Arbeitsgruppe Fermentierte und FunktionelleGetränke 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.

Team

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

Consortia Partners

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. Jürgen Zapp Dipl.-Ing. Margret Cegelski .

Project Wasserkefir / sugary kefir„Entwicklung von Starterkulturen und Verfahren für die Herstellung funktionaler Getränke auf Wasserkefirbasis “ / „Development of starter cultures and processes for theproduction of functional beverages based on sugary kefir“ Funder

SME / Leader

University Vigo

SME Biscuits

Contactica(Project management support)

Spin-off Institute Lund University

Beverage Techology

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. Papatürk), 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

Partners

Glas fermenter with sugary kefir

TageZeit

01

23

45

67

89

%vol

Alk

oh

olg

eh

alt

0.5

1.0

1.5

2.0

2.5

3.0

3.5

4.0

4.5

5.0

5.5

° C

Tempera

tur

46

810

1214

1618

20

%vol

Alk

oh

olg

eh

alt

0.0

0.5

1.0

1.5

2.0

2.5

3.0

3.5

4.0

4.5

5.5

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 enrichment„Application 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