NETZSCH and DIL enter into strategic partnership

NETZSCH Trockenmahltechnik GmbH and Deutsches Institut für Lebensmitteltechnik e.V. (DIL) have agreed on a cooperation aimed at strengthening innovation in food technology and driving the development of new product and process solutions.

The DIL is a non-profit research institute that specializes in product and process development as well as food analysis. In its role as a link between science and practice, the DIL actively supports its partners in the innovation process and thus makes a significant contribution to the further development of the food processing and manufacturing industry.

NETZSCH Trockenmahltechnik GmbH, a global leader in the processing of dry products, offers a comprehensive portfolio of machines and systems for comminution and ultrafine grinding, as well as for classifying ultra-fine powders. With its strength in customized solutions for process engineering tasks, NETZSCH serves the chemical, food, mineral and ceramic industries in particular.

As part of this cooperation, NETZSCH will make the LabCompactPlus laboratory plant available to DIL. This system is the first ATEX-compliant small-scale system with an additional pressure shock-resistant design that does not require the use of N₂. It is specially designed for grinding and classifying of various, organic raw materials on a laboratory scale. The NETZSCH LabCompactPlus is used for research and development projects at the DIL's technical center in Quakenbrück and enables precise grinding and classifying processes, which are essential for the further development of innovative food technologies. The laboratory system is designed so that it can be operated with either a CSM classifier mill or the CFS/HD-S high-efficiency fine classifier. The machines can be easily exchanged via the holder in the swivel arm on the machine stand.

The cooperation between NETZSCH and DIL aims to intensify their collaboration in the field of process technology for the preparation of plant-based raw materials, alternative proteins and similar materials. This partnership includes the following key points:

• Integration of the NETZSCH LabCompactPlus into practical courses and teaching: The laboratory plant will be actively integrated into practical courses and teaching events at the DIL. NETZSCH provides comprehensive support to ensure that students and participants benefit optimally from practical experience with the system.
• Use for research projects: The laboratory plant is used extensively for both internal and external research projects. LabCompactPlus is explicitly mentioned in publications and presentations of these projects in order to emphasize the importance of the plant for research and to ensure transparency.
• Joint events: NETZSCH and DIL are planning to hold joint seminars and events. In addition, both parties support each other in order to promote knowledge transfer and cooperation.

Dr. Volker Lammers, Head of Process Engineering at DIL Technology GmbH, assesses the cooperation with NETZSCH: „With the plant technology from NETZSCH and the associated know-how in the areas of grinding and classifying, we can intensify and further advance our research activities for the sustainable production of vegetable protein flours. The laboratory plant opens up new opportunities for us to work with customers and future partners to develop customized products and processes for a rapidly changing market. We look forward to working with NETZSCH.“

By combining their expertise and know-how, DIL and NETZSCH will develop and implement pioneering solutions for the food processing and manufacturing industry.