German Institute of Food Technologies The division has its own research projects planned for 2013. The quality of food is determined by their structure. Therefore, an optimization of food structures leads an improvement of long-term quality of food. Based on test on structure generation and the interdependency with the quality of food the DIL tries to increase the shelf-life of products. When the Bio-Economy division was founded in 2012, it was accompanied by an extensive realignment and expansion of the research platforms. As a result, meat technology was removed from the Process Technology business division, the biotechnology focus was placed on enzyme and raw material
Bratwurst also common, "Weggla"/"Weckla" being the word for "bread roll" in the Nuremberg dialect), with mustard. Another way of cooking Nuremberg sausages is in a spiced vinegar and onion stock; this is called "Blaue Zipfel" (blue lobes). The "Würzburger Bratwurst", also known as the "Winzerbratwurst", comes from the city of Würzburg in Franconia. Its size is similar to the "Thüringer Rostbratwurst", but its ingredients include white Franken-Wine. The "Thüringer Rostbratwurst" is a spicy sausage from Thuringia. It is thin and long. It is traditionally grilled over a charcoal fire and eaten with mustard and bread. The name "Thüringer Rostbratwurst" is also