Cutting-edge Technology

We use more than 50 technologies to process our raw materials gently and efficiently.

We have been constantly expanding our expertise in processing natural raw materials for decades and are the driving force behind technological development in this field.

With a unique diversity of the most advanced technologies, we process the best of nature in an ever gentler way to produce natural ingredients and ingredient systems.

In every step of the process, we aim to create real added value for you and the consumer: greater quality regarding authenticity, taste and nutritional value, greater efficiency, greater stability and entirely new opportunities for innovative food and beverage applications.

A unique toolbox of technologies.

Preservation & Packaging

Disinfection, Pasteurisation, Chemical Preservation, Freezing, Refrigeration, Cooking, Aseptic Pasteurisation, Sterile Pasteurisation

Mixing & Blending

Nanodisperging, Encapsulation, Dissolving, Solubilisation, Dosing, Gasification, Nanodisperging, Homogenisation, Liquid Mixing & Blending

Comminution

Pressing, Juice Extractions, Pureeing, Grinding, Cutting, Crushing, Peeling

Separation & Concentration

Sedimentation, Stabilisation, Degassing, Chromatography, Ion Exchange, Distillation, Rectification, Clarification, Centrifugation, Extraction, Wortboiling, Freeze Drying, Dealcoholisation, Evaporation, Freeze Concentration, Vacuum Belt Drying, Spray Drying, Adsorption

Bioprocess Technology

Microbial Fermentation, Yeast Propagation, Malting, Enzymatic Fermentation, Enzymatic Reaction

Preservation & Packaging

Mixing & Blending

Comminution

Separation & Concentration

Bioprocess Technology

Preservation & Packaging

Disinfection, Pasteurisation, Chemical Preservation, Freezing, Refrigeration, Cooking, Aseptic Pasteurisation, Sterile Pasteurisation

Mixing & Blending

Nanodisperging, Encapsulation, Dissolving, Solubilisation, Dosing, Gasification, Nanodisperging, Homogenisation, Liquid Mixing & Blending

Comminution

Pressing, Juice Extractions, Pureeing, Grinding, Cutting, Crushing, Peeling

Separation & Concentration

Bioprocess Technology

Microbial Fermentation, Yeast Propagation, Malting, Enzymatic Fermentation, Enzymatic Reaction

Döhler always finds new technological ways to create new added value in every step.

1. A variety of technologies.

More than 5,000 different natural raw materials and more than 50 technologies give us an endless number of possible combinations. We consistently make use of this huge potential for innovation. By interconnecting tried-and-tested processes in new ways, we create pioneering, innovative solutions such as Döhler colourings.

Raw material

Black carrot

Technology

By extracting the juice and implementing a filtration method for enrichment purposes, it is possible to produce a bright-coloured, natural colour concentrate; the shade of which can be accurately adapted to the target product through further measures.

Added value

Natural colour concentrates replace potentially problematic artificial colourings. A stable product and reproducible colour tones and intensities go without saying.

2. The best technologies from other industries.

Those who wish to be a driving force in the development of food and beverages cannot allow themselves to focus only on the technologies common in these segments. That is why we constantly observe and analyse benchmark technologies in all food segments and even other industries – and adopt them in our processes wherever they allow us to achieve better or entirely new results.

Raw material

Grape juice, the same raw material as for wine-making.

Technology

Biological acidification breaks down sugar without producing alcohol. This is a typical fermentation process which was imported from biotechnology.

Added value

Entirely new non-alcoholic compounds and acidification components instead of normal grape wine. Applications include naturally acidified soft drinks, as well as non-alcoholic wines and sparkling wines.

3. We develop own technologies.

Enjoying a delicious beer despite a gluten allergy – it is challenges like this that constantly drive us to develop new technologies and extend the bounds of possibility a little more.

Raw material

Beer from normal barley malt contains gliadin, an allergen from the barley grain.

Technology

A natural enzymatic reaction links gliadin to larger clouding substances, which then sediment. The inactive allergen is then removed through filtration.

Added value

Gluten-free beers made with classic brewing technology with the full taste of barley malt, which allow even allergy-sufferers to experience authentic beer indulgence.