Storing and protecting active compounds with yeasts
The Berlin-based company Organobalance has developed a process that protects compounds such as vitamins, trace elements and fatty acids with a natural casing.
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Helping the pawpaw breakthrough
The fruit tree Asimina triloba has been known for its nutritious fruit for a long time. German plant researchers are now working on propagating the pawpaw in the laboratory to make them fit for the fruit farm.
Lupin ice cream: a sustainable dessert
The answer for all vegan and lactose-intolerant ice cream fans: a special treat is now available in the freezer section in many supermarkets – lupin ice cream. The vegetable protein that the ice cream is based on is produced using a sophisticated technology, which recently won the German Future Prize.
Biological protective sheathing for teeth
A team of researchers headed by Werner E.G. Müller at the University Medical Center, Johannes Gutenberg University Mainz, have made an interesting discovery in their search for biocompatible materials for use in medicine. The source: marine sponges.
Precious single cell oils born of waste water
Residential areas and industry produce significant quantities of sewage sludge, wastewater and waste materials – otherwise known as ‘waste streams’. Hidden inside these streams are substantial quantities of carbon that remain essentially unexploited. For the chemicals industry, this carbon could serve as a fundamental building block for other useful substances.
Biofuels: it’s all in the milk
Components from the sap of the caper spurge plant could be an ingredient in future biofuels. And because the plant grows well in poor soils, there would be no competition with food crops.
Polishing up synthetic fibres with enzymes
In many industries, enzymes are the secret star of the show. For example, the tiny biocatalysts are a key component of modern detergents. Now, the Monheim-based biotech company Evocatal is coordinating the ‘Functionalisation of Polymers (FuPol)’ strategic alliance to further unlock the potential of enzymes.
Natural substances to mask bitter tastes
Cough mixtures that taste sweet, but are still healthy - natural sweeteners suche as these are in the focus of the strategic alliance NatLifE 2020.The consortium of 22 partners from industry and academia have received millions of euros from the BMBF.