Dedication to the environment is reflected in all areas of IGV GmbH, and shows itself in work on a large variety of themes:

Effective utilisation of plant resources for foods production
Energy optimisation in baking processes
Utilising plant residue from agriculture and food goods production to produce raw materials for industrial goods production
Innovative analysis methods to determine residue and contaminants in foods


More than 60 years of service to the economy

The company was founded in 1960, and was headed by internationally recognised expert Prof. Dr. Reinhard Schneeweiß from 1960 to 1985. His special service was to encourage international cooperation even in times in which there were restrictions. As a result of his personal actions, he was recognised with an award of the Baily medal and named an honorary citizen of the city of Winnipeg.

After the turnaround, in 1990, the institute was transformed into a GmbH and placed under trustee management. Peter Kretschmer was appointed as the CEO.

IGV GmbH is today a privately owned, innovative family business of the Kretschmer family.

Our company is devoted to research for a healthy future. The creative design of innovation and the creation of paths and solutions form the basis for our successful cooperation with partners in industry and research.


Founded as a research institute for tasks in processing grain
Transformation into a GmbH (trusteeship)
Re-orientation of research potential
Privatisation as an MBO company
Opening of the training centre in bakery wares
Renovation of mill college, new set-up of the extraction college
Opening of the college for biotechnology and plant based raw materials
2016 Innovation Award Food Industry Brandenburg
2016 International Ingredients Award 2016 Bridge2Food




Dr. Gerd Huschek
Heiko Naß

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Phone +49 33200 89-112

Authorised signatory

Thomas Kretschmer
Frank Holzhausen
Olaf Bauermann

Chairman of the Supervisory Board

Ralf Andrä


IGV GmbH works together with renowned partners from the economy, science and the public sector. The below list reflects part of our partner network:

Science and research

⇒ Deutsches Institut für Lebensmitteltechnik e.V. Quakenbrück

German Food Technology Institute e.V. Quakenbrück

⇒ Leibniz Institut für Agrartechnik, Potsdam Bornim

Leibniz Institute of Agricultural Technology

⇒ Universität Potsdam

University of Potsdam

⇒ Brandenburgische Technische Universität Cottbus-Senftenberg

Lausitz College

⇒ Institut für Lebensmittel- und Umweltforschung e.V.

Institute of Food and Environmental Research e.V.

⇒ Forschungskreis der Ernährungsindustrie

Research Group of the Food Industry


Association memberships

⇒ Verband Deutscher Großbäckereien e.V.

Association of Major German Bakeries e.V.

⇒ Vereinigung der Backtechnik e.V.

Baking Technology Association e.V.

⇒ Gesellschaft Deutscher Lebensmitteltechnologen e.V.

Association of German Food Technologists e.V.

⇒ DLG Deutsche Landwirtschafts-Gesellschaft e.V.

German Agriculture Association e.V.

⇒ American Association of Cereal Chemists



Special processes/techniques

Codos kneader Continuous kneading systems Cooperative venture with Reimelt FoodTechnologie GmbH
Mois-Tec Flour wetting to minimise dust and improve the quality of baked products Cooperative venture with Reimelt FoodTechnologie GmbH
Extrusion Technologie für neue Werkstoffe auf Pflanzenbasis Cooperative venture with Entex GmbH

Special products

Aquaflor Attractive care system, consisting of a cosmetics series and food supplements
C-MALT  Innovative malt products for bakery wares, sweets and beverages in different variations
Rogginello Special flour for producing unsoured rye bakery wares

Reviewed paper food chemistry

Effect of cereal α‐amylase/trypsin inhibitors on developmental characteristics and abundance of digestive enzymes of meal‐worm larvae (Tenebrio molitor L.) growth. Sagu, S.T et al., Insects 2021, 12, 454. doi.org/10.3390/insects12050454.
Leitlinien für die Validierung von Spezies‐ Identifizierungen mittels MALDI‐TOF‐MS im Einzellabor oder in Laborverbünden. Rau et al., 2021. BVL, 12. April 2021. BVL.Bund: Amtliche Sammlung Untersuchungsverfahren.
Deutsches Patent 102019130109 „Verfahren und Einrichtung zur Produktion von Mikroalgen‐biomasse (Microalgae farmhouse)“, Erfinder: Dr. Gerd Huschek. Deutsches Patent‐ und Markenamt, München 11.03.21.
Comparative quantification and differentiation of bracatinga (Mimosa scabrella Bentham) honeydew honey proteins using targeted peptide markers identified by high‐resolution mass spectrometry. Silva, B., Costa, A.C.O., Sagu, S.T., Bönick, J., Huschek, G., Gonzaga, L.V., Fett, R., Baldermann, S., Rawel, H., (2020). Foodres. 2020.109991, doi:10.1016.
Relative Abundance of Alpha‐Amylase/Trypsin Inhibitors in Selected Sorghum Cultivars. Sagu, S.T., Landgräber, Eva, Rackiewicz, M., Huschek, GH., Rawel, H. (2020). Molecules 2020, 25, 5982; doi:10.3390/molecules25245982
Comprehensive Characterization and Relative Quantification of ‐Amylase/Trypsin Inhibitors from Wheat Cultivars by Targeted HPLC‐MS/MS. Sorel Tchewonpi Sagu, Gerd Huschek, Thomas Homann, Harshadrai Rawel et al. Foods 2020, 9, 1448; doi:10.3390/foods9101448
AI‐based identification of grain cultivars via non‐target mass spectrometry. Kapil Nichani, Steffen Uhlig, Bertrand Colson, Karina Hettwer, Kirsten Simon, Josephine Bönick, Carsten Uhlig, Harshadrai M. Rawel, Manfred Stoyke, Petra Gowik, Gerd Huschek‐ 2020.
https://doi.org/10.1101/2020.05.07.082065 doi: bioRxiv preprint was not certified by peer review
A new approach of extraction of α‐amylase/trypsin inhibitors from wheat based on optimization using Plackett–Burman and Box–Behnken designs. Sorel Tchewonpi Sagu, Gerd Huschek, Josephine Boenick, Thomas Homann, Harshadrai Rawel. Molecules 2019, 24, 3589.
Angewandte instrumentelle Lebensmittelanalytik. Kroh et al., Behr’s Verlag, 2019, Buchkapitel: Maldi‐TOF/MS (Rawel, Huschek, Homann)
Cocoa bean proteins – characterization, changes and modifications due to ripening and post‐harvest processing. Rawel, Huschek et al., review, Nutrients 2019, 11, 428
Selected Plant Metabolites Involved in Oxidation‐Reduction Processes during Bud Dormancy and Ontogenetic Development in Sweet Cherry Buds (Prunus avium L.). Baldermann et al., 2018 ‐ Molecules 2018, 23, 1197
Authentication of leguminous-based products by targeted biomarkers using high resolution time of flight mass spectrometry. Huschek, G., Bönick, J., Merkel, D., Huschek, Rawel, H., LWT - Food Science and Technology 90 (2018), 164-171.
Identification of Endodormancy Release for Cherries (Prunus Avium L.) by Abscisic Acid and Sugars. Chmielewski, FM., Götz, KP., Homann, T., Huschek, G., Rawel, HM., J Hortic 2017, 4:3.
Assessment of amino acids during winter rest and ontogenetic development in sweet cherry buds (Prunus avium L.). Götz, KP., Chmielewskia, FM., Gödeke, K., Wolf, K., Jander, E., Sievers, S., Homann, T., Huschek, G., Rawel, HM., Scientia Horticulturae 222 (2017) 102–110.
Determination of wheat, rye and spelt authenticity in bread by targeted peptide biomarkers. Bönick, J., Huschek, G., Rawel, HM., Journal of Food Composition and Analysis (2017), 58, 82:91.
Quantification of allergenic plant traces in baked products by targeted proteomics using isotope marked peptides. Huschek, G., Bönick, J., Löwenstein, Y., Sievers, S., Rawel, H., LWT - Food Science and Technology (2016), 74, 286-293.
Protein-rich vegetal sources and trends in human nutrition: A review. Petrusán, J., Rawel, H., Huschek, G. Current Topics in Peptide & Protein Research (2016), 17.
Identification and LC–MS/MS-based analyses of technical enzymes in wheat flour and baked products. Uhr, L., Buchholz, T., Homann, T., Huschek, G., Rawel, H. European Food Research and Technology (2016), Volume 242,2, 247–257.

Facts and figures

Founded in 1960
Annual sales ∅ 6,5 Mio €
Investments into laboratories and technical schools ∅ 700 T € annually
Employees Approx. 95 full time employees. This includes biologists, chemists, process technicians, foods chemists, engineers, business economists, technicians, masters, chemistry lab technicians, biology lab technicians, IT specialists, mechanics, etc.
Number of patents 12
  • Nuthetal at Potsdam/Berlin
  • Bad Belzig (malt application laboratory)
Core expertise
  • Bakery technology
  • Food- processing
  • Foods analysis
  • Specialisation related training and further education

IGV GmbH possesses excellent worldwide contacts in the sectors of foods production, biotechnology as well as machine and facility construction. Together with the network of colleges and other research institutions which were developed throughout years, this forms the basis for innovative, market oriented developments.

Plant based raw materials

Plant based raw materials and bioeconomics

IGV GmbH is your partner in the development of products and processes to utilise plant based raw materials for foods, feeds, industrial goods and alternative energy generation.

Sustainable use of plants as a resource by using all plant components, production of healthy and safe foods as well as processing residue of plant raw materials is the focal point of our company's research.

Special expertise in grains and microalgae

IGV GmbH possesses special expertise in the field of utilising grains and microalgae. This results in bio-based products which are produced with combinations of biotechnical, chemical, thermal or mechanical methods.

Examples include

Special malts
Flour mixtures
Microalgae extracts
Bioferment products
Bio-porosity agents


About us

IGV - for a healthy future

IGV GmbH develops innovative products, facilities and processes for grain processing and biotechnology as well as foods and related products.

Based on decades of experience and comprehensive expertise, we also offer many services for the foods industry and the biotechnology branch.

We have worked on industrial and public contract research since we were founded in the year 1960. Our service range includes scientific-technical services for product and process development, laboratory services, consulting as well as training and continuing education.

Our  IGV Foodtech department focus on product and process innovations with practical relevance. Together with the laboratory services of the IGV Testlab department, we can ensure the greatest product safety for our customers while taking current environmental concerns into account.

Our quality standards are state-of-the-art.

Our campus complements the theme oriented company departments with a sophisticated training, continuing and higher education offers for the entire foods industry.

Our strengths

Research and development expertise from product and process development to market introduction
Eminently well equipped technical schools and laboratories
Test production, manufacturing and sales of selected products keep us close to the market
Theme overlapping know-how
International cooperations
Decades of experience in recipe and process optimisation, focusing on

  • Foods technology
  • Feed production
  • Microalgae biotechnology