Two-step foaming freezing technology for natural off-flavor free vegan ice cream (FoamFreeze)
Key data
Co-Projectlead
Project team
Stefanie Steinegger, Emanuel Steiger, Nadja Strickler, Martin Häfele, Lukas Dreier
Project partners
Kinematica AG; Gesellschaft für Arbeit und Wohnen / Gelati Gasparini; tetratrade Luzern AG; Sugro AG
Project status
ongoing, started 09/2023
Institute/Centre
Institute of Food and Beverage Innovation (ILGI)
Funding partner
Innovationsprojekt / Projekt Nr. 105.080.1 IP-LS
Project budget
664'859 CHF
Einsiedlerstrasse 35
8820 Wädenswil