A step toward the carbon circular economy: a consortium led by Swiss sporting goods manufacturer On has developed a shoe whose foam plastic components are biotechnically produced from carbon-containing waste gases.
The right mix of wildflowers and miscanthus grass in the field not only promotes biodiversity, it also makes energy production from Chinese reed more sustainable and efficient.
Researchers are investigating whether the cultivation of hemp as an intercrop can lead to a reduction in nitrate concentrations in the soil and whether hemp leaves can replace the soy content in the feed of dairy cows.
The Hamburg-based bioeconomy company has been awarded the German Founder's Award in the StartUp category for its development of a biomaterial from agricultural residues.
A research project has developed dimethylfuran as a solvent for paints and coatings. Production is now being scaled up.
Multi-story houses made of wood could save more than 100 billion tons of greenhouse gases in cities by 2100, according to a study by the Potsdam Institute for Climate Impact Research.
A German-Turkish collaboration recycles residual materials from the fruit juice industry into epoxy resins.
Proper lighting allows edible algae to produce twice as many nutrients.
BayWa Venture GmbH becomes new strategic partner of Austrian start-up Kern Tec, which processes fruit pits into new food products.
Growing a variety of crops in the field can prevent unwanted weeds from spreading and reducing yields.
An EU project is testing sustainable structures made of flax fibers and bio-resin. One of the three bridges is to be built in Ulm.
Cultivating microalgae can be profitable in agriculture. According to researchers, however, it depends on which products are to be produced for which industry.
Food tech start-up Bluu Seafood presents fish sticks and fish balls, its first products made directly from cultured fish cells.
A new process enables the optimization of numerous drugs, including antibiotics, antidepressants and cholesterol-lowering agents.
According to the latest Green Startup Monitor, most green startups are in the energy and agriculture sectors.
Active ingredients from medicinal plants such as thyme and chamomile can now be used even more effectively thanks to a new process.
A new process improves the economic viability of synthetic fuels from biogenic residues.
Researchers in Mainz have developed a model that can be used to modify the texture of vegetarian and vegan sausages to produce the right crunch.
The TUM WACKER Institute for Industrial Biotechnology is scheduled to begin operations in the 2022/23 winter semester.
The Swabian Jura could soon become the Provence of southern Germany: Researchers want to grow lavender here for essential oils and textile fibers.
