bread, ice cream, confectionery or pet food. The extrudates are sold in a wide variety of shapes, colors and flavors. No other process than extrusion offers such great potential for completely redesigning the product matrix and developing innovative food structures. The parameters of pressure, temperature and shear as well as continuous operation in a closed system are essential here.

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DIL presents the first European excellence network for food technology - a highlight is the DIL forum "high pressure technologies"

The German Institute for Food Technology (DIL) from Quakenbrück in the Osnabrück district uses the triennial international trade fair for food and beverage technology "Anuga FoodTec" in Cologne (March 10th to 13th, 2009) to present its current projects and developments to the specialist public to introduce. The institute sets different priorities:

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Proceedings "From the idea to the project - the project into practice" was released

Hot off the press on the table of 1500 scientists, experts and managers from the food industry is starting today the new proceedings of the research circle of Food Industry (FEI).

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Technological options for replacing animal fat with non-animal fat

Source: Trends in Food Science and Technology 18 (2007), 567-578.

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Ultrasonic technology offers a wide range of optimization options for processes in food production.

In two new research projects, ttz Bremerhaven, together with European partners from research and industry, is investigating an efficient process for the gentle treatment of frozen and dried food. The ultrasound process makes the use of chemical additives unnecessary - to the delight of health-conscious consumers. The process is versatile and is intended to strengthen the competitive position of small and medium-sized food producers in particular.

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New disinfection process enables sustainable use in meat products

The German Institute for Food Technology (DIL) eV, Quakenbrück, together with the Institute for Food Quality and Safety of the University of Veterinary Medicine Hannover (TiHo) and small and medium-sized companies in the meat industry, is researching the use of new possibilities for the sustainable use of slaughter by-products, especially slaughter animal blood.

In Germany, around 150 million liters of slaughter animal blood are produced each year, which is usually disposed of in a laborious manner. A use of the valuable, protein- and iron-rich resource as food would be desirable for a growing world population, especially from an ethical point of view and with a view to increasingly scarce raw materials. Using a method for non-thermal disinfection developed at the DIL, new processing and usage strategies are to be developed for use in the production of meat products and sustainable use of the raw material.

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