Florian Wild

Florian is focusing on applied research and development of plant protein ingredients and their application in food for more than 15 years. Main applications are plant meat products with a similar fibrous structure and bite as known from various known animal products. He is one of the pioneers using high moisture extrusion for this purpose.
Florian graduated from Technical University Berlin and joined the Fraunhofer Institute for Process Engineering and Packaging in Freising/Weihenstephan, Germany. He conducted more than 20 national, international and large industrial research projects. Focus has always been in plant proteins, the development of functional ingredients such as from pulses, cereals and oilseeds as well as the application of such proteins in various foods. He formed the extrusion group and established research on premium meat alternatives. After founding an own business in 2013, he has been cooperating closely with companies in the respective fields.