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 pork and is heavily seasoned. Traditionally, it is grilled over a wood fire and served on a cut-open roll with mustard. The "Rote Wurst" (red sausage) is a favorite "Bratwurst" of the Swabian region. It is similar to the "Bockwurst", and is made from finely ground pork and bacon. Its taste is spicy. To prevent splitting during grilling or pan frying, an X is cut into the ends of the sausage, which opens during cooking. Sometimes a row of x-shaped cuts are made along its length. In 1438, bratwurst started to become popular in eastern Switzerland, especially in St. Gallen.