IDM MATCH! #2 New Menu

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MATCH! #2 / New Menu

Index 03

MATCH! #2 presentation



Theresa Tropschuh


Nuts about Nuts

Carolin Sophie Schelkle

56 O-nly


Bread of the Future

Matteo Leonardi

62 Raw

26 Chio

Elisabeth Wolf 68

Solo Mela

Jacopo Bridda


This is Pete

Theresa Angl

Antonio Severi

38 Moules

Antonio Severi Roberta Zoe Faust

81 Companies


Gaia Tovaglia

Blanca Perez Torrens

32 Chito

Dario Lantschner

Ayşe Asena Bacaksız

MATCH! #2 IDM Film & Creative Industries Coordinator Renate Ranzi


DM Creative Industries was created with

food industry in order to improve various

the aim of consolidating the creative sec-

aspects: organic waste can be recycled in

tor in South Tyrol and increasing its com-

a useful way and polluting materials can be

petitive edge. We decided to start from

reduced or even replaced and can give rise

the challenges and needs which the region

to new products or be reused by the com-

is addressing and consider that Creative

pany itself for new purposes. 12 students

Industries can represent a power of trans-

from the Product Design course dedicated a

formation and play a key role as economic

semester to research on the indicated top-

innovator. It was from these that MATCH!

ics, starting from the waste or derivatives

was born – a programme that aims to

produced by 8 companies in the food indus-

increase innovation processes and create

try in South Tyrol: Batzen Bräu, Caroma,

new ideas, products and services through

Dr. Schär, Juval/VI.P, Meraner Mühle, Ober-

collaboration between the creative sector

höller, Profanter Backstube, Walcher. This

and other areas of the economy. MATCH! #2

catalogue contains the resulting ideas and

is the 2° edition of the project in collabo-

prototypes and the experience of the com-

ration with the Free University of Bolzano,

panies that have taken part in the course,

Faculty of Design and Arts. The project has

developing a new and real awareness of the

the subtitle “NEW MENU” and the identified

possibilities of contamination with the Cre-

theme is food waste, with the intention of

ative Industries sector.

analysing the processes and products of the


IDM Head of Business Development Department Vera Leonardelli


outh Tyrol is a successful region, as re-

vation mentioned above “must be combined

cent analyses of the quality of life have

with creativity, style and talent”. Creative

shown. However, the current economic and

Industries have been identified as one of

social challenges show that we are still in a

the areas of excellence in the region, as the

phase between a traditional economy and a

RIS3 strategy goes to show, the sector has a

more innovative and competitive one. It is

considerable economic and innovation po-

essential to protect and innovate traditional

tential in the area and one that has not yet

sectors and improve investment in research

been exploited. IDM Creative Industries is

and development.

committed to unlocking this potential and

Europe was the first to notice this, and

making it available to other sectors of the

it has launched a programme aimed at de-

local economy.

veloping innovation (Horizon 2020). Accord-

To do this, the MATCH! programme was set

ing to the guidelines of this programme,

up. This deals with bringing and developing

the European Commission aims to promote

the themes of cross-innovation to South

“growth opportunities through the creation

Tyrol. The 2° project of this programme is

of new products and services resulting from

MATCH! #2, through which IDM has contin-

technological breakthroughs, new process-

ued the partnership with UNIBZ, a key player

es and business models and non-techno-

in training of talents in the creative sector

logical innovation”. The guidelines make ex-

within the area - and especially in the design

plicit reference to innovation in the “broad

sector – and involved 8 companies in the

sense”, underlining that the forms of inno-

South Tyrolean food industry.


UNIBZ Faculty of Design and Art Dean Stephan Schmidt-Wulfen


hen the winds are stormy and the

one. Recent design developments are com-

days dark it carries me to a small

parable to the chocolatier: Instead of prod-

chocolate shop on Leonardo-da Vinci Street.

ucts design cares about the complete chain

My favorite candy combines chocolate with

of production and consumption. And this

rosemary. I imagine the Chocolatier who

concerns not only the tasty side of the food

seems actually is a designer. He is not just

business, but also digestion and waste. It is

focusing on a product, the candy, but in-

of big importance that design education –

tervenes into the consumer’s habits and

beyond traditional classifications like ‘prod-

identities. He defines the road of his prod-

uct’ or ‘communication’ – teaches an inte-

uct from the kitchen to the shop into the

gral approach to reality, the ‘new menu’. This

privacy of the consumer. As a responsible

also implies that other actors in the chain

entrepreneur he evaluates the sustainabili-

are addressed: industry and politics of the

ty of the material used. The chocolatier is a

territory who also have to understand their

food designer who organizes his part of the

new role. I thank my colleagues Harald Thal-

world in a responsible way. And I imagine

er, Alessandro Mason and Francesco Galofa-

that – if anybody would be such a designer

ro for their engagement. And I thank all our

– we could really make the world a better

partners for their interest and support.


New Menu Project Leader, Harry Thaler


s part of our course at the Faculty of De-

IDM – Agency for Innovation and Develop-

sign and Art at the Free University of Bo-

ment Marketing South Tyrol. After exploring

zen-Bolzano we continuously try to involve

processes and products of the food indus-

local companies in order to give students

try by visiting local companies, the students

insights into the real product development

developed highly interesting proposals: from

and to familiarise with practical processes.

usefully recycling organic waste to replacing

After all, experience has shown that these

polluting materials from the dining table.

collaborations often lead to highly inter-

The following pages represent 12 innovative

esting projects. For this summer semester

design projects developed by the students.

2019, we succeeded with the course New

Enjoy the New Menu!

Menu to gain again the collaboration with


New Menu Production technologies and systems Alessandro Mason


ood is a product. Like many others it

process, added to the foreseeable increase

is conceived, designed, built, packaged

in the global population which in 2070 will

and consumed. It is a system that in total-

be approximately 1/3 more than the current

ly different forms, scales and ways has al-

one, makes it necessary to rethink our pro-

ways existed, demonstrated by jugs, tools

duction systems as a whole; perhaps one

and artifacts, which we continue to find of

of the “missions� of this new generation of

ancient civilizations. However, the current

designers will be to try to change it. This

production system has a substantial con-

course, along with many interesting initia-

sequence compared to all our ancestors.

tives that are being developed in this era,

The production cycle that has always been

therefore wanted to imagine new systems,

circular, has become modern and linear:

new production methods and new materials

producing tons of waste or direct and in-

with the aim of bringing us back into bal-

direct waste by-products. This interrupted

ance, as far as possible, with our planet.


New Menu Theories and languages of product design Francesco Galofaro


ccording to Food and Agriculture Organ-

us to observe our environment and to de-

ization (FAO), domestic food waste rep-

tach both wrong and good practices from a

resents the 45% of the total. Consumption

uniform background. For example, students

needs a change of perspective: such a cul-

can observe food waste in their apartment,

tural turn should be carried by design. Taking

or traditional ways of food retrieval at the

action on wrong consumer behaviours is dif-

marketplace. Semiotics helps to analyse

ficult, since they are encouraged by markets

this corpus of observation with a standard,

(e.g. by food packaging): markets define life-

scientific methodology to identify problems

styles, standardized forms of life in contem-

and to reason on possible solutions. While

porary society. Many uncoordinated design

proposing a method to find inspiration would

interventions aimed to patch them are inef-

be slightly paradoxical, ethnosemiotics is a

fective: a second-order design is needed, a

procedure of discovery, aimed to observe

design of design processes. Ethnosemiotics

interesting cultural loci where to justify the

is the first step of a design process aimed to

designer’s insight.

change culture. Ethnographic methods help



Beerwood Theresa Tropschuh


ver 400 000 tons of mash are produced in Europe every year. This is more than the

amount of beer that has been consumed at the Oktoberfest since its inception. I set out to find a new purpose for this waste, besides being animal food. By adding the natural bonding agent Lignin (lat. Lignum = wood) also known as liquid wood it was possible to create a new material that can be a substitute for particle wood in dry conditions. Lignin is responsible for providing plants with their stability and accumulates as a excess product of the paper industry. These waste products combine to a new material called beerwood.


Waste Material


Bread of the Future Matteo Leonardi


read of the future wants to open up a question mark on how we behave in front of Food-

waste. Can we 3D print food to reduce waste? Can this develop by taking old recipes from our culinary culture? It’s common to find typical dishes made from food waste, “Knödel” or “Canederli” is an example. During the last centuries common people used to save food-waste because it was considered edible material, this culture nowadays translates it in our favourite dishes coming from a poor culinary culture. This mindset is vanishing because of the food mass production industry, but from the past history we can learn how to use new technologies to shape our life and food.


Waste Material


Chio Blanca Perez Torrens


ore than 250/300ton of pistachio’s shells go to waste every year for each pesto’s

company. So, why we don’t use this waste for producing new material? CHIO is a research project that turns bio-wastes, in this case, pistachio’s shells, into biodegradable materials which can replace, for example, conventional plastic. After a long experimentation process, a balanced recipe is found. This recipe consists only by mixing pistachio’s shell’s powder, sugar and water. Followed by pressing and drying process, that material is used to produce small dishes that can be used snack’s plates in the kitchen or in the dinner table.



Chito Antonio Severi


hitosan is extracted from insects and seafood and is the second most abundant bi-

opolymer on earth after cellulose. It is commonly used as a dietary supplement in weight loss diets, and has also recently been used in the medical field. It is a strong binding agent and has many valuable properties. Its ability to repel water, bacteria and moulds makes it a very suitable material for tableware as an alternative to plastic. In my project I combine it with various dry powdered waste products, such as coffee bean waste and orange peel. The initial state of the material is gelatin-like and sticky, but as it dries it hardens considerably and becomes very strong and resistant.


Waste Material


Moules Roberta Zoe Faust | Antonio Severi


oules means mussel shells in French. It is also used as a verb, meaning to form, to

mould, or to press. The material we developed is made of mussel shells and chitosan (a powder obtained from shrimp shells), the latter which acts as a glue. While the material’s gray colour makes it resemble concrete or stone, it behaves very differently: before letting it air-dry, its consistency is comparable to soft clay. It can easily be formed, moulded, pressed or layered around other materials. It is also very stable, which makes it possible to achieve thin shapes by pressing it.Â


Waste Material


MOUM Ayse Asena BacaksÄąz


he aim of MOUM (made of used materials) is turning something wasteful and harmful for

the environment into an elegant product with the way of re-usage cooking oil thus draw attention to recycling. Inspired by oil lamps came the idea of reusing cooking oil as a candle for dinner time. It consists of beeswax as its natural nontoxic substance. The waste of cocoa shells from chocolate production and coffee waste covers the smell and color of used oil. The dinner time with the MOUM is an experience which provides you an opportunity to reuse used cooking oil as a candle with the smell of chocolate and coffee.


Waste Material


Nuts about Nuts Carolin Sophie Schelkle


uts and seeds are used in a wide range of products. During the production, thousand

tons of shells are thrown away every year. The project gives these shells from walnuts, cacao, peanut and macadamia nuts a new life and a greater value. By binding them with gelatin, which is also a by-product of the food industry, a new material is created which is easily biodegradable without harming the environment. To keep the main focus on the material and address the origin of the shells, a collection of plates and bowls is designed to exhibit food.


Waste Material


O-nly Dario Lantschner


-nly is based on the idea of just using the pulp leftovers of the orange juice produc-

tion. After the orange gets pressed a lot of pulp and pith (white part) stay inside the peel. By hollowing out the orange, cook the pulp with water, blend and dry it, the outcome is then a unique and resistant material. Furthermore, these sheets can then get heat pressed. At around 130°C the sugar caramelizes and keeps the shape. Moreover, you can glue the dried sheets with chitosan or you just leave them flat. It is possible to produce various objects like plates, packaging, etc. with this interesting material.


Waste Material


Raw Gaia Tovaglia | Elisabeth Wolf


AW is a collection of disposable tableware made out of cocoa shells. These are the side-

products of the chocolate manufacture thrown away or sold as mulch by factories instead of making full use of their properties. Due to all the natural ingredients used for the production, RAW can be completely composted after the use. RAW gives cocoa waste a new life by using it in the production of a tableware family: a cup, a plate and a small appetizer server. These dishes can be used in order to fulfill different purposes. The fine smell of chocolate adds a special note to the food experience. Just RAW.


Waste Material


Solo Mela Jacopo Bridda


he production of apples in Italy is around two millions tons per year, and the country

is at the second place in Europe for the harvest of this fruit. The South Tyrol region is at the top of the rank, with half of the total production. In South Tyrol the apple market is a fundamental part of the local economy, but around 10.000 tons are discarded each year, due to strict selling standards. This becomes a cost. I decided to focus on the left over apples to study the possibility of creating a completely compostable material for the production of disposable kitchenware and also edible packaging. Â


Waste Material


This is Pete Theresa Angl


he almost unavoidable food waste when making coffee – COFFEGROUND. Coffeeground is

rich in different nutrients and yet pasteurized and (almost) sterile because of the temperature in the brewing process. This provides a very good substrate for growing fungi. The challenge is to balance moist, temperature and light so only the edible mushrooms grow and not unwanted ones. Finding the right material to provide these qualities and creating a system to imitate the natural environment of mushrooms in a beautiful and functional way, is what I want to achieve. My goal was to develop a design which establishes an endless grow cycle of mushrooms as well as a different way of thinking what to do with certain food wastes like coffee ground.


Waste Material



Batzen Bräu


round the historic Ca’ de Bezzi tavern with its cosy lounge and the large Biergarten a

real universe dedicated to craft beer has taken shape. Under Robert Widmann’s guidance, real beer specialities such as Vienna Lager, Dunkel or even Ur-Porter are made, as well as another twenty beers passionately brewed by highly motivated and qualified master brewers. Today, the Batzen brewery has become a meeting place not only for the people of Bolzano but also for all lovers of beer and culture.




oasting coffee, preparing it in the correct way and savouring it are indissolubly linked

to the right procedures and to an impeccable technique. For the Caroma company, all this is also something more – an art that comes from a combination of know-how, experience and heart, conveying the feeling that behind each cup of coffee lies the passion of an expert. Controlled origin of each coffee bean, sustainable growing and delicate processing method are at the bottom of the work of Valentin Hofer, since 1995 based in Fiè allo Sciliar, at the head of a team of 15 people.


Dr. Schär


he history of Dr. Schär began almost 40 years ago with a vision: to improve the lives

of people with specific dietary needs. The core competence is to reconcile nutritional requirements with joie de vivre. Since 2013, the leading manufacturer of gluten-free products on the European market has also been making dietary foods for new consumer targets and for medical purposes. In 2018, this family-run company based in South Tyrol in Postal (Merano), which has 15 subsidiaries in nine different countries and employs 1,300 people worldwide, achieved a turnover of 353 million euro.


Juval / VI.P.


uval is a Fruit Grower’s Cooperative located in the heart of the Venosta Valley and founded

in 1933 by 10 enter-prising farmers, now members of the Association of Fruit and Vegetable Producers of the Venosta Valley Vi.P. Through integrated and organic cultivation methods, the cooperative is able to ensure ongoing respect for the environment. The approximately 54000 tons of fruit grown by members is stored in the warehouses of Castelbello and Ciardes under strict hygiene conditions, sorted and packaged according to customer needs. The 116 employees identify with the company and are motivated through adequate training to meet the needs of the market.


Meraner Mühle


eraner Mühle was established in 1985, but with a rich history of 600 years – ever since

the von Berg family began its experience in the production of flour in Germany. Still today, Meraner Mühle is a family-run company that continues to combine the ancient passion for the work of the miller with the principles of a production in step with the times: careful selection of raw materials, latest generation technological systems, attention to the needs of customers. Meraner Mühle offers a broad range of flours, organic and gluten-free flours, semi-finished products, organic and gluten-free semi-finished products and – of course – also cereals.




n 1988, Toni Oberhรถller and his wife Paula founded the family confectionery business, Pas-

ticceria Oberhรถller in Sarentino, focusing on the creation of classic cakes. In 2010, the Oberhรถller family took the courageous decision to close the shop to devote themselves solely to the production of chocolate. Their range of products is constantly being expanded, and over the years many other varieties of chocolate, pralines, spreads and filled chocolates have been added. In 2016, the workshop moved and the new Sarentino shop was opened, now Toni and his son Michael have the necessary space to devote themselves to the creation of new products and bean-to-bar chocolate.


Profanter Backstube


he master bakers Helmuth and Benjamin Profanter bake genuine, 100% organic bread,

oven-baked products and dry pastries every day. A true pioneer in this sector, in 2011 the bakery converted to exclusively organic production. Out of deep conviction the master bakers have eliminated premixes and ready mixes. And there is also no shortage of regionality: the Profanter natural oven in South Tyrol is the largest purchaser of local cereals and co-promoter of the Regiograno project. Profanter employs around 50 people and every day about 1,000 kg of flour and 80 different types of bread are processed and distributed in all the branches of South Tyrol.




he Turmbachhof farm in Appiano on the Wine Road has been owned by the Walch-

er family for 9 generations. Here, half a century ago, Alfons Walcher, born in 1929, began distilling schnapps and brandies with a small artisan still. Today, the Walcher company sells its products to five continents of the world and combines a centuries-old distillation tradition with environment-friendly innovation. The Walcher distillery is located in a large orchard. The advantage of being born in this wonderful environment has taught the company to choose only healthy, fully-ripe and, possibly, local fruit for the production of his grappa, liqueurs and brandies.


Credits A project by

In collaboration with Free University of Bozen Bolzano

IDM Südtirol Creative Industries

Contract professors

Pfarrplatz 11 / Piazza Parrocchia, 11

Harry Thaler

I-39100 Bozen / Bolzano

Alessandro Mason Francesco Galofaro


Facebook: Creative Industries Südtirol

Theresa Angl

Instagram: ci_match

Ayşe Asena Bacaksız Jacopo Bridda

Project Coordinator

Roberta Zoe Faust

Renate Ranzi

Dario Lantschner Matteo Leonardi

Project Management

Blanca Perez Torrens

Valentina Cramerotti

Carolin Sophie Schelkle Antonio Severi


Gaia Tovaglia

Batzen Bräu

Theresa Tropschuh


Elisabeth Wolf

Dr. Schär Juval / VI.P

Catalog & Graphics

Meraner Mühle

Carolin Schelkle, Roberta Faust,


Theresa Tropschuh

Profanter Backstube Walcher

Photos Theresa Tropschuh


Asia De Lorenzi

Grafiche Futura

Carolin Schelkle

Printed in June 2019

Roberta Faust

Thanks to Companies

Free University of Bolzano

Eva Widmann

Antonino Benincasa

Robert Widmann Valentin Hofer

Workshop Assistants

Irmi Hofer

Albert Kofler

Nicole Mattei

Valentin Riegler

Benjamin Profanter

Roland Verber

Peter Stricker

Dietmar Klammer

Markus Holzner

Curzio Castellan

LIMBUA Deutschland GmbH

Katrin Kofler

Paula Oberhöller

Markus Kofler

Anton Oberhöller

Silvia Maranzan


MUSE Fablab

Manuel Moling Uni Bar Theodor Walcher Ristorante Pizzeria Marechiaro Loacker Josi Kosta Collaborations Ben Schneider Marina Pünsch Marina Baldo Susanne Barta Partners