Oliver Kranz

Oliver Kranz is an experienced professional in the field of research and product development, specializing in textured proteins and meat, fish, egg, cheese, and dairy substitutes. Currently at Südzucker since November 2022, Oliver Kranz focuses on developing innovative textured protein products tailored to customer specifications, planning extrusion trials, and conducting analyses of these proteins for various applications. Previously, Oliver Kranz worked at Loryma GmbH from July 2019 to October 2022, where responsibilities included processing development projects, executing lab tests, and facilitating customer communications. Oliver Kranz holds a Master of Science in Human Nutrition from The University of Bonn and a Bachelor of Science in Nutritional Sciences from Hochschule Niederrhein.