Arbeitsgruppe Fermentierte und FunktionelleGetrnke FFG
Workgroup Fermented and Functional Beverages
The workgroup FFG comprises the field of research on fermented and functional beverages and services in product development. The emphasis is placed on
innovative products and ingredients. The team is experienced in product developments (liquid and instant). This comprises the investigation on ingredients,
stability tests, formulations, technology, analyses, the production of a small batch and the transfer to industrial production with partner companies. Another
specialty is the investigation on traditional fermented beverages and the transfer into industrial scale.
Industrial Partners: Beckers Bester, Stute, Brauerei Liebhart, VDF and othersTotal Budget: 437.000 Duration: 1.7.2012 - 31.3.2013
Project FOFIND Development and human validation of new healthier food products using low-cost functional ingredients
Funder Seventh Framework Programme European Commission
Total Budget: 2.001.000 EU financed: 1.657.289 ILT: 217.000
Duration: 1.4.2013 30.6.2015
http://www.fofind-project.com/ FOFIND will develop new affordable daily consumed functionalfood (biscuits, breads and juices) and nutritional supplements,using innovative low cost functional ingredients derived frommilk and potato fibre. These new products will be directed tothe general population with specific nutritional needs thatcontrol the symptoms of hypertension, hypercholesterol,osteoporosis, anemia, and digestive problems. The mainresults of FOFIND will be among others (1) Functionalingredients derived from milk by-products incorporated inbeverages with demonstrated activity (Lowpept plusphytosterols, CPPs plus calcium, iron and selenium salts,);FOFIND project will support SMEs breaking through thesebarriers, by means of the development of new added-valuefunctional food and nutritional supplements to beimplemented in a short term, which will allow SMEs toincrease their competitiveness and will lead them to achievenew market niches and new consumer profiles. FOFIND willdevelop new functional ingredients and food aimed to improvethe most prevalent nutritional needs in EU, providing addedvalue to the final products and, ultimately, increasing thereturn of investment of food producer SMEs.
Marco Steffens, M.Sc. LTA/MTA Carolin Mengedoth. Prof. Dr.-Ing. Jan Schneider Brmst. Christian Schulze Prof. Dr. Jrgen Zapp Dipl.-Ing. Margret Cegelski .
Project Wasserkefir / sugary kefirEntwicklung von Starterkulturen und Verfahren fr die Herstellung funktionaler Getrnke auf Wasserkefirbasis / Development of starter cultures and processes for theproduction of functional beverages based on sugary kefir Funder
SME / Leader
Contactica(Project management support)
Spin-off Institute Lund University
Exemplary Customer ProjectsKemez
Investigation on the industrialscale production of traditional fermented milk from horses, donkeys and camels
Functional ingredients Incorporation of functional ingredients e. g. against Hangover, against breath odour (fig. Papatrk), Energy, etc.Example: inc. of chlorophyllin in a soft drink
Influence of pH value, ions and emulgators on the solubility and stability of Copper-Chlorophyllin
Glas fermenter with sugary kefir
Kefir Ethanol concentration dependency on fermentation time
and temperaure (exemplary 2000 mL scale)
Sugary Kefir (water kefir) is a beverage fermented with nature born kefir granula consisting of a large range of microorganism. In the project flora is characterized and importent biochemical and physiolocalinteractions among the organism are investigated (TUM). The part in Lemgo deals with the development of an industrial scale process and the control of the process in order to obtain defined sensory and analytical properties in the product.
Iron enrichmentApplication of novel iron compounds in beverages
Salt Substitution Salt substitution in vegetable Juices and Soups
Instant Teas Sugar replacement in functional instant teas
Customised Instant Sport Drinks Development of calculation tools for theformulation of sportsman customised instant drinks
Osmolality Stability Development of calculation tools for theformulation of sportsman customised instant drinks
Instable and stable horse milk caseins
Mixing and Carbonisation equomment