The Berlin-based food tech start-up Formo is receiving 35 million euros from the European Investment Bank (EIB) for the further development of its technology for the microbial production of animal-free dairy products.
In the H2Wood – BlackForest project, Fraunhofer researchers and partners produced biohydrogen using bacteria and microalgae and obtained carbon-based by-products such as lignin and starch.
Researchers in Jena have been able to clarify how the soil fungus Mortierella alpina naturally protects plants from predators and could thus make agriculture more sustainable.
At the 17th Global Forum for Food and Agriculture (GFFA) in Berlin, agricultural and food policy experts will be looking for solutions on how to make the bioeconomy sustainable in order to secure the world's food supply and combat climate crises.
Fraunhofer researchers provide evidence that plants from paludiculture are also suitable for the production of packaging and can therefore replace wood as a raw material for paper production.
Bioprocess engineers at TU Berlin are showing how fish farming in aquacultures can become more sustainable. Omega-3 fatty acids for fish feed were obtained from plant residues and with the help of bacteria and algae, which can replace fishmeal and fish oil.
In the TOPKO project, researchers at Oldenburg University of Applied Sciences want to develop biochar and hydrochar from agricultural residues such as green waste and manure in order to replace peat in horticulture.
With the help of hydrothermal humification, researchers from the Leibniz Institute for Agricultural Engineering and Bioeconomy in Potsdam have succeeded in artificially producing humic substances, which are important for soil health, and making them usable as fertiliser for agriculture.
After three years of research, the ‘zirkulierBAR’ project shows that it is technically feasible and ecologically sensible to process human excrement as fertiliser for agriculture. The results have now been published in a handbook.
Fraunhofer researchers from Freising are developing a food foam based on legumes to replace traditional egg whites from hens' eggs in baked goods.
Jena researchers reveal how well tiny green algae can adapt to their environment – without interfering with their genetic material. The observations from the study could benefit biotechnology.
The Munich-based food tech start-up Planet A Foods has received 30 million US dollars in a Series B financing round to further increase its production of cocoa-free chocolate.
In the RoKKa project, partners from research and industry have demonstrated how new processes can be used to extract high-quality raw materials for the bioeconomy using wastewater from sewage treatment plants, while at the same time reducing CO2 emissions.
The Hamburg-based biotech start-up Infinite Roots wants to utilise whey as a nutrient for mycelium fermentation and thus pave the way for new alternative dairy products.
A research team led by Marburg microbiologist Tobias Erb has found a new way to effectively fix CO2 and transfer it into the cell metabolism. A completely new enzyme was designed for this purpose and optimised through evolution in the laboratory.
As part of the new funding guideline ‘Future technologies for the industrial bioeconomy’, the Federal Ministry of Education and Research is funding innovative projects that address bio-based products and processes for a climate-neutral and recyclable industry.
The Wetscapes 2.0 project is receiving 10 million euros from the German Research Foundation to research complex processes in the rewetting of fenland landscapes.
Under the leadership of the Technical University of Munich, an international research team has developed a method with which proteins can be designed even better on a computer and produced with the desired properties.
The Bavarian company Electrochaea has concluded a licence agreement and technology transfer for its patented power-to-gas technology with Japan's Hitachi Ltd.
Two innovative projects at the University of Koblenz show how technological innovations and fast 5G data transmission can make viticulture more climate-resilient and sustainable.
