The development of technological innovations and a responsible handling of existing resources can promote the preservation of the health of the people and the planet alike. It is this belief on which the work of our institute is based.

The food industry has been experiencing a remarkable development in recent years. The DIL has continuously addressed the changing requirements. Existing technological competencies were broadened and all-new research foci were established. The DIL’s work in research and development creates technological innovations. In practice, these allow the user to economically produce competitive, high-quality products.

Global socio-economic developments bring new challenges. Whereas, in emerging countries, population sizes tend to rise rapidly, western industrialized nations, where populations face a downward trend, find themselves confronted with different problems. Already, 50 % of all male Europeans are considered obese. This is especially problematic since, in these countries, obesity is the second most common cause of preventable deaths. Supplying an increasingly aged society with healthy foodstuffs which suit the consumers’ needs also presents new challenges.

The development of new concepts for products and procedures are required, concepts which take nutritional physiology into account, are oriented towards the consumers’ habits and increase the availability of healthy foodstuffs.