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2012 archive

GREIFEN-FLEISCH INNOVATIONS AT THE IGW

Greifen-Fleisch GmbH presented its new low-fat products at this year’s International Green Week in Berlin. The secret to the innovative leberwurst, Wiener würstchen and Lyoner sausages is the use of 40% vegetable protein in place of animal fat. Visitors to the stand were particularly enthusiastic about the leberwurst - interest far exceeded expectations. The vegetable proteins used are extracted from the blue lupin that is widespread here in Mecklenburg-Vorpommern, growing in poor soil.
The new products, developed in partnership with the Fraunhofer Institute in Freisingen, ought to be launched by the end of this year. They are targeted in particular at consumers seeking a healthier and lower-cholesterol diet.

We shared our stand at the exhibition in Berlin with ProLupin (whose lupin ice cream is already available in the shops), the Bäckerei Junge bakery, Schwaaner Fischwaren fish shops and the Möwe Teigwaren pasta producer from Waren.
All these businesses are also part of our research association.

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