HighTech enables the production of an additive-free healthy liverwurst

German news program ARD Tagesthemen reported on DIL innovation

Within the scope of the theme week “food is life” presented by the German television station ARD, the German Institute of Food Technologies (DIL) aroused interest with its maxim “less chemistry, more physics”. The news program ARD Tagesthemen reported in its Saturday broadcast on the wide-spread use of additives in the food industry, which is increasingly judged with great skepticism by the consumers, and the possibilities to produce food without additives.

The Tagesthemen report showed that it is possible to use advanced technologies in the production of traditional products such as liverwurst, for example, and to deliver benefits for consumers and industry alike. For the process developed by the DIL and presented in the telecast, the two cooking processes initially needed in the production of traditional liverwurst were replaced by two high pressure processes. The resulting product is a liverwurst that tastes good, is easy to spread and also maintains the vitamin content of the raw materials. Added to that, this liverwurst is safe, has a prolonged shelf life, is made without additives (in particular without nitrite) and can be produced in an energy-efficient manner.

Apart from the liverwurst, other food products can also benefit from the application of high pressure and other future-oriented technologies.

An additional report on the production of liverwurst using the high pressure process and on other DIL issues will probably be shown soon in the prime time television program of the German regional broadcaster NDR.

Your contact for new technologies and process development at DIL is

Prof. Dr.-Ing. Stefan Toepfl
Phone: +49 (0)54 31.183 - 140
E-Mail: s.toepfl@dil-ev.de

ARD theme week
Food and its production is the subject of this year’s ARD theme week on “food is life”. From 23 to 29 October, the issues nutrition and hunger are looked at from different angles and presented in numerous TV programs in the ARD and other regional public service broadcasters, in ARD radio programs as well as in partner programs including PHOENIX and ARTE. During this week, the ARD focuses on creating a sustainable public awareness for food and nutrition issues with the aim that the consumers will reconsider, discuss and possibly change their own way of living.