Leyla Dahl

Forsknings- och utvecklingsingenjör

Tel
+46 10 516 62 83
Email
leyla.dahl@ri.se
Location
Göteborg
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Project

Brewer's spent grain as food ingredient

Brewers’ spent grain (BSG) is a by-product that is formed in significant quantities during beer production. Currently, BSG is mainly used for animal feed and production of biogas. However, the high nutritional value of BSG means t…
Project

Sub-projects within the FINEST Centre

The FINEST platform is based on the Formas-funded FINEST Centre (2020-2024). The sub-projects that were part of the creation of the centre will continue in 2025 and end at the end of May 2026.
Project

Plant-based protein isolates with low sodium content for healthy food

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 le…
Project

Rapeseed press cake for tasty and healthy foods.

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…
Project

Mechanisms for fibre formation in extruded 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 consu…
Project

Utilization of a sidestream as a substrate to produce fungal protein

The production of fungal proteins by fermentation is a highly resource-efficient process that consumes a fraction of the land, water and energy required to produce the equivalent amount of animal or plant-based protein. This proje…
Project

Like:meat

The interest in plant-based meat-like products, so-called meat analogues, is large and growing. In this project, RISE, together with Lantmännen and Orkla, aimed to develop useful and attractive meat analogues based on Swedish raw …
Expertise

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 applicatio…
Expertise

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.
Expertise

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 …
Test & demo

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.