Food /

Food Innovation pilot plant

Nationally unique facility through the combination of staff and food grade premises with equipment for manufacturing, product development including production and product analysis.

RISE's cutting-edge expertise in food technology, process technology and product development combined with the facility's process equipment and analysis and characterization resources creates a large-scale and multidisciplinary environment for both improving existing manufacturing and developing new products.

In addition to process technology, RISE has broad expertise in sensory and consumer science, aroma chemistry, structure and texture, nutrition and microbiology, which enables comprehensive support throughout product development.

Process Equipment

The facility is designed for both extraction of functional ingredients and prototype development of food products. It includes equipment that covers the entire chain – from raw material to finished ingredient or product. Functional components such as protein, starch, fiber, fat and antioxidants can be extracted via wet extraction and further processed, for example by spray drying into dry ingredients. In parallel, there are extensive opportunities to develop and test products within several food categories, such as baking, emulsions, meat and sausage products and extruded products, which enables integrated process and product development.

Food processing techniques

Extraction & separation

• Wet extraction of protein, starch, fiber and fat

• Separating systems such as decanter centrifuge for separation of particles from liquid fractions.

• Super critical CO2 extraction (for volatile components such fats for antioxidants)

Drying

• Spray drying

• Freezing drying

Wet and dry extrusion

• Double and single screw extruders

Dry mixing

· Blender

Homogenization

· Homogenisor

Baking equipment

· Proving cabinet

· Rotating oven

· Dough blender

· Rolling pin machine

Charkuterie manufacturing

· Bowl chopper

· Meat grinder

· Sausage manufacturing

Heat and separation techniques

· Specially designed microwave oven drying and heating with online control measurements

· PEF - Pulsed Electric Field

· Ultra sound equipment

Collaboration

The facility is used for commissioned research, contract testing and joint R&D projects. Both shorter tests and longer development projects are possible.

Contact us for further dialogue about how our expert team can help you go from idea to market-adapted solution.

The staff together with the premises, the equipment, and the analysis possibilities provide a unique, large-scale and multidisciplinary environment for the improvement of today's food production and the development of the food of the future.

Facts

Test & Demo name

Food Innovation Pilot plant

Established

1946

Category

Isolated testbeds (IT)

Industry

Health and Life Sciences, Food and agriculture

Area

Food

Address

Frans Perssons väg 6, Gothenburg

More information

Produktblad_Pilot plant_en.pdf (pdf, 887.5 KB)

Hanna E Svensson

Contact person

Hanna E Svensson

Projektledare

+46 10 516 66 44

Read more about Hanna E

Contact Hanna E

Leyla Dahl

Contact person

Leyla Dahl

Forsknings- och utvecklingsingenjör

+46 10 516 62 83

Read more about Leyla

Contact Leyla

Related

Extrusion

Extrusion is an established process technology in the food industry. Extrusion is used to produce many different food products available on the market; snacks, breakfast cereals, pasta and vegetarian meat substitutes, and is also used to produce feed.

Spray drying

Spray drying is a process that is used in the food industry to quickly and gently dry liquid products to a powder. Spray drying is used for example to create milk powder, protein isolates, starch and egg powder.

Food ingredients - prototype development

Food ingredient manufacturing with focus on how different processing conditions affect the properties of the ingredient. Characterization of the functionality of ingredients can contribute to understanding which product applications the ingredient could fit into and how the ingredient can change the properties of the final product.

Circular transition / Expertise

Valorization of Organic Materials

Within valorization of side streams and under-utilized products from the food and and agricultural industries, our competence involves a global approach with four sub-areas: pre-treatment, separation, characterization, and ingredient design for tailored product applications.

Fibre formation in meat analogues

The food chain contributes 25% of the total greenhouse gas emissions, with meat production alone contributing a staggering 14.5%. The consumption increases and it is alarming also from a health perspective, as excessive meat consumption has been linked to health problems, such as coronary heart disease and and certain cancers. We need alternatives.

Low sodium pea protein isolates

This project brings together novel process development and meal formulations to produce healthier, more sustainable, and palatable plant-based meals that fulfil the criteria for “nyckelhålet” and comply with EU low sodium claim level.

Rapeseed press cake for food

Rapeseed press cakes are an underutilized byproduct from the production of rapeseed oil that has the potential to become a healthy ingredient in food. The purpose of the project is to find efficient and sustainable ways to process rapeseed press cakes to enhance properties such as taste and nutritional value

Sustainable protein

Due to climate and health aspects there is an increasing interest to switch to a more sustainable production and consumption of proteins. RISE wants to contribute to this development, for example, by developing new products from sustainable protein. Come to us with your organization's idea or challenge, together we can produce tomorrow's food based on sustainable proteins.