Quakenbrück (DIL). The German Institute of Food Technologies (DIL) in Quakenbrück was the organizer of a seminar on latest developments in meat and processed meat production which took place 1 October 2009. It was the starting event to a series of innovation seminars initiated by the Institute. Numerous participants provided positive feedback on the wealth of information offered; they also appreciated the practical relevance of the event.

The parking lot at the Institute in Quakenbrück was completely filled. 61 seminar participants came from all over Germany, some even arrived from the Netherlands, Belgium and Austria. Obviously, the DIL had hit the bull’s eye with the theme of this seminar. Due to the stiff competition on the market for meat and processed meat products and the strong power of discount stores, innovative new products are important for being successful in the food industry.

Ten lecturers from research and industry provided comprehensive information and introduced developments on various topics during this one-day seminar; for example on the use of natural ingredients to improve product quality, on meat and sausage products with added health value, but also on general aspects for recipes and formulations. Technological aspects for new products and processes were discussed as were alternative packaging ideas. Added to this, labeling issues for innovative products were also emphasized.

One highlight of the seminar was the tasting session. The DIL had developed meat and sausage products specifically for this seminar. Innovative processing methods such as high pressure technology were used for the production of these products. So, in this way it could be demonstrated how new technologies can open up new ways for food product design, cost savings and improved energy efficiency for the processes used in the food industry.

Dr. Achim Knoch was responsible for the seminar organization. He was very pleased with the positive feedback. Four of the ten lecturers were from the DIL. For the Institute, the consideration of the food industry’s requirements is very important. The Institute from Quakenbrück is active in the research and development of food. Its objective is to strengthen the competitiveness of companies from the food and nutrition field. For doing so, it can rely on many years of fundamental research, a well equipped technical center and comprehensive analytical procedures.

Both participants and lecturers were pleased with the course of the seminar. One participant emphasized the strong practical relevance: “We can implement the information directly into our business." The tasting of meat and sausage products quickened interest from the industry and already resulted in new cooperations.

Due to the large success, the seminar will be continued next year. Moreover, the DIL frequently organizes events on other themes in order to support the exchange of knowledge between science and industry. The subjects include microwave technology, simulation processes in the food industry, production of compounds feed, just to name a few. A panel discussion is scheduled for the beginning of next year to inform the public on developments in food processing as well.