IFFA 2025: Fraunhofer IVV leverages extrusion to make protein-rich meat alternatives from legumes
16 May 2025 | Fraunhofer IVV
Melanie Marx, group leader Food Ingredients at Fraunhofer IVV, talks to us about the institute’s extrusion technology, which transforms legumes into meat alternatives with authentic texture. Fraunhofer IVV’s extraction methods yield higher-quality plant-based proteins in shorter processing times and lower environmental impact. She also addresses how food tech can help the adoption of upcycled ingredients.
