Project 4: New Products

Health-promoting foods and food technology investigation


Prof. Dr.-Ing. habil. Cornelia Rauh, Project Speaker, Technical University of Berlin; Prof. Dr. Stephan Drusch, Prof. Dr.-Ing. Eckhard Flöter, Dr. Clemens Kanzler, Technical University of Berlin; Prof. Dr. Tilman Grune, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal; Dr.-Ing. Oliver Schlüter, Leibniz Institute for Agricultural Engineering and Bioeconomy, Potsdam; Alexander Voß, Institute for Food and Environmental Research, Nuthetal; Prof. Dr. Monika Schreiner, Prof. Dr. Susanne Baldermann, Leibniz Institute of Vegetable and Ornamental Crops, Großbeeren


In the first period, project 4 focused on technofunctional challenges connected to food components important in the NutriAct pattern, i.e. protein, fiber, fats with a high degree of unsaturated fatty acids.

In the second funding phase, the focus is on the as yet unexplored interactions between different food components, which influence the bioavailability of micro- and macronutrients, texture, aroma and physicochemical stability.

Based on the scientific results, the aim of subproject 4 is to develop technologies for tailor-made products especially for 50 to 70-year-olds that are suitable for the NutriAct nutritional pattern and are accepted and enjoyed by the target group in everyday life. The scale-up of developed technologies and the development of demonstrator foods (according to the NutriAct dietary pattern) facilitate the transfer of research results to companies and the population. Particular attention is paid to consumer research along the product chain, for example in the form of recommendations for packaging, sales and marketing concepts or gender aspects in product development.


Industrial partners:

ADM WILD Europe GmbH & Co. KG, Berlin; AppliChrom® - Application & Chromatography, Oranienburg; Beneo GmbH, Mannheim; Broekelmann + Co Oelmuehle GmbH + Co, Hamm; Emsland-Staerke GmbH, Emlichheim; FitBy Nutrition UG (limited liability), Berlin; Golßener Fleisch- und Wurstwaren GmbH & Co. Produktions KG, Golßen; Herbafood Ingredients GmbH, Werder (Havel); IGV Institut für Getreideverarbeitung GmbH, Nuthetal; J. Rettenmaier & Soehne GmbH & Co KG, Rosenberg; Kanow-Muehle Sagritz, Golßen; Milchwirtschaftliche Lehr- und Untersuchungsanstalt Oranienburg e.V., Oranienburg; OVOBEST Eiprodukte GmbH & Co. KG, Neuenkirchen-Vörden; UFOP Union zur Förderung von Oel- und Proteinpflanzen e.V., Berlin; YOUSE GmbH, Berlin