Nutrition

Trends and strategies straight from the source. The DLG regularly provides information on the latest topics and developments in areas such as quality management and food quality. In the series experts address current issues and provide comprehensive information and support.

Application of pulsed electric fields (PEF) in the food industry

The application of pulsed electric fields (PEF) can be used as an innovative technology in various areas of the food industry and bioprocess engineering. The aim is to influence the cell structure of plants or microorganisms.

Vertical Farming: Possible differences between raw materials from indoor and outdoor cultivation

Vertical Farming: Indoor and outdoor cultivation

This expert knowledge is dedicated to the new cultivation method Vertical Farming. The focus here is on Vertical Farming in Europe and the comparison between conventional cultivation and Vertical Farming.

Spirulina as Food

Spirulina – Consumer-oriented product development
to promote sustainable nutrition

Data Analytics

This Expert report explains, how Data Analytics can support management decisions in times of crisis.

Online trade with food and beverages – Success factors for greater quality and safety

This Expert report is to describe the critical success factors about online trading of food, beverages and their ingredients. It is intended to give specialists and management staff from the food and beverage industry in general as well as from medium-sized businesses in particular a “guide” with practical suggestions for building up their own digital distribution channels and inspiration for improving existing online shops.

Blockchain in the Food Supply Chain

This expert report explains the blockchain technology, or distributed ledger technology (DLT).

Focus on mycotoxins

Mycotoxins (toxic substances produced by fungi) are a significant hygiene problem in both foods and feeds worldwide. These are secondary metabolic products formed by mould fungi that have a toxic effect in various ways already in very low doses in vertibrates and humans.

Steviol Glycosides

Since the end of 2011 steviol glycosides have been authorised and can thus be used as highly intensive sweeteners in the EU. Already in the run-up to the authorisation, the sweetener, frequently called “Stevia”, attracted a great deal of attention in the media. This article aims to provide an overview of the properties and possible uses of this relatively new sweetener of natural origin