Fraunhofer IVV to Showcase Alternative Ingredients and Textured Proteins for Meat Substitutes at IFFA 2025

Fraunhofer IVV will be showcasing alternative ingredients and textured proteins for meat substitutes at IFFA 2025 in Frankfurt. They will demonstrate how these ingredients can be used to create meat substitute products with a typical meat structure, along with presenting technologies for automated cleaning for efficient production. The institute offers support for food and ingredient manufacturers in selecting raw materials, developing processes, and creating market-ready foods using newly developed extraction processes.

Their extrusion technology creates fibrous and meat-like textures for proteins like pea, lupin, wheat, and bean, making them suitable for clean label products. The food pilot plant at Fraunhofer IVV allows for all process steps in production, from development to sample production, providing a range of possibilities for the food industry. State-of-the-art analytical methods are used to evaluate raw materials, sensory characteristics, and changes in product quality during storage, ensuring the development of customized packaging concepts for each food product.