Project Database

Our project database is grouped by IVLV key Areas and contains all projects funded by the BMWi and IVLV. The abstracts of the projects and some other documents are accessible for everybody. Registered IVLV-members have complete access to all project documents.

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Final year

Plant-based foods

We develop new, tailor-made plant-based ingredients for tasty foods.

Chairman of the industry: N.N. Scientific guidance: Christian Zacherl, Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV

25 projects found | Display

Current research projects

Plant-based foodsCocoaFermValorization of cocoa pulp and cocoa beans by using alternative processing technologies and fermentation with Basidiomycetes
Plant-based foodsPulse2CheeseUnderstanding the interactions of proteins and starches to improve the melting behavior of vegan cheeses
Plant-based foodsProTEXtrusionPredicting the extrudability of plant proteins using rheological offline-characterization
Plant-based foodsPomTexDevelopment of innovative dietary fiber ingredients with improved texturizing properties from fruit pomaces
Plant-based foodsSens InsectsDevelopment of economic, informative and practical insect quality classes, the associated measurement technology and a processing guide
Plant-based foodsDamaged BeansCocoa beans from fruits damaged by fungus diseases (witches’ broom and black pod): a potential source of bioactive compounds and new products
Plant-based foodsProtinnovInnovative approaches for the improvement of technological and sensory properties of pea proteins
Plant-based foodsFunctional SeedsBiofunctional properties of sweet lupin and sunflower – characterization of bioactive components and their interactions with the intestinal microbiome
Plant-based foodsLeaFoodAlternative sources of food proteins from leaves
Plant-based foodsLeguFoamCharacterization of the mechanisms of foam formation and stabilization of functionalized legume proteins in food foams
Plant-based foodsOleogelHigh quality nutritional gelators for replacing saturated and animal fats in food

2023

Plant-based foodsOil4EmulsionInvestigation of the influence of the oil component on the properties of plant-based oil-in-water emulsions
Plant-based foodsAcroFibreNovel and functional dietary fibres from Macaúba palm: Characterisation, processing and modelling of potential applications
Plant-based foodsProBeanPlant-based dairy alternatives based on the carioca bean and its fractions

2022

Plant-based foodsProSchmelzInfluence of plant proteins on the melting behavior of vegan semi-hard cheese
Plant-based foodsYaRupYacon syrup as novel source for prebiotic-based sugar alternative
Plant-based foodsDPP-IVInvestigation and enhancement of DPP-IV inhibitors in malt-based matrices
Plant-based foodsAMORAMaranth as source of Omega fatty acids and gluten free grains: Marker-assisted bReeding and cultivar selection to obtain functional healthy oils and raw materials for food-processing (AMOR)

2021

Plant-based foodsFermenTexCakeDevelopment of a fermentation process for targeted depletion of antinutritional ingredients in rapeseed press cake for use in dry-textured products for application in plant-based burger patties.
Plant-based foodsProtein Enriched Refreshing BeveragesProtein enriched refreshing beverages made from sweet lupines – value-improving of raw materials from plant origin creating a protein rich functional beverage base by means of a novel dual stage fermentation process
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