FoodLink: innovative raw materials under investigation

Exemplary cooperation between HANDL TYROL, Recheis, and MCI as the first food project of this kind in Tyrol: sustainable collaboration and knowledge transfer generate significant competitive advantage

More conscious nutritional practice, natural raw materials, regional sourcing, and responsible use of resources are at present significant food trends and determine product development in high-quality food production. These are issues that have also been focused on by HANDL TYROL and Recheis, two of the most successful Austrian food producers. Both see the quality of their products in holistic terms and endeavor to provide their customers with innovative products, combining enjoyable food and up-to-date nutrition.

The MCI Agro and Food Technology research area with focus on product development and processing in the food industry has provided ideal preconditions for a cooperative project between MCI, HANDL TYROL, and Recheis.

One of the foci of the project was, for example, on the analysis and processing of healthy plant raw materials. A particularly valuable tool is provided by instrumental texture analysis, which facilitates the consideration of difficult-to-quantify parameters such as mouthfeel of specific food products.

The project partners are enthusiastic about the cooperation. Karl Christian Handl of HANDL TYROL sees great potential in this mutually fruitful collaboration: “As the producer of new and traditional sausage and meat specialties, we export more than 50 percent of our produce. In order to be able to continue growing in future and to meet consumer expectations we rely on innovation for success.“ In this project, emphasis is placed on the development of specific food innovations such as more food-conscious meat snacks. Martin Terzer of Recheis adds: “As we compete on an international level, we can only succeed by providing intelligent products of high quality. This initiative shows how synergetic cooperation and networking can create the basis for increased added value.” With a market share of more than 30 percent Recheis is brand leader in pasta products.

Head of the MCI Agro and Food Technology Research Field, Katrin Bach is delighted with the successful cooperation and points to the particular strengths of MCI: “As Entrepreneurial School^® we can complement the cooperation with our scientific and problem-oriented expertise. The project has already resulted in exciting ideas and promising project conceptions, which we will put in practice with our partners HANDL TYROL and Recheis as a next step.”

Further information:
Research, development, and innovation at MCI

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Mag. (FH) Ulrike Fuchs
Marketing & Communication
+43 512 2070-1527
ulrike.fuchs@mci.edu