52
FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV ANNUAL REPORT 2016 | 2017
F R A U N H O F E R I N S T I T U T E F O R P R O C E S S E N G I N E E R I N G A N D PA C K A G I N G I V V
ANNUAL REPORT2016 | 2017
Editorial team
Regina Walz
Petra Gabler
Editors’ address
Fraunhofer-Institut für Verfahrenstechnik
und Verpackung IVV
Giggenhauser Strasse 35
85354 Freising
Germany
Phone +49 8161 491-124
Fax +49 8161 491-222
www.ivv.fraunhofer.de
Translation
Stuart Fegan
Setting and Layout
Karin Herrmann
Printer
Stober GmbH, Druckerei und Verlag, Eggenstein
Photo acknowledgments
Fotostudio Lehmann, Freising
Christian Hüller: Foto Prof. Dr. Jens-Peter Majschak
Christian Kruppa/DIN (Page 33 l.)
Dt. Verpackungsinstitut e. V. (Page 33 r.)
Hochschule Kempten (Page 29, 38, 39)
MEV-Verlag (Page 43, 45)
© Fraunhofer IVV 2017
EDITORIAL NOTES
ANNUAL REPORT2016 | 2017
The Fraunhofer IVV carries out application-oriented research and development in the area
of food, packaging, processing machinery, recycling, and the environment. Our work covers
the whole development phase, from the first experiments to market introduction and the
establishment of start-up companies. We would like here to tell you briefly about a few of
our recent accomplishments.
How can polymer films be heated rapidly with a defined temperature distribution so that
there is an optimal wall thickness distribution during deep-drawing? This challenge led to
the development of a novel ceramic heating system. The results speak for themselves, with
the new system allowing the processing of thinner starting films and leading to material
savings of between 10 and 20 percent. For this work the founders of watttron GmbH,
a joint spin-off of the Fraunhofer IVV and TU Dresden, were presented with the German
Packaging Gold Award 2016.
There were two similar success stories in the area of foods and plant raw materials: Based
on our R&D findings, fibrous meat-like structures are now being manufactured from plant
proteins. Amidori Food GmbH & Co. KG was founded to exploit this technology. This
company holds the exclusive license for this process. The Fraunhofer IVV is also involved in
a project funded by the Federal Ministry of Education and Research to recover sunflower
proteins. The protein preparations will in the near future be produced and marketed by
elosun GmbH. Following expansion of our food pilot plant facilities, we can now manu-
facture product samples which are compliant with the very latest hygiene standards for
test markets of our partners in the food sector.
The Fraunhofer IVV has long experience manufacturing type-pure polymer recyclates that
are free of hazardous substances. Effective recycling is an important pillar of a sustainable
economy. Together with industrial partners we are designing metric ton scale pilot plants
for recycling waste plastic from the construction and packaging sectors.
The development and marketing of new products has to be preceded by the acquisition of
new knowledge and new equipment. As such, we have further expanded our analytical
and sensory-based facilities, for example for the evaluation of nanomaterials in packaging
and for the identification of off-odors in products such as packaging and children‘s toys.
S U C C E S S F U L T R A N S F E R O F F R A U N H O F E R I V V R E S E A R C H R E S U LT S
T O I N D U S T R I A L A P P L I C AT I O N S A N D S TA R T- U P C O M PA N I E S
Prof. Dr. Horst-Christian Langowski
Institute Director
Prof. Dr. Jens-Peter Majschak
Head of the Fraunhofer IVV Dresden
Dr. Claudia Schönweitz
Deputy Institute Director
Prof. Dr. Andrea Büttner
Deputy Institute Director
PD Dr. Peter Eisner
Deputy Institute Director
From left to right:
Prof. Dr. Horst-Christian Langowski,
Prof. Dr. Jens-Peter Majschak,
Dr. Claudia Schönweitz,
Prof. Dr. Andrea Büttner,
PD Dr. Peter Eisner.
One ambitious goal of our new Product Performance business field is holistic consideration
of the sensory properties of products in order to acquire a better understanding of consumer
acceptance of and preference for products and ultimately their decisions to purchase.
Many other interesting developments are in the offing. We would like once again to express
our appreciation to all our customers and partners in industry, to the universities and research
organizations with whom we collaborate, and to all the bodies who provide funding for our
work.
CONTENTS
T H E F R A U N H O F E R I V V
7 MISSION STATEMENT
8 BUSINESS UNITS AND THEIR SERVICES
12 FRAUNHOFER IVV IN FIGURES
14 RESEARCH FIELDS
20 QUALITY MANAGEMENT
22 TECHNICAL EQUIPMENT
26 ORGANIZATION AND CONTACT PERSONS
28 REPRESENTATIVE OFFICES
31 HIGHLIGHTS
44 FRAUNHOFER NETWORKS AND ALLIANCES
46 BOARD OF TRUSTEES
48 THE FRAUNHOFER-GESELLSCHAFT
Detailed information about our business units and main
fields of research can be found on our website.
www.ivv.fraunhofer.de
THE FRAUNHOFER IVV
7
MISSION STATEMENT
THE FRAUNHOFER IVV STANDS FOR HIGH-QUALITY FOOD PRODUCTS
AND SAFE, EFFECTIVE, AND CONVENIENT PACKAGING SYSTEMS.
EFFICIENT USE OF RAW MATERIALS AND MINIMAL ENVIRON MENTAL
IMPACT ARE PRIORITIES IN ALL OUR DEVELOPMENT WORK ALONG
THE VALUE CHAIN. WE ALSO TRANSFER OUR TECHNOLOGIES AND
EXPERTISE TO APPLICATIONS OUTSIDE THE FOOD AND PACKAGING
INDUSTRIES.
COMPANIES AND RESEARCH ORGANIZATIONS APPRECIATE THE
FRAUNHOFER IVV AS A BUSINESS PARTNER. PEOPLE ARE INSPIRED
BY OUR RESEARCH WORK AND THE RESULTING PRODUCTS.
BUSINESS UNITS AND THEIR SERVICES
www.ivv.fraunhofer.de/services
9
FOOD
We develop healthy, high-quality foods and convenience
products, for example fiber-rich, protein-rich and low sugar
products. We will gladly assist you with recipe development
and the use of functional and quality-enhancing plant-based
food ingredients. We provide a comprehensive range of ser -
vices relating to the quality and sensory properties of foods
along the whole production chain.
We offer youJJ Development of foods and functional ingredientsJJ Optimization of food quality and shelf-lifeJJ Modeling of shelf life – shelf life prediction and the
sizing of packagingJJ Process and product development utilizing plant-based
raw and waste materials
Contact persons
Dr. Peter Muranyi
Phone +49 8161 491-629
Christian Zacherl
Phone +49 8161 491-426
PACKAGING
We optimize and develop multilayer films and packaging
systems having customized functionalities. We adapt
packaging solutions to the needs of your specific products.
In addition, we offer a wide range of services relating to
quality assurance, com pliance with food legislation, and
migration testing.
We offer youJJ Development and optimization of packaging materialsJJ Modeling of shelf-life – prediction and the sizing of
packagingJJ Evaluation and optimization of easy opening packaging
systemsJJ Material analysis of flexible materialsJJ Compliance tests and migration tests on food packaging
Contact persons
Dr. Diana Kemmer
Phone +49 8161 491-751
Sven Sängerlaub
Phone +49 8161 491-503
Dr. Frank Welle
Phone +49 8161 491-742
10 | F raunhofe r IVV
PRODUCT PERFORMANCE
We use analytical and human-sensory methods to characterize
and optimize the properties of products such as their odor,
taste, texture, and haptic properties, as well as their optical
and acoustic characteristics. We also undertake combinatorial
analysis of sensory effects in your products in order to evaluate
product perception in its totality. In particular we identify
off-flavors and off-odors and in collaboration with you we
develop prevention strategies.
We offer youJJ Optimization of sensory properties of foodsJJ Odor optimization of raw materials and articles of
everyday useJJ Characterization and improvement of multi-sensory
properties of productsJJ Development of bespoke sensory test systems
Contact persons
Dr. Jonathan Beauchamp
Phone +49 8161 491-214
Dr. Erika Zardin
Phone +49 8161 491-309
B U S I N E S S U N I T S A N D
T H E I R S E R V I C E S
11
PROCESSING MACHINERY
We analyze and optimize your processing machinery.
For flexible materials we develop solutions for efficient
thermal joining and intelligent forming. We assist you
with the development of cleaning systems, the hygienic
design of processes, and the microbiological validation
of your pro cessing machinery.
We offer youJJ Processing of flexible materialsJJ Cleaning technologiesJJ Process analyses
Contact person
Andrea Liebmann
Phone +49 351 43614-40
RECYCLING AND ENVIRONMENT
Our innovative solvent-based recycling process, the Creasolv®
process, enables high-quality polymers to be recovered having
the same purity as virgin polymers. The process is being
successfully used to treat plastic-containing waste streams
from cars, electronics, construction materials, and packaging.
We will gladly evaluate and optimize your recycling processes.
With regards to the environment, we analyze sample materials
for persistent organic pollutants (POPs) and also for substances
of very high concern (SVHCs) such as flame retardants, per-
fluorinated surfactants, phthalates, bisphenol A, nonylphenol,
polycyclic aromatic hydrocarbons (PAHs), dioxins, and poly-
chlorinated biphenyls (PCBs).
We offer youJJ New processes for recycling plastics and metal-plastic
compositesJJ Objective evaluation and optimization of recycling plants
and processes for recovering plasticsJJ Environmental analysis
Contact person
Dr. Martin Schlummer
Phone +49 8161 491-750
FRAUNHOFER IVV IN FIGURES
external funding
base funding
internal programs
Operating income
Expenditure
20172015 201620142013
0.6
0.5
0.4
0.3
0.2
0.1
0(projected)
in € million
20172015 201620142013
7
6
5
4
3
2
1
0
8
9
10
(projected)
11
12
13
14
in € million15
regular expenditure
strategic expenditure
12 | F raunhofe r IVV
Members of staff
scientific staff
graduates
technicians
non-scientific staff
Ph. D. students
trainees
scholarships
40
30
20
10
50
60
70
201620152013 2014 2017(projected)
80
90
13
14 | F raunhofe r IVV
RESEARCH FIELDS
www.ivv.fraunhofer.de/research
15
FOOD PROCESS DEVELOPMENT
PROCESS DEVELOPMENT FOR PLANT RAW MATERIALS
Contact person
PD Dr. Peter Eisner
Phone +49 8161 491-400
Contact person
Dr. Thomas Herfellner
Phone +49 8161 491-447
We develop mechanical and extraction processes on up to
a small pilot plant scale for isolating plant raw materials
efficiently and cost effectively. The resulting fractions, namely
lipids, proteins, soluble dietary fiber, and secondary plant
ingredients, are then modified enzymatically, chemically, and
physically. This customizes their functionalities for use in foods
and for technical applications. The processes and products we
develop make an important contribution to solving bioeco-
nomic challenges such as guaranteeing adequate global food
production, the production of healthy and safe foods, and the
industrial utilization of renewable raw materials.
Key areas of researchJJ Processes for functionalizing and modifying plant
raw materialsJJ Processes for recovering plant raw materials such as
proteins and lipidsJJ Value-added utilization of plant raw materials by
cascade applications
Our research focuses on the interactions between formu-
lations, processes, and product properties. A particularly
important area of work is the development of methods for
texturing plant-based foods via fermentation and extrusion.
Another key area is the replacement of animal-based ingre-
dients (e.g. egg protein and milk protein) by plant-based
ingredients. The development of product-specific in-vitro
methods such as bile acid binding and salt liberation allow
us to improve the nutritive profiles of foods. We have many
years of experience processing chocolate and analyzing all
relevant materials, from the starting cocoa beans to finished
pralines. In all our development work the organoleptic prop-
erties of products are a priority.
Key areas of researchJJ Fermentation of plant raw materialsJJ Development of functional foodsJJ Extrusion technologyJJ Chocolate technology
16 | F raunhofe r IVV
RETENTION OF FOOD QUALITY
We study chemically, physically, and microbiologically induced
quality changes and identify the indicators of spoiling along
the whole processing chain. The influences of the quality
of the raw materials, the composition of the formulations/
recipes, the processing and packaging procedures, the type
of packaging, and the storage conditions are evaluated.
In order to prolong the product shelf-life, we are developing
new physical sterilization methods such as plasma sterilization
and investigating the use of natural, antimicrobial substances
both on the food and incorporated into active packaging.
We are helping to reduce product discard in the retail sector
by developing systems for indicating the best before date
dynamically, for example depending on the particular storage
conditions.
Key areas of researchJJ Prolonging the shelf-life of foodsJJ Shelf-life determination of foods
Contact person
Joachim Wunderlich
Phone +49 8161 491-624
R E S E A R C H F I E L D S
17
Contact person
Prof. Dr. Andrea Büttner
Phone +49 8161 491-715
SENSORY ANALYTICS
Our interdisciplinary research field involves food chemistry,
food technology, physiology, and human sensory analytics and
studies the various sensory perceptions that are experienced
when eating foods and the resulting physiological and psycho -
logical processes that are triggered in humans. Focus is also
put on the interaction of people with everyday products such
as cosmetics and textiles. Odor, taste, color, texture, and
the interplay between the different senses are characterized
individually and also in multisensory studies. A particular
emphasis of our research is the development, optimization,
and analysis of odors and tastes, including evaluation of their
perception and effects in people. We also evaluate exposure
to physio logically harmful volatile substances.
Key areas of researchJJ Odors and off-odors in non-food productsJJ Sensory Evaluations for Foods: Flavor, Mouthfeel,
Texture, AppearanceJJ Multisensory perception and consumer behaviour
PRODUCT SAFETY AND ANALYTICS
Our work involves evaluating the interactions between poly-
mers and contact media. We systematically study the transfer
(migration/permeation) of chemical substances into contact
media such as a packaged food or other packaged products.
A key area of expertise is determination of diffusion and
partition coefficients and subsequent modeling of the material
transport processes. We also develop analytical methods for
specific determination of substances in complex matrices
(e.g. foods, packaging materials and their raw materials, bio-
logical samples, environmental samples, etc.). Our laboratories
are equipped with state-of-the-art analytical instrumentation.
Key areas of researchJJ Modeling of permeation and diffusionJJ Migration and compliance of food contact materialsJJ Analysis of impurities and contaminants
Contact person
Dr. Roland Franz
Phone +49 8161 491-700
18 | F raunhofe r IVV
R E S E A R C H F I E L D S
MATERIALS DEVELOPMENT
We specialize in the multilayer extrusion of flat and flexible
polymer materials and in the wet chemical and vacuum
coating of these materials on a small pilot plant scale.
The objective is the manufacture of (ultra) barrier films for
technical applications and for food packaging. This includes
materials with integrated active functions. We evaluate
the surface structure (e.g. with AFM), the mechanical and
optical properties of packaging materials, and the barrier
properties to gases and water vapor. The permeation data are
interpreted using advanced simulation programs. This allows
us to extrapolate the measurement data to the end value, so
considerably shortening measurement times. We also develop
algorithms for precise shelf-life modeling as a function of
the transport and storage conditions. These can be used for
optimizing packaging concepts.
Key areas of researchJJ Technical filmsJJ Shelf-life modeling for optimizing packaging systemsJJ Biopolymers for paper and film applications
Contact person
Dr. Cornelia Stramm
Phone +49 8161 491-502
19
PROCESS DEVELOPMENT FOR POLYMER RECYCLING
MACHINE AND PROCESS DESIGN
Contact person
Dr. Andreas Mäurer
Phone +49 8161 491-330
Contact person
Prof. Dr. Jens-Peter Majschak
Phone +49 351 43614-30
We develop efficient processing and cleaning procedures for
the food, pharmaceutical, packaging, biotechnology, elec-
tronics, and automotive industries. We have particular exper-
tise in the processing of flexible materials and in wet-chemical
and dry cleaning. In these areas we use structured process
analyses and simulations to develop adaptive mechatronic,
thermotronic, and fluid mechanical systems for existing pro-
cesses and Industry 4.0 concepts. This development work is
facilitated by new measuring and test methods for evaluating
quality and material processing behavior. Modern methods of
data analysis are used to determine weaknesses and oppor-
tunities for improving industrial processes and, together with
assistance systems, can be used for innovative approaches for
optimizing people-machine interactions.
Key areas of researchJJ Adaptable processing methodsJJ Industrial cleaning systemsJJ Process analysis and simulationJJ Processing of flexible materials
We use mechanical, chemical, and thermal processes to
recover high-purity materials, mostly polymers, from complex
mixtures of waste materials. The waste materials are first of
all characterized by chemical analysis techniques. Recyclable
materials are concentrated by mechanical means, selectively
extracted in ATEX-approved pilot plants via percolation or in
stirred vessels, and fractionated, purified, and analyzed. The
separation of metal-plastic composites allows the recovery of
valuable metals (Cu, Ni, rare earth metals). Examples of raw
materials that are recovered include: PET, PP, PE, and EPS from
post-consumer packaging; PA, PC, ABS, and PC/ABS from
post-industrial waste mixtures and waste composites; (E)PS,
PVC, ABS, PC/ABS HIPS, and PP from building waste and
shredder residues from the recycling of end-of-life vehicles
and waste electrical and electronic equipment.
Key areas of researchJJ Pure recyclates from contaminated plastic wasteJJ Recycling of packaging wasteJJ Recovery of valuable materials from plastic composites/
laminates
20 | F raunhofe r IVV
QUALITY MANAGEMENT
The quality management system meets the requirements of DIN EN ISO/IEC 17025:2005 and
hence also the requirements of ISO 9001:2000 for the test laboratories.
Our test laboratories were re-accredited (D-PL-11140-04-00) in 2012 by the DAkkS (Deutsche
Akkreditierungsstelle), the national accreditation body of the Federal Republic of Germany.
In order to be able to offer customized solutions to problems as part of the accredited system,
we have incorporated the development of new analytical methods for migration testing
and analysis of contaminants into the quality management system. Our expertise in method
development was confirmed by the re-accreditation 2000, 2006, 2011 and 2012 (certificate
of accreditation). Independent modification of test methods for sensory analysis and in the
area of water vapor and oxygen permeation also forms part of the accreditation.
Key elements of the quality policy of the Fraunhofer IVV are the provision of support to em-
ployees and the promotion of internal collaboration. By providing information, training and
motivation, we create the necessary working environment for guaranteeing high-quality results.
In order to achieve i ts qual i ty goals , the Fraunhofer IVV introduced a qual i ty management system in
1996 based on DIN EN 45001. At that t ime, the f i rst test area to be accredited was migrat ion from
plast ics . The fol lowing test areas were then success ive ly incorporated into the qual i ty management
system: permeat ion of oxygen and water vapor; analys is of contaminants in polymer, food and environ -
mental samples; sensory tests .
Contact person
Christine Mosch
Phone +49 8161 491-415
www.ivv.fraunhofer.de/en/qm
21
22 | F raunhofe r IVV
TECHNICAL EQUIPMENT
S M A L L P I L O T P L A N T:
PA C K A G I N G D E V E L O P M E N T
JJ Reactor (3 m³) for suspension polymerization along with
peripheral equipment, explosion-safe-designJJ Reactors for the derivatization of natural and synthetic
polymersJJ Co-rotating twin screw extruder (COLLIN compounder) JJ 7-layer flat film extrusion equipment with measuring extruder
and capacitive sensor for monitoring the film thicknessJJ 5-layer flat film extrusion equipment with capacitive
thickness measurement and regulation JJ Equipment for vacuum plasma-assisted pretreatment
and coating of films JJ Plant for coating films by ALD (Atomic Layer Deposition)JJ Lacquering and laminating unit for solvent-containing,
solvent-free, and UV-curing adhesive systemsJJ Thermoforming plant for deep-drawing of plastic trays
S M A L L P I L O T P L A N T:
P R O C E S S I N G M A C H I N E R Y A N D
PA C K A G I N G T E C H N O L O G Y
JJ Web transport test rigJJ Optical web tension profile scannerJJ Power Pak ST 420 (GEA Food Solutions Germany GmbH)JJ Thermoforming test rigJJ Laser sealing test rigJJ Falling film test rig JJ Hygienic design gripperJJ Modular test rig JJ Spray cleaning test rig JJ Optical cleaning sensor JJ Washing machine for parts
S M A L L P I L O T P L A N T:
F O O D D E V E L O P M E N T
Small-scale production in accordance with industrial standardsJJ Meat laboratoryJJ Milk / ice cream laboratoryJJ Bakery laboratoryJJ Fruit / vegetable laboratoryJJ Chocolate laboratoryJJ Extrusion equipment
S M A L L P I L O T P L A N T:
P R O C E S S D E V E L O P M E N T P L A N T
R A W M AT E R I A L S
JJ Equipment for crushing and the separation of dry solid
materials including dehulling, grinding, flaking, sieving,
classificationJJ Extraction technology for aqueous and solvent-based
extraction processes including
– Aqueous extraction unit (up to 2 m³)
– Equipment for deoiling using hexane (1.5 m³)
– Extraction equipment for solvents (explosion-proof,
up to 0.3 m³)
– CO2 extraction (up to 5 l, 1000 bar)JJ Separation methods
– Ultra-filtration plant (filter area 10 m², flux 240 l/m²h
at 1 bar, 10 kD)
– Dynamic cross flow filtration unit (explosion-proof,
0.81 m²)JJ Concentration and drying
– Rotary evaporator (up to 20 l, 20 mbar)
– Spray dryer
– Freeze dryerJJ Oil pilot plant facilities
– Purification unit for plant oil including degumming,
neutralization, bleaching, deodorization
– Screw press for the mechanical deoiling of seeds
23
S M A L L P I L O T P L A N T:
P R O C E S S D E V E L O P M E N T F O R
P L A S T I C R E C Y C L I N G
JJ CeraSolv® pilot lineJJ Vacuum extraction unitJJ Shredder for sample preparationJJ Recycling laboratory
– Gel permeation chromatograph (GPC or SEC) for deter-
mination of the molecular weight of polymer recyclates
– Fourier Transform Infrared Spectroscopy (FTIR),
Differential Scanning Calorimetry (DSC), measurement
of the specific solubility for identifying plastics and
measurement of the purity of recyclates
– HBCD rapid test and specific analysis of contaminants
via GC-MS and LC-MS, for testing the compliance of
recyclates with national and European guidelines
– Scanning electron microscopy for determining the
structure of laminates/composites and recyclates
– Energy dispersive and angle dispersive x-ray fluorescence
analysis
E Q U I P M E N T F O R T E S T I N G PA C K A G I N G
M AT E R I A L S
JJ Tests on packaging (sealing and mechanical, thermal and
optical properties, characterization of surface properties)JJ Gas permeability testing unitsJJ Water vapor permeability testing equipmentJJ Spectrophotometer for the determination of light
permeabilityJJ Universal electro-mechanical testing machinery for
measuring tension and compression and also friction
and adhesionJJ Dynamic penetration testsJJ Heat sealing equipmentJJ FTIR spectrometer for identifying materialsJJ DSC for identifying plastics
JJ Optical microscope with image analysis and thin layer
microtomeJJ Raman spectroscopy (confocal microscopy)JJ Atomic force microscopy (AFM)JJ Crush resistance testing equipmentJJ Equipment for measuring the surface tension of plasticsJJ Optical coherence tomography (OCT) for the non-
destructive testing of packaging materials (Thorlabs
GANYMEDE 930 nm)JJ Equipment for measuring packaging tightness based
on the principle of pressure drop (Lippke 3000)JJ Equipment for measuring packaging tightness based
on the H2 gas method (SensorData H2000)JJ Laboratory heat sealing unit (KOPP SGPE 20) with
hot-tack testerJJ Universal tensile testing machine with video recording
(Zwick Z005)JJ Laboratory ultrasonic welding unit (Herrmann Ultraschall-
technik HS digital control Dialog Touch)JJ CF-800XS friction tester (Lippke)JJ High speed friction tester (HSF tester) for web-shaped
packaging materialsJJ Rotary microtome (Mikrom HM 355S) and stereo optical
microscope (MZ 16 A Leica Microsystems)JJ High speed infrared thermography system
(InfraTec ImageIR)
GC-MS headspace analysis
of flavors.
24 | F raunhofe r IVV
T E C H N I C A L E Q U I P M E N T
E Q U I P M E N T F O R M I G R AT I O N T E S T I N G
A N D C O N TA M I N A N T A N A LY S I S
JJ Gas chromatography with detectors (FID, WLD, FPD, NPD,
ECD, PDD, element-specific detector EPED (Echelle Plasma
Emission Detector) for F, CI, Br, J, S, C) JJ Headspace, Purge & Trap, and SPME systems for measuring
volatile substancesJJ Liquid chromatographs with automatic sampling systems
and detectors (UV, diode-array, fluorescence, refractive
index, ELSD) JJ Gel permeation chromatography (GPC), preparative and
analytical (for molecular weight determination)JJ Accelerated solvent extraction (ASE/PLE) JJ A range of HPLC/MS/MS systems with APCI, APPI, HESI,
and electrospray interfaces (triple quad, ion trap and linear
trap, QTOF), additional ASAP and APGC interfaces for high
resolution QTOF-MS (Waters Synapt G2-Si) for non-target
screening of NIAS (non intentionally added substances)JJ Coupled systems with high resolution GC-mass spectros-
copy (HRGC/HRMS) (Thermo MAT-95)JJ Coupled systems with low resolution GC-mass spectro-
metry (GC/MS, headspace-GC/MS, purge&trap-GC/MS,
pyrolysis-GC/MS, GC/MS/MS, TOF-MS)JJ DESI source for HPLC-MS for organic surface analysis
(Thermo TSQ Quantum Access Max)JJ LC-GC coupling for mineral oil analysisJJ AFFFF (Asymmetric flow field-flow fractionation, AF4)
for the separation and characterization of proteins,
polymers, and nanoparticlesJJ Inductively coupled plasma mass spectrometry ICP-MSJJ Scanning electron microscope (SEM) with energy dispersive
x-ray microanalysis (EDX/RMA) and cryo-preparation JJ Optical spectrometers (FT-IR, UV-vis)JJ Aroma sensor
JJ Polymer analysis (molecular weight determination) via GPCJJ Automated permeation measurement systems with GCs
for organic substances and permanent gasesJJ X-ray fluorescence (XRF) for elemental analysis JJ Safety laboratory for ultra trace analyses (e.g. PCBs, dioxins)JJ Automated permeation measurement systems with GCs
for organic substances and permanent gasesJJ Asymmetric flow field-flow fractionation (AF4) for the
separation and characterization of proteins, polymers,
and nanoparticles
E Q U I P M E N T F O R S E N S O R Y A N A LY T I C S
JJ Gas chromatographs with sniffing ports for detection of
odor-active compounds (GC-olfactometry)JJ GC-olfactometry in combination with mass spectrometry
(1 and 2 dimensional GC-MS-O)JJ Automated sample injector systems (can be used in
combination with 1- and 2-dimensional GC-MS/O)
– Twister®, SPME (extraction with adsorbents from liquids
or headspace)
– On-column injection, split/splitless injection, PTV
– Thermodesorption and pyrolysis
– Headspace injection with automated sample preparationJJ High vacuum distillation (solvent assisted flavor evaporation
(SAFE) technique)JJ PTR-MS (PTR-QMS and PTR-TOF-MS) for in-line measure-
ment of volatile organic compounds (VOCs)JJ LC-MS/MS: High performance liquid chromatography
coupled with tandem mass spectrometryJJ Mimic-analyzerJJ Eyetracking systemJJ Systems for determination of bio-feedback (skin
conductivity, breathing, pulse, EEG, EMG)
1
25
A N A LY T I C A L E Q U I P M E N T F O R
M E A S U R I N G T H E P R O P E R T I E S O F
F O O D S A N D F O O D I N G R E D I E N T S
JJ Climate-controlled chambers and refrigerated chambers
for storage tests under commercial conditions
(also forced tests)JJ Light sources for exposure tests: LEDs, daylight fluorescent
tubes, halogen lamps, sunlight testersJJ Equipment for texture and rheology measurement:
– Texture analyzer (load cell and shear cell)
– Rotational and oscillating viscometers
– Particle characterization (charge, size, distribution)JJ NIR spectroscopy for determining the composition of foodsJJ Differential scanning calorimetry (DSC thermal analysis),
e.g. for the characterization of chocolate (crystallization,
polymorphism, and melting properties)JJ Pulsed NMR, e.g. for determination of the solid content
of chocolatesJJ Inorganic elemental analysis (ICP-MS) for heavy metalsJJ Trained sensory panel for evaluating changes in food
products and new products JJ Sorption systems (DVS, SPS) for gravimetric determination
of water vapor sorption/desorptionJJ Gas analysis:
– Optical methods, e.g. for determination of dissolved
oxygen or oxygen in the headspace of packaging
– DAN sensor (O2, CO2)
– Clark electrode
– Gas chromatographic analysis of ethylene and
permanent gases
JJ Microbiological facilities:
– Laboratory for working with pathogenic microorganisms
in risk group 2
– Biological system for the identification and phenotyping
of microorganisms
– BacTrac for rapid determination of the germ count using
impedance measurements
– Flow cytometry for cell analysis
– Real-time PCR with automated DANN isolation and
capillary electrophoresis for molecular-biological studiesJJ Multifunctional reader with gas control module for
measuring growth curves
2
1 GC-GC-MS for analysis of contaminants.
2 Breath collection unit for breath analysis.
ORGANIZATION ANDCONTACT PERSONS
Packaging
Dr. Diana Kemmer+49 8161 491-751
Sven Sängerlaub+49 8161 491-503
Dr. Frank Welle+49 8161 491-742
Dr. Jonathan Beauchamp+49 8161 491-214
Andrea Liebmann+49 351 43614-40
Dr. Martin Schlummer+49 8161 491-750
BUSINESS FIELDS
Dr. Claudia Schönweitz+49 8161 491-117
Prof. Dr. Horst-Christian Langowski+49 8161 491-100
Deputy Institute Director:
Dr. Claudia Schönweitz+49 8161 491-117
Prof. Dr. Andrea Büttner+49 8161 491-715
PD Dr. Peter Eisner+49 8161 491-400
INSTITUTE DIRECTOR BUSINESS DEVELOPMENT
Product Performance Processing Machinery Recycling and Environment
Food
Dr. Peter Muranyi +49 8161 491-629
Christian Zacherl+49 8161 491-426
Dr. Erika Zardin+49 8161 491-309
Christine Mosch+49 8161 491-415
Andreas Malberg+49 8161 491-210
TECHNICAL SERVICES
Retention of Food Quality
Sensory AnalyticsProcess Developmentfor Plant Raw Materials
Joachim Wunderlich+49 8161 491-624
Prof. Dr. Andrea Büttner+49 8161 491-715
Dr. Thomas Herfellner+49 8161 491-447
RESEARCH FIELDS
Regina Walz+49 8161 491-113
PLANNING AND COMMUNICATION
QUALITY MANAGEMENT
Materials Development
Dr. Cornelia Stramm+49 8161 491-502
Machine and Process Design
Prof. Dr. Jens-Peter Majschak+49 351 43614-30
Process Developmentfor Polymer Recycling
Dr. Andreas Mäurer+49 8161 491-330
Product Safetyand Analytics
Dr. Roland Franz+49 8161 491-700
Food Process Development
PD Dr. Peter Eisner+49 8161 491-400
28 | F raunhofe r IVV
REPRESENTATIVEOFFICES
Contact person
Gabriele Doer
Fraunhofer IVV
Phone +49 8161 491-454
FRAUNHOFER PROJECT CENTER FOR INNOVATIONS IN FOOD AND BIORESOURCES IN BRAZIL
In December 2013 the Fraunhofer Institute for Process Engineering and Packaging IVV founded
the Fraunhofer Project Center for Innovations in Food and Bioresources at the Brazilian Institute
of Food Technology (ITAL) in Campinas, São Paulo, Brazil. This has enabled the long standing
existing scientific collaboration in the area of packaging between the institutes to be extended
in the following four areas:JJ Functionality, nutritional value, and health aspects of foodsJJ Quality and sensory analysis of foods JJ Bioenergy and materials from renewable raw materialsJJ Innovative packaging systems
The Fraunhofer Project Center provides the framework for joint research projects involving the
two institutes. The aim is to develop new products and processes and to support SMEs in both
countries by carrying out application-oriented development projects. This collaboration is a res-
ponse to the challenges faced by globalization and offers partner companies in both countries
new opportunities for international networking and access to new markets.
www.ivv.fraunhofer.de/office-brazil
29
KLEVERTEC – COMPETENCE CENTER FOR APPLIED RESEARCH IN FOOD AND PACKAGING TECHNOLOGY
Contact person
Joachim Wunderlich
Fraunhofer IVV
Phone +49 8161 491-624
Starting in September 2015, the Fraunhofer IVV and Kempten University of Applied Sciences
began setting up a Competence Center for Food and Packaging Technology in Kempten.
The focus of the so-called KLEVERTEC Competence Center is the shelf-life, quality stability and
safety of food products. The applied R&D work involves economically viable, eco-compatible
product innovation in the area of food production, filling, and packaging. The emphasis is on
milk and dairy products as well as beverages, namely established products of the Allgäu region
of southern Germany.
KLEVERTEC collaborates with IHK Schwaben (Chamber of Commerce Swabia), Milchwirt-
schaft licher Verein Bayern e. V., and ZLV – Zentrum fur Lebensmittel- und Verpackungs-
technologie e. V., so forming a strong network which particularly benefits medium-sized
companies. The Competence Center offers students the opportunity to participate in
ongoing projects, so contributing to their practical training.
Project work in collaboration with industry started in the premises of KLEVERTEC in June 2016.
The KLEVERTEC project is being funded by the Bavarian Ministry of Economic Affairs and
Media, Energy and Technology and the Bavarian Ministry of Education and Culture, Science
and the Arts.
1 Official opening of the
KLEVERTEC Competence Center
on 30.6.2016 (from left to right):
Prof. Dr. H.-C. Langowski
(Director of the Fraunhofer IVV),
Dr. L. Spaenle (Bavarian Minister
for Education and Culture, Sci-
ence and the Arts), F. J. Pschierer
(State Secretary at the Bavarian
Ministry of Economic Affairs and
Media, Energy and Technol ogy),
and Prof. Dr. R. F. Schmidt
(Rector of Kempten University
of Applied Sciences).
2 Presentation of funding by
the Free State of Bavaria on
29.1.2016 (from left to right):
Prof. Dr. H.-C. Langowski
(Direc tor of the Fraunohfer IVV),
Prof. Dr. R. F. Schmidt (Rector
of Kempten University of
Applied Sciences), F. J. Pschierer
( Bavarian Minister for Education
and Culture, Science and the
Arts), J. Wunderlich (Operational
Manager of the Competence
Center), Prof. Dr.-Ing. R. Schreiber
(Scientific Manager of the Com-
petence Center), and T. Kreuzer
(Member of the German Parl-
iament, Chairman of the CSU
group in the Bavarian Parliament).
1 2
www.klevertec.de
für angewandte Forschung in der Lebensmittel- und Verpackungstechnologie
30 | F raunhofe r IVV
The Korea IVV Office was established in March 2010 in the city of Gangneung under
the management of Dr. Chan Suk Yoon. The Office was set up in collaboration with the
Gangneung Science Industry Foundation and the city of Gangneung, which made office
and laboratory space available. Since May 2013 Professor Keun Taik Lee has headed the
Korea IVV Office.
The South Korean location of the Office enables direct contact with Korean partners in
the food and packaging industry. These companies can thus benefit directly from the
expertise of the Fraunhofer IVV.
Two major projects are already being undertaken. The first involves the development of
safe food contact materials in connection with the extended Free Trade Agreement (FTA)
between the EU and South Korea. The second project concerns the safety of ready-meals
that are heated in the packaging in microwave ovens. Work is also underway with indus-
trial partners to develop analytical methods and carry out analyses on packaging films in
order to meet the specifi cations required for export to the EU. Other work is developing
ORMOCER® and whey protein coatings.
In 2011 the Korea IVV Office held an international packaging symposium. It has also
launched a Korean website and sends a periodic newsletter to more than 2000 Korean
contacts detail ing current news and R&D findings from the Fraunhofer IVV.
OFFICE OF THE FRAUNHOFER IVV IN KOREA
R E P R E S E N TAT I V E O F F I C E S
ORMOCER®: Inorganic-organic
hybrid polymer (Trademark of
Fraunhofer-Gesellschaft zur
Förderung der angewandten
Forschung e. V., Munich).
Contact person
Prof. Dr.-Ing. Keun Taik Lee
Korea IVV Office
Phone +82-33 643-7619
[email protected] www.ivv.fraunhofer.de/en/office-korea
31
HIGHLIGHTS
CERA2HEAT® HEATING SYSTEM FOR THERMOFORMING RECEIVES GERMAN PACKAGING GOLD AWARD
The innovative cera2heat® system of watttron GmbH, a start-up company jointly founded
by TU Dresden and the Fraunhofer IVV, received the German Packaging Gold Award on
27 September 2016 at the FachPack fair in Nuremberg.
The cera2heat® system is an innovative modular heating technology for thermoforming which
optimally meets the growing requirement for flexibility and efficiency when processing flexible
materials. The highly efficient contact heating system allows precise temperature control due to
the matrix-like arrangement of individually controlled hot particles. Plastic films can therefore
be partially preheated or preheated in a defined inhomogeneous way during thermoforming.
Due to the lower starting thickness, up to 30 percent of the packaging material and energy can
be saved without adversely affecting the barrier effect or resistance to compression. The tech-
nology can be integrated into existing industrial plants. It was developed by the Fraunhofer IVV
Dresden in collaboration with TU Dresden and the Fraunhofer IKTS. The German Packaging
Award is an international, cross-sector award and falls under the auspices of the Federal Minis-
try for Economic Affairs and Energy. The German Packaging Institute (dvi) presents this award
each year for innovative and creative ideas in the area of packaging.
Andrea Liebmann and Ina Schreib of the Fraunhofer IVV Dresden received the DIN Innovation
Award on 14 April 2015 during the Hanover Trade Fair. This was recognition for the develop-
ment of a standardized, mechanical test method for measuring the opening behavior of
packaging.
This award is presented for innovative project work on standards and standardization.
DIN 55409 specifies for the first time a test procedure for measuring the forces required
to open packaging systems. This allows realistic and objective determination of the forces
required to open peelable packaging systems such as bags, cups, trays, and boxes. The
packaging industry will be able to use the test method for the development of user-friendly
packaging systems. Companies will thus be able to increase customer satisfaction for
products such as foods, cosmetics, pharmaceuticals, and medical products and gain a
competitive advantage by using easy-opening packaging. The easy-opening team at the
Fraunhofer IVV Dresden helps companies develop and optimize easy-opening packaging.
DIN INNOVATION AWARD 2015 FOR THE FRAUNHOFER IVV DRESDEN
32 | F raunhofe r IVV
33
EVENTS 2015
B A U 2 0 1 5
M U N I C H , 1 9 – 1 4 J A N U A R Y 2 0 1 5
At BAU 2015 (the world’s leading fair for architecture, materials, and systems) the
Fraunhofer IVV presented current developments on vacuum insulation panels (VIPs)
on the stand of the Fraunhofer Building Innovation Alliance BAU. As part of the forum
“From vision to practice”, Dr. Andreas Mäurer, Head of Process Development for
Polymer Recycling at the Fraunhofer IVV, gave a talk on the recycling of expanded
polystyrene EPS from heat insulation composites.
I C E 2 0 1 5
M U N I C H , 1 0 – 1 2 M A R C H 2 0 1 5
The Fraunhofer Alliance for Polymer Surfaces POLO presented new developments in the
modification and conversion of plastic films at the International Converting Exhibition Europe
ICE. These developments demonstrated the wide range of application opportunities for high-
performance films. Sandra Kiese of the Fraunhofer IVV gave a talk at the ICE conference on
10 March 2015 entitled “Investigation of the mechanical stability of high barrier films”.
F O R U M L I F E S C I E N C E 2 0 1 5
G A R C H I N G , 1 1 – 1 2 M A R C H 2 0 1 5
The 9th International Congress and Exhibition “Forum Life Science” took place at the
Technische Universität München in Garching. The Fraunhofer IVV participated as a member
of the Fraunhofer Group for Life Sciences. PD Dr. Peter Eisner, recipient of the German Future
Prize 2014 and Head of Food Process Development at the Fraunhofer IVV, gave a presentation
on 12 March 2015 in the Perspectives for Food Security series of talks entitled “Proteins from
lupin seeds as alternatives for animal proteins in food”.
1 Dr.-Ing. T. Bahke, Chair-
man of the Board of DIN e. V.,
presents the DIN Innovation
Award 2015 to A. Liebmann of
the Fraunhofer IVV Dresden
during the Hanover Trade Fair.
2 Prof. Dr.-Ing. J.-P. Majschak,
Head of the Fraunhofer IVV
Dresden, addressing the au-
dience at the presentation of
the German Packaging Award.
1 2
34 | F raunhofe r IVV
A N U G A F O O D T E C 2 0 1 5
C O L O G N E , 2 4 – 2 7 M A R C H 2 0 1 5
Expertise in the area of food production was presented by the Fraunhofer IVV and five other
Fraunhofer institutes. The topics covered included products from sunflower protein and lupin
protein, new methods for food preservation, validation of aseptic plants, bio-based packaging
materials for foods, active materials in food packaging, inline monitoring of cleaning processes
using optical sensors, and rapid and efficient cleaning using pulsed cleaning systems.
S A F E F R E S H S Y M P O S I U M AT A N U G A F O O D T E C 2 0 1 5
C O L O G N E , 2 5 M A R C H 2 0 1 5
The collaborative SAFEFRESH project developed innovative monitoring and sterilization methods
for microbiological safety in the production chain for fresh plant based foods. During the Anuga
FoodTec fair from 24–27 March 2015 in Cologne the Fraunhofer IVV and partners presented key
results of the project in a workshop entitled SAFEFRESH – Innovative Monitoring and Sterilization
Technologies for Fresh Produce.
D I E W E LT D E R V E R PA C K U N G 2 0 1 5
Z Ü R I C H , 2 5 – 2 6 M A R C H 2 0 1 5
Improved protection for foods and pharmaceuticals by using active packaging was the focus
of the Fraunhofer IVV at the “Die Welt der Verpackung” fair in Zurich on 25–26 March 2015.
New developments that were presented included oxygen scavenger systems, moisture regulat-
ing systems, antimicrobial packaging, barrier layers made of proteins, and freshness indicators.
B U S I N E S S D I S C U S S I O N S I N O U R R E G I O N – S H A P I N G
B A VA R I A’ S F U T U R E
F R E I S I N G , 2 1 M AY 2 0 1 5
On 21 May 2015 Ilse Aigner, the Bavarian Minister for Economic Affairs, invited guests to the
Fraunhofer IVV to participate in the event series entitled “Business discussions in our region.
Shaping Bavaria’s future”. The guests included company leaders, representatives of industrial
and business associations, and local politicians. This is a series of events taking place in all
regions of Bavaria, tackling topics of particular concern to local businesses.
H I G H L I G H T S
35
V V D W O R K S H O P “ PA C K A G I N G T E C H N O L O G Y 4 . 0 – I N T E L L I G E N T,
F L E X I B L E , S U S TA I N A B L E ”
D R E S D E N , 1 0 – 1 1 J U N E 2 0 1 5
The Fraunhofer IVV, in collaboration with IVLV e. V. and VDMA, hosted the VVD workshop in
Dresden. The workshop focused on trends and current developments in packaging processes
and hygiene-compliant production.
H I G H - B A R R I E R T E C H N O L O G Y F O R U M
F R E I S I N G , 1 6 – 1 7 J U N E 2 0 1 5
The Fraunhofer IVV and the Fraunhofer Institute for Silicate Research ISC jointly organized
the international high-barrier technology forum “Cost-efficient and compatible: New aspects
of industrial manufacturing and applications. Novel material concepts, processes, and tools”.
This event was attended by 75 delegates from industry and R&D organizations who learned
about new trends and developments and used the opportunity to engage with developers and
users of high-barrier films at an international level. The event was held in English.
G E T- T O G E T H E R AT F R A U N H O F E R - H A U S
M U N I C H , 1 4 J U LY 2 0 1 5
This event offered the press the chance to get to know the recipients of the German
Future Prize 2014*, PD Dr. Peter Eisner, Head of the Food Process Development department
at the Fraunhofer IVV, and Malte Stampe, CEO of Prolupin GmbH. The new vegetarian
food assortment was presented and the guests were able to taste the new products.
Prof. Dr. Alexander Verl, Fraunhofer-Gesellschaft, Executive Vice President for Technology
Marketing and Business Models, and Thomas Doppelberger, departmental manager at
Fraunhofer-Venture, gave insights into the Fraunhofer entrepreneurial culture.
C O N F E R E N C E “ I N N O VAT I O N S I N F O O D PA C K A G I N G , S H E L F - L I F E ,
A N D F O O D S A F E T Y ”
E R D I N G , 1 5 – 1 7 S E P T E M B E R 2 0 1 5
The international conference “Innovations in Food Packaging, Shelf-Life, and Food Safety” was
held on 15–17 September 2015 in Erding Town Hall and offered a unique platform to industry
and R&D organizations. The conference was organized by Elsevier in collaboration with the
Fraunhofer IVV and partners.
* German Future Prize 2014 –
awarded for development of
plant food ingredients from
lupins and their contribution
to a healthy diet.
36 | F raunhofe r IVV
Z LV PA C K A G I N G S Y M P O S I U M
K E M P T E N , 1 7 – 1 8 S E P T E M B E R 2 0 1 5
A talk was given by Ralph Jänchen, leader of the Sealing Processes group at the Fraunhofer IVV
Dresden, on the subject of laser transmission sealing of thermoplastic films at the ZLV packag-
ing symposium at Kempten University of Applied Sciences. There was also an accompanying
exhibit.The closing talk of this symposium was given by PD Dr. Peter Eisner of the Fraunhofer IVV,
winner of the German Future Prize 2014, on lupins as a new raw material for foods.
F R E I S I N G E R TA G E S E M I N A R 2 0 1 5 “ C O M P L I A N C E O F F O O D
PA C K A G I N G ”
F R E I S I N G , 3 0 S E P T E M B E R – 1 O C T O B E R 2 0 1 5
The Fraunhofer IVV presentations focused on “Non-Intentionally Added Substances (NIASs)”.
Other topics dealt with three IVLV projects namely “EU harmonization”, “Mineral oil analysis”,
and “Polyolefin-oligomer content of sealing layers” and also the joint industrial research project
“Coatings on the inside of tins”. The event was held at the Fraunhofer IVV in Freising in collab-
oration with the Industrievereinigung für Lebensmitteltechnologie und Verpackung e. V. (IVLV).
S E M I N A R “ I N T E L L I G E N T C O AT I N G S F O R E X T E R N A L
A P P L I C AT I O N S ”
D R E S D E N , 5 O C T O B E R 2 0 1 5
The Fraunhofer Institute for Organic Electronics, Electron Beam and Plasma Technology FEP
in Dresden hosted a seminar entitled “Intelligent Coatings for External Applications” on
5 October 2015. The Fraunhofer Institute for Silicate Research ISC and the Fraunhofer IVV
also participated in this seminar at which intelligent solutions were presented for weathering-
stable films for external applications.
H I G H L I G H T S
37
A N N U A L C O N F E R E N C E “ T R E N D S I N V E G A N F O O D S – S TAT E O F
R E S E A R C H ”
F R E I S I N G , 2 7 – 2 8 O C T O B E R 2 0 1 5
As ever more people are taking the decision to eat less meat, the Fraunhofer IVV devoted its
annual conference in Freising to “Trends in Vegan Foods – State of Research”. Presentations
about the practical experiences of companies and the retail sector were given. New processes
for manufacturing tasty foods contaning plant proteins were presented as were meat substi-
tutes, protein-containing soft drinks, and vegetable products replacing milk. A marketing
concept for vegan products was proposed.
S Y M P O S I U M “ R E C E N T A D VA N C E S I N S U R F A C E S T E R I L I Z AT I O N
A N D D I S I N F E C T I O N ”
F R E I S I N G , 1 9 – 2 0 N O V E M B E R 2 0 1 5
Experts from industry and R&D organizations attended this English language symposium to
learn about the surface sterilization of foods and packaging materials using new UV sources,
gas plasma, electron beams, and photodynamic technology. Other topics that were discussed
were hygiene improvement via antimicrobial surfaces and packaging materials, hygienic design,
and guidelines and validation methods. The symposium was organized in collaboration with the
Industrievereinigung für Lebensmitteltechnologie und Verpackung e. V. (IVLV) and was directed
at machinery manufacturers, filling companies, packaging manufacturers, and end-users in the
food and pharmaceutical industries.
F R E I S I N G E R TA G E S E M I N A R “ Q U A L I T Y S TA B I L I T Y O F PA C K A G E D
F O O D S F O R T O M O R R O W ’ S M A R K E T ”
F R E I S I N G , 2 4 – 2 5 N O V E M B E R 2 0 1 5
In collaboration with the Industrievereinigung für Lebensmitteltechnologie und Ver-
packung e. V. (IVLV) the Fraunhofer IVV highlighted future trends and associated issues at
this symposium. Topics covered included trends in the food industry, new food concepts,
logistics, Food Industry 4.0, and packaging functionality.
“Chocolate Technology”
work group meeting on
29–30 June 2016.
38 | F raunhofe r IVV
EVENTS 2016
P R A C T I C A L S E M I N A R “ C O M P L I A N C E I S S U E S ”
F R E I S I N G , 2 7 J A N U A R Y 2 0 1 6
Besides the ever increasing technical demands on food packaging, the associated legal require-
ments are becoming ever more important. This seminar took place at the Fraunhofer IVV, in
collaboration with the Industrievereinigung für Lebensmitteltechnologie und Verpackung e. V.
(IVLV), and discussed how the individual players in the supply chain can work together to
improve the transparency and availability of information so that compliance matters can be
dealt with more efficiently, more rapidly, and at less expense.
PA C K A G I N G I N N O VAT I O N S 2 0 1 6
Z Ü R I C H , 6 – 7 A P R I L 2 0 1 6
The Fraunhofer IVV presented new developments in plastic packaging at the Packaging Inno-
vations 2016 fair in Zürich as part of “Science meets Industry”. Topics covered included cost
savings by optimizing multilayer structures, barrier layers made of proteins, moisture regulating
packaging systems, easy opening packaging, and migration analysis.
H A N O V E R T R A D E F A I R
H A N O V E R , 2 5 – 2 9 A P R I L 2 0 1 6
The Fraunhofer IVV presented its work for the “Mizellenkleber” (micelle protein adhesive)
project on the “Bioeconomy showcase” stand of the Federal Ministry of Education and
Research (BMBF). The stand presented the areas of activity of the bioeconomy to the public.
At the same time it offered the “Dialog platform – Bioeconomy” for representatives from
the worlds of politics, science, and research.
V V D W O R K S H O P “ PA C K A G I N G P R O C E S S E S : A N A LY S I S ,
S I M U L AT I O N , M E A S U R E M E N T T E C H N O L O G Y ”
D R E S D E N , 1 – 2 J U N E 2 0 1 6
This VVD workshop gave an insight into trends and innovations in packaging processes. The
event was organized by the Fraunhofer IVV Dresden together with the Industrievereinigung
für Lebensmitteltechnologie und Verpackung e. V. (IVLV). Speakers from industry and R&D
organizations focused on quality-driven 3D shaping of flexible packaging materials, innovative
measurement technology, more stable processes – downtime-free production, save seal – easy
peel. The workshop was held at the Fraunhofer IVV Dresden.
H I G H L I G H T S
Official opening of the
KLEVERTEC Competence
Center on 30 June 2016.
From left to right:
J. Wunderlich (Operational
Manager of the Competence
Center), Prof. Dr.-Ing.
R. Schreiber (responsible for
setting up the Competence
Center, Scientific Manager),
M. Schrägle (member of the
Innovation Committee of
IHK Schwaben, member of
the KLEVERTEC committee,
Head of Development at
Huhtamaki Flexible Pack-
aging Germany GmbH & Co.
KG), Dr. T. Westermair (Direc-
tor of MUVA and member of
the KLEVERTEC committee),
L. Zapf (Director of ZLV, in-
dustrial spokesperson, and
member of the KLEVERTEC
committee), and M. Raffler
(Deputy Editor at Allgäuer
Zeitungsverlag GmbH).
39
A R T I S A N W O R K S H O P “ H E A LT H Y B A K E D P R O D U C T S ”
F R E I S I N G , 1 4 J U N E 2 0 1 6
In collaboration with the enable-cluster, the Fraunhofer IVV invited bakers in the region to a
workshop entitled “Healthy Baked Products”. The enable-cluster is a joint initiative of leading
research organizations in various technical disciplines aimed at finding new ways to promote
healthier eating. The workshop focused on dietary fiber enhancement of baked products, salt
reduction, and egg substitutes for vegan products. This cluster is funded by the Federal Ministry
of Education and Research (BMBF).
“ C H O C O L AT E T E C H N O L O G Y ” W O R K G R O U P M E E T I N G
F R E I S I N G , 2 9 – 3 0 J U N E 2 0 1 6
This event was jointly organized with the Industrievereinigung für Lebensmitteltechnologie
und Verpackung e. V. (IVLV). The program covered various raw materials (hazelnuts, lecithins,
and cocoa) as well as bloom, fat migration, and crystallization. The event was held at the
Fraunhofer IVV.
O P E N I N G O F T H E K L E V E R T E C C O M P E T E N C E C E N T E R
K E M P T E N , 3 0 J U N E 2 0 1 6
The official opening of the new KLEVERTEC Competence Center in Kempten took place on
30 June 2016. Dr. Ludwig Spaenle (Bavarian Minister for Education and Culture, Science and
the Arts) and Franz Josef Pschierer (State Secretary at the Bavarian Ministry of Economic Affairs
and Media, Energy and Technology) performed the official opening in the presence of
150 guests from the worlds of politics, science, and industry. The KLEVERTEC Competence
Center for Applied Research in Food and Packaging Technology is being funded by the Free
State of Bavaria and is a joint initiative of the Fraunhofer IVV and Kempten University of
Applied Sciences.
Z LV PA C K A G I N G S Y M P O S I U M
K E M P T E N , 1 5 – 1 6 S E P T E M B E R 2 0 1 6
Kempten University of Applied Sciences was the venue of the ZLV packaging symposium 2016.
The Fraunhofer IVV presented an exhibit and Prof. Dr. Kajetan Müller of the Fraunhofer IVV
gave a presentation on the potential uses and limitations of active packaging.
Official opening of the
KLEVERTEC Competence
Center on 30 June 2016
(from left to right):
F. J. Pschierer (Bavarian
Minister for Education and
Culture, Science and the
Arts), J. Wunderlich (Fraun-
hofer IVV), L. Zapf (Center
for Food and Packaging
Technology), Prof. Dr. R. F.
Schmidt (Rector of Kempten
University of Applied Scien-
ces), and Dr. T. Westermair
(Bavarian Milk & Dairy Cen-
ter, Kempten). C. Schmidt of
the Fraunhofer IVV (on the
right) demonstrates how
bread rolls can be hygienic-
ally packed.
40 | F raunhofe r IVV
F A C H PA C K 2 0 1 6
N U R E M B E R G , 2 7 – 2 9 S E P T E M B E R 2 0 1 6
The Fraunhofer IVV Dresden showcased its Packaging and Processing Machinery business fields
on the stand of the Packnet® Dresden network at FachPack 2016. Innovations in packaging
processes were presented.
F R E I S I N G E R TA G E S E M I N A R 2 0 1 6 “ C O M P L I A N C E O F F O O D
PA C K A G I N G ”
F R E I S I N G , 2 8 – 2 9 S E P T E M B E R 2 0 1 6
The Fraunhofer IVV presented current developments in evaluating and testing the compliance
of packaging with food legislation. The participants were given an overview of legal require-
ments and advice about practical implementation. The event was held at the Fraunhofer IVV
in Freising in collaboration with the Industrievereinigung für Lebensmitteltechnologie und
Verpackung e. V. (IVLV).
W E I H E N S T E P H A N D A I R Y I N D U S T R Y A U T U M N M E E T I N G
F R E I S I N G - W E I H E N S T E P H A N , 6 – 7 O C T O B E R 2 0 1 6
This event was held at the Technische Universität München in Freising-Weihenstephan. The
Fraunhofer IVV presented lupin protein products that were developed in collaboration with the
spin-off company Prolupin GmbH. The products are marketed under the “Made with Luve”
name and include a lupin drink, lupin spread, and a lupin dessert. The meeting delegates were
given the opportunity to taste these products. There was also a vegan chocolate that is not yet
available to buy.
H I G H L I G H T S
41
K 2 0 1 6
D Ü S S E L D O R F, 1 9 – 2 6 O C T O B E R 2 0 1 6
The Fraunhofer IVV Dresden was represented at K 2016, the leading trade fair for the plastics
and rubber industries, along with watttron GmbH, a start-up company of TU Dresden and the
Fraunhofer IVV. The pathway from innovative idea to market-ready product was presented for
the example of flexible plastic packaging. The novel cera2heat® heating system of watttron GmbH
had its world premiere. The Fraunhofer IVV was also represented on the Fraunhofer communal
stand as a member of the Fraunhofer Alliance for Polymer Surfaces POLO.
V V D U S E R F O R U M “ A N A LY S I S O F P R O C E S S I N G A N D F I L L I N G
P L A N T S I N T H E F O O D I N D U S T R Y: O B J E C T I V E S – E X E C U T I O N –
B E N E F I T S ”
K E M P T E N , 2 4 N O V E M B E R 2 0 1 6
Users and manufacturers of processing and filling plants learned about the parameters for
determining machine performance in accordance with DIN 8743, the boundary conditions for
acceptance and start up, and the benefits of efficiency analyses and microbiological validation
of their plants. There was then the opportunity to visit the new KLEVERTEC Competence
Center for Applied Research in Food and Packaging Technology in Kempten, a joint initiative
of the Fraunhofer IVV and Kempten University of Applied Sciences. The forum venue was the
BigBox Hotel in Kempten.
1 Discussion at the Freisinger
Tage seminar “Quality Stabil-
ity of Packaged Foods for
Tomorrow’s Market” held
on 24–25 November 2015.
2 L. Gruber giving a presen-
tation at the Freisinger Tage
seminar “Compliance of
Food Packaging” held on
28–29 September 2016.
1 2
42 | F raunhofe r IVV
H I G H L I G H T S
Helene Maria Loos
Biobehavioral and aroma analysis
of breast milk odor
Friedrich-Alexander-Universität
Erlangen-Nürnberg,
Faculty of Natural Sciences
Gabriele Doer
Improved oil processing and protein
extraction for better valorization of
Jatropha curcas L. nuts
Technische Universität Berlin,
Faculty III – Process Science and
Engineering
Olesya Zillich
Manufacture and evaluation of
cosmetic emulsions containing plant
polyphenols. Studies on the release,
stability, and effectiveness
University of Hamburg,
Faculty of Mathematics, Informatics,
and Natural Sciences
Oxana Tyapkova
Characterization of the crystallization
of erythritol and texture-flavor release –
interactions in sugar-free solutions and
food model systems
Friedrich-Alexander-Universität
Erlangen-Nürnberg,
Faculty of Natural Sciences
DOCTORAL THESES
2015
43
2016
Pia Meinlschmidt
Nonthermal processing technologies for
the mitigation of soy protein isolates
immunoreactivity − with focus on their
sensory and physicochemical properties
Technische Universität München (TUM),
TUM School of Life Sciences,
Department of Packaging Technology
Doris Gibis
Iron-based oxygen scavenger systems for
packing products on refrigerated shelves
Technische Universität München (TUM),
TUM School of Life Sciences,
Department of Food Packaging
Technology
Caroline Fritsch
Interaction of lupin and sunflower
secondary plant metabolites with lactic
acid- and bifidobacteria
Technische Universität München (TUM),
TUM School of Life Sciences,
Department of Technical Microbiology
Michael Stephany
Influence of endogenous enzyme
activities on odour-active compound
formation in sweet lupin (Lupinus
angustifolius L.)
University of Hohenheim,
Institute of Food Science and
Biotechnology
44 | F raunhofe r IVV
FRAUNHOFER NETWORKSAND ALLIANCES
Fraunhofer Food Chain Management Alliance (FCM)
Food chain management considers the food manufacturing chain as an integral process – from
cultivation of the raw materials via processing and retail right through to the consumer. The
Fraunhofer Food Chain Management Alliance brings together the expertise of 10 Fraunhofer
Institutes in order to monitor food manufacture along the whole processing chain and so
guarantee the quality of foods.
Fraunhofer Polymer Surfaces Alliance (POLO)
The Fraunhofer Polymer Surfaces Alliance (POLO) combines the know-how of seven Fraunhofer
Institutes. Optimal utilization of synergies allows innovative concepts to be developed for the
functionalization of polymer surfaces. One main area of research is the development, manufac-
ture and characterization of flexible ultra-barrier laminates.
Fraunhofer Nanotechnology Alliance (NANO)
In this alliance the activities of 20 Fraunhofer Institutes focus on the following key areas:
Multifunctional layers for the automotive applications, the design of special nanoparticles for
biotechnology and medicine as well as the use of carbon nanotubes for actuator applications.
In the packaging sector, polymer films for nanoscale structures (particles and layers) are being
developed.
COMBINED EXPERTISE
Close col laborat ion in networks and al l iances is a way of br inging together the expert ise of the Fraunhofer
Inst i tutes. The latest sc ient if ic f indings in different areas are ut i l ized in jo int project and development
work. The Fraunhofer Inst i tute for Process Engineer ing and Packaging IVV is a member of the fol lowing
networks and al l iances of the Fraunhofer-Gesel lschaft .
45
Fraunhofer Group for Life Sciences (VLS)
The Fraunhofer Group for Life Sciences brings together the biological, biomedical, pharma-
cological, toxicological and food technology expertise of six institutes in the Fraunhofer-
Gesellschaft. Being the largest independent research organization in Europe, the Fraunhofer
Institutes develop market-oriented solutions to meet the specific requirements of customers.
A solid basis for this is our own preliminary research which investigates fundamental principles
and which is often carried out in collaboration with universities and technical colleges.
Fraunhofer Sustainability Network
The aim of the Fraunhofer Sustainability Network is to focus R&D work and the commerciali-
zation of the results more strongly on the principle of “sustainability” and to highlight the wide
range of sustainable development work taking place within the Fraunhofer-Gesellschaft.
www.ivv.fraunhofer.de/networks
46 | F raunhofe r IVV
BOARD OF TRUSTEES
M E M B E R S O F T H E B O A R D O F T R U S T E E S
Chairman
Prof. Dr. Hans-Ulrich Endreß
Herbstreith & Fox KG
Neuenbürg, D
Deputy Chairman
Prof. Dr. Rainer Brandt
University of Applied Sciences and Arts
Hanover, D
Dr. Herbert Bader
Wackersdorf, D
MRin Dr. Annerose Beck
The Saxon State Ministry for Science and the Arts (SMWK)
Dresden, D
Walter Brinkmann
European Affairs Consultant
Munich, D
Prof. Dr. rer. nat. habil. Dr. h.c. Reinhold Carle
University of Hohenheim
Stuttgart, D
Dipl.-Ing. Richard Clemens
Mechanical Engineering Industry Association (VDMA)
Frankfurt am Main, D
Prof. Dr. Michael Eßlinger
Freiberger Brauhaus GmbH
Freiberg, D
Dr. Claus Günther
Dr. Oetker Nahrungsmittel KG
Bielefeld, D
Dr. Gerhard Krammer
Symrise AG
Holzminden, D
Hans Georg Maier
Edeka Handelsgesellschaft Südbayern mbH
Gaimersheim, D
Prof. Dr. Reinhard Matissek
Food Chemistry Institute of the Association of
German Confectionary Industries
Cologne, D
The Board of Trustees comprises representat ives from the worlds of sc ience, industry and publ ic off ice.
The trustees are appointed by the Execut ive Board of the Fraunhofer-Gesel lschaft . The Board of Trustees
advise the inst i tute management and committees of the Fraunhofer-Gesel lschaft on important matters
and foster l inks to part ies interested in the R&D work of the inst i tute.
47
Dr. Herbert Nagorski
NTEC – Ressourcen- und Prozessoptimierung
Kempen, D
Dr. Michael Nix-Lütke
IMCD Deutschland GmbH & Co. KG
Cologne, D
Dr. Georg Ried
Bayern Kapital GmbH
Landshut, D
Prof. Dr. Karin Schwarz
Christian-Albrechts-Universität zu Kiel
(Kiel University)
Kiel, D
Dr. Ernst Simon
TÖPFER KULMBACH GmbH
Kulmbach, D
Dr. Tobias Voigt
Industrievereinigung für Lebensmitteltechnologie
und Verpackung e. V. (IVLV)
(Industry Association for Food Technology and Packaging)
Freising, D
MR Dr. Stefan Wimbauer
Bavarian Ministry of Economic Affairs and Media,
Energy and Technology
Munich, D
P E R M A N E N T G U E S T S O F T H E B O A R D
O F T R U S T E E S
Dr. Ralf Fellenberg
VDI Technologiezentrum GmbH
Düsseldorf, D
Prof. Dr. Albrecht E. Ostermann
(Honorary guest)
Scientific Advisory Services
Erkelenz, D
Status as of February 2017
Attendees at the Board
of Trustees meeting
on 11 May 2017 at the
Fraunhofer IVV.
48 | F raunhofe r IVV
THE FRAUNHOFER-GESELLSCHAFT
Research of practical utility lies at the heart of all activities pursued by the Fraunhofer-Gesell-
schaft. Founded in 1949, the research organization undertakes applied research that drives
economic development and serves the wider benefit of society. Its services are solicited by
customers and contractual partners in industry, the service sector and public administration.
At present, the Fraunhofer-Gesellschaft maintains 69 institutes and research units. The majority
of the 24,500 staff are qualified scientists and engineers, who work with an annual research
budget of 2.1 billion euros. Of this sum, 1.9 billion euros is generated through contract
research. More than 70 percent of the Fraunhofer-Gesellschaft’s contract research revenue
is derived from contracts with industry and from publicly financed research projects. Almost
30 percent is contributed by the German federal and state governments in the form of base
funding, enabling the institutes to work ahead on solutions to problems that will not become
acutely relevant to industry and society until five or ten years from now.
International collaborations with excellent research partners and innovative companies around
the world ensure direct access to regions of the greatest importance to present and future
scientific progress and economic development.
With its clearly defined mission of application-oriented research and its focus on key tech-
nologies of relevance to the future, the Fraunhofer-Gesellschaft plays a prominent role in the
German and European innovation process. Applied research has a knock-on effect that extends
beyond the direct benefits perceived by the customer: Through their research and development
work, the Fraunhofer Institutes help to reinforce the competitive strength of the economy in
their local region, and throughout Germany and Europe. They do so by promoting innovation,
strengthening the technological base, improving the acceptance of new technologies, and
helping to train the urgently needed future generation of scientists and engineers.
As an employer, the Fraunhofer-Gesellschaft offers its staff the opportunity to develop the
professional and personal skills that will allow them to take up positions of responsibility
within their institute, at universities, in industry and in society. Students who choose to work
on projects at the Fraunhofer Institutes have excellent prospects of starting and developing a
career in industry by virtue of the practical training and experience they have acquired.
The Fraunhofer-Gesellschaft is a recognized non-profit organization that takes its name
from Joseph von Fraunhofer (1787–1826), the illustrious Munich researcher, inventor and
entrepreneur.
Figures are for January 2017. www.fraunhofer.de
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