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FREISING, Germany — A specialist symposium beginning in Freising on Wednesday is putting a highly practical question at the centre of food innovation: how can developers observe flavour and aroma while a product is being made, rather than only testing it after the process is complete?
DIFFA26 — short for Direct Injection Food Flavour Analytics — is being hosted from 14 to 16 October 2026 by the Fraunhofer Institute for Process Engineering and Packaging IVV. The event brings together researchers, technology providers and representatives of industry to discuss direct-injection analytical methods and their possible uses in food, beverages, packaging and related consumer products.
The symposium is taking place at Fraunhofer IVV in Freising, near Munich. Its programme combines scientific presentations with industry case studies and discussions about how faster measurements can support product development, quality assurance and process optimisation.
From snapshots to a moving picture
Traditional flavour analysis often involves taking a sample, preparing it and then examining it in a laboratory. That approach can provide detailed information, but it may capture only one stage of a changing process. The methods discussed at DIFFA26 are designed to detect volatile compounds directly and repeatedly, allowing researchers to follow changes in aroma composition in real time.
That distinction matters in areas such as fermentation, roasting, brewing, coffee preparation and the development of plant-based foods. Flavour does not remain fixed while a product is being processed. It can change with temperature, time, microbial activity, packaging conditions and the interaction between ingredients.
Fraunhofer IVV says direct-injection techniques can help companies identify those changes more quickly and make more informed decisions about processing and formulation. The institute also links the approach to early detection of quality problems and to reducing the number of unsuitable or wasteful development trials.
A programme spanning coffee, beer and fermentation
The published programme reflects the breadth of the field. Presentations on the second day include the sensory appeal and flavour release of plant-based foods, real-time monitoring of fermentation, the analysis of garlic varieties and the measurement of aroma compounds in coffee. Other sessions address beer flavour development, hop biotransformation and the stability of beer aromas.
The programme also includes a presentation on following cooking-related volatile compounds in real time. That example illustrates that the technology is not limited to packaged food: it can also be used to study what happens during preparation and processing.
The final day turns to wider applications. Topics include fermentation dynamics, the detection of pests affecting food crops, aroma release from pet food and the performance of packaging. A closing session is scheduled to examine current and future commercial uses of direct-injection mass spectrometry.
Why the development matters beyond the laboratory
For consumers, the subject may sound technical, but the intended outcome is familiar: more consistent products, quicker formulation cycles and a better understanding of why foods taste or smell different at different stages of production.
Real-time measurements could also support more efficient use of ingredients and energy by helping manufacturers adjust processes earlier. That is a potential benefit rather than a guaranteed result, and the technology still depends on sound sampling, interpretation and sensory testing. Analytical data can show what volatile compounds are present, but product quality also involves texture, appearance, nutrition and human perception.
DIFFA26 therefore presents itself not as a consumer food festival but as a meeting point between analytical chemistry, sensory science and commercial product development. Its emphasis is on translating molecular information into decisions that can be used on the factory floor or in the development kitchen.
With food companies under pressure to innovate while controlling costs and material use, the Freising meeting offers a constructive snapshot of one route towards faster, more data-informed development. The central idea is straightforward: understanding flavour as it changes may make it easier to design, improve and reproduce the foods that eventually reach the market.
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