Quakenbrueck, Germany
DIL Deutsches Institut fuer Lebensmitteltechnik
DIL/Bühler Technology Center 'Proteins of the Future' (since 1983, expanded 2021) — pilot extrusion (low- and high-moisture meat analogs), HPP, fermentation, freeze drying, packaging, sensory; contract research and contract manufacturing.
DIL Deutsches Institut für Lebensmitteltechnik e.V. is a non-profit, extra-university research institute based in Quakenbrück that combines applied research, contract manufacturing, and consulting services. The institute operates IFS-certified and organic-certified production facilities with multiple extruder sizes ranging from pilot to industrial scale, serving customers from concept development through commercial production. Its contract manufacturing division (Lohnproduktion) handles food extrusion, disperse systems production, and petfood manufacturing, while supporting clients with textured vegetable protein (TVP), plant-based meat analogues, snacks, breakfast cereals, and animal feed products. The facility includes supporting equipment such as mixers, bag feeding systems, multi-purpose cutting units, fluid-bed and freeze dryers, and cryogenic freezing capability. Beyond production, the institute conducts contract research in biotechnology, product innovation, petfood technology, automation, and sustainability assessment. It holds an official manufacturing license for commercial trade goods and operates under both IFS and organic certification standards, enabling accelerated product scaling particularly suited to startups and small enterprises.
Capabilities
- Thermal
- Pasteurization
- Alt-protein
- Textured vegetable protein (TVP)
- Meat & seafood
- Plant-based meat analogues
Tags
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