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Biologische Transformation pp 39–65Cite as

Innovative Nahrungsmittel

Neue Aufbereitungsverfahren für pflanzliche Rohstoffe führen zu gesunden Alternativen zu herkömmlichen Lebensmitteln und Proteinquellen

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Zusammenfassung

Der bis Mitte des Jahrhunderts erwartete Anstieg der Weltbevölkerung auf über 9,5 Milliarden Menschen und der zunehmende Verzehr tierischer Lebensmittel sind eine der größten globalen Herausforderung zur Sicherung der Versorgung der Menschheit. Die Nutzung neuer pflanzlicher Proteinzutaten anstelle von tierischen Eiweißpräparaten kann ein wichtiger Teil der Lösung sein, da die Produktion tierischer Eiweiße rund fünfmal so viel Fläche benötigt wie die Gewinnung von Pflanzenproteinen. Der folgende Beitrag gibt einen Überblick über den Stand der Technik der Gewinnung, Verarbeitung und Applikation pflanzlicher Proteine in der europäischen Lebensmittelindustrie. Dabei werden neben den Chancen und Vorteilen auch bisherige Schwächen pflanzlicher Proteine vorgestellt und Strategien zur Optimierung aufgezeigt. Weiterhin wird über aktuelle Ergebnisse eines Projekts der Fraunhofer-Zukunftsstiftung berichtet, in dessen Rahmen neue Verfahren zur Reduktion des allergenen Potenzials pflanzlicher Proteine entwickelt wurden. Technische Ansätze zur Optimierung von Geschmack, Textur und Mundgefühl pflanzlicher Lebensmittel und Beispiele zur erfolgreichen Umsetzung der Forschungsergebnisse durch Fraunhofer-Ausgründungen schließen den Beitrag ab.

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Authors and Affiliations

  1. Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV, Freising, Deutschland

    Peter Eisner, Ute Weisz, Raffael Osen & Stephanie Mittermaier

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  1. Peter Eisner
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  2. Ute Weisz
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  3. Raffael Osen
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  4. Stephanie Mittermaier
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  1. Zentrale der Fraunhofer-Gesellschaft, München, Deutschland

    Reimund Neugebauer

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Eisner, P., Weisz, U., Osen, R., Mittermaier, S. (2019). Innovative Nahrungsmittel. In: Neugebauer, R. (eds) Biologische Transformation. Springer Vieweg, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-58243-5_4

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