Milk and dairy products such as cheese or yoghurt are some of the food-favorites in Germany and their sales have been steadily increasing for years. Especially so-called functional dairy products such as digestive yoghurt drinks or cholesterol-lowering spreads have conquered the market in recent years. But what do these products really contain, what exactly are the health-promoting components of milk and how can they be used specifically? And last but not least: how and why does the consumer decide to buy a product?
Biotechnology/Systems biology
Better sausage skins with enzymes
The standard process for producing collagen films has been established for 125 years. Now, a consortium of four partners has been looking for ways to to this a more sustainable and homogeneous way in the project "BioPro: Biotechnological process development for novel collagen-based membranes". The Weinheim-based company NATURIN Viscofan GmbH tested the practical suitability of one of its products: a nature-identical casing for sausages.
Plant genomes at a glance
The multinational research project lasted about ten years, from 1990 to 2000, and for the first time produced reference data on the complete genome of the most important model plant, the thale cress (Arabidopsis thaliana). Today, an individual genome can be deciphered in just a few hours, and molecular biology has developed so rapidly. In many cases, the bottleneck of genome research is no longer the chemical analysis of the genetic material, but the subsequent data processing and evaluation.
Power generation with microbes
When you think of fuel cells, you don't necessarily picture bacteria. However, microorganisms also need energy for their metabolism and obtain it through electrochemical processes. Excess electrons are released into the environment by the unicellular organisms. Biotechnologists want to take advantage of this fact to drive microbial fuel cells. The project "Textile Carbon Electrodes for Microbial Fuel Cells" (TexKoMBZ) has developed a special anode that makes future industrial-scale applications seem realistic.
In pursuit of naturally healthy flavour
Pre-processed food needs to become healthier, this is the mission of practically all producers. Sugar promotes obesity, salt cardiovascular diseases. When it comes to reducing the amount of these ingredients in a product, however, manufacturers' primary method has been to lower the recommended portion size. Tests with alternative, healthier formulations have shown that products that contain less sugar or salt than consumers are used to rarely meet their taste expectations - and fail to capture the market.
Mussel style superglue
They sit tight on the seabed, and even the waves hitting the coast can’t harm them – mussels. The secret of their resilience lies in their feet: The shellfish’s feet produce a protein that sticks underwater like no other substance. Be it stone, metal, or plastic: the mussel adhesive sticks extremely well to almost any surface.
Biotechnological upcycling for plastic waste
Germany has a recycling problem, even if it appears to be different at first glance. While the Federal Environment Agency reported a recycling rate of 99.4% for 2017, slightly more than half of the 6.15 million tonnes of collected plastic waste was thermally recycled, i.e. used to generate heat in waste incineration plants, cement works or power stations. Material recycling amounted to only 2.87 million tonnes (46.7%). This process conserves around three times as much of the energy contained in the plastic as can be used thermally by burning it.
Silage films made from biopolymers
After the harvest, straw bales wrapped in white plastic film dominate the landscape of many fields. In these so-called silage bales, fodder crops such as corn are turned into food for cattle through lactic acid fermentation. But the films used for this purpose are anything but environmentally friendly. They are made of conventional plastic and have been shown to leave traces of microplastics in the soil. "In addition - and this is particularly regrettable - they have so far been purely disposable and thus bad for the eco-balance," explains Isabell Kleiber.
Making almonds and nuts germ-free
Whether ground or roasted: Almonds and nuts are especially in demand during the Christmas season. But the protein-rich food is unfortunately also a source of salmonella, which can cause food infections. Now, researchers have succeeded in finding a way to make them germ-free.
Sausage and burgers made of mushroom mycelium
More and more consumers are turning to meat substitutes in the supermarket. The range extends from soya schnitzel and tofu sausage to lentil burgers. The trend is mostly served by start-ups such as the Berlin company Mushlabs. The eleven-member team around founder Mazen Rizk uses mycelia from mushrooms to make vegan meat substitutes. The biotechnology company has now been able to attract new investors for the further development of its products. A total of 8.7 million euros were raised in a Series A financing round.