The best advice against pathogens is to wash your hands regularly. But experts also warn not to go overboard; because aggressive cleaning does not only remove nasty germs, but also destroys good bacteria that are necessary for a healthy skin flora. The head of research and development at the Berlin-based Organobalance GmbH Detlef Goelling explains “If you destroy those, you create more room for pathogenic strains to attack the skin and cause infections.”
Food technology
More sugar in the beet
The sugar beet is one of the more recent arrivals on the fields of the world’s temperate zones, not least because it took until the 18th century for German plant breeders to significantly increase the sugar content of fodder beet. Once this had been achieved, the groundwork was laid for the industrial production of sugar. Today, about one third of the sugar consumed worldwide derives from sugar beet (Beta vulgaris), generating an annual turnover of around €25 billion. Beet is also used in the production of bioenergy, including bioethanol.
Insects instead of beef in burgers
Insects as food present many advantages. That is something that Max Krämer, founder of Bugfoundation, is convinced about. What the geographer once encountered and learned to appreciate on his trips to Asia will soon be winning converts here. The young entrepreneur from Osnabrück plans to make European fast food healthier and more sustainable by means of the first 'insect burger'.
Making dumplings from leftover bread
In Germany, 11 million tonnes of food are thrown away every year. With their dumplings made from old, hardened and unsold bread, Janine Trappe and her team at Knödelkult are taking a stand against such wastefulness. The dumpling makers from Constance have already saved more than 1,700 bread loaves from untimely disposal.
EU paves way for insect-derived food
The global population is growing while resources are decreasing. Thus, the hitherto predominant diet of the industrialized nations, where people cover up to 70% of their protein needs from animal sources, will therefore no longer be sustainable in the near future. Although proteins are a necessary part of our diet, they can be obtained from a variety of sources. In addition to conventional meat and fish products as well as protein-rich vegetables such as soybean, there is another excellent protein source: insects.
More active genes in hybrid high-yield maize
The so-called heterosis effect is not only well-known among plant breeders, but also very popular. It describes the fact that a crossbreed of two maize inbred lines provides a significantly higher yield than either of the two parent plants. However, until now it has been unclear which molecular mechanisms this effect is based on.
Boosting investment in bioeconomy sector
The European Investment Bank (EIB) announced the launch of a new financing initiative that aims to unlock close to €1 billion of investment in the agriculture and bioeconomy sector. This large EIB lending programme for agriculture and bioeconomy outlines the Bank’s broader support for funding this sector. The operation will be guaranteed by the EU budget under the European Fund for Strategic Investments (EFSI), which forms a central part of the “Investment Plan for Europe” of the European Commission under the Juncker administration.
Flavours activate saliva immune defence
Tasty food is “mouth-watering”. However, saliva I so much more than water: It contains mucosal and immune cells as well as a large number of molecules that perform a wide variety of biological functions such as ensuring healthy teeth, gums, and oral mucosa. Moreover, saliva is the first barrier against pathogens. Therefore, it also contains a number of antimicrobial molecules, including the antibacterial lysozyme. These are part of the innate molecular immune system.
Protecting food with plasma
Pathogens such as salmonella can be transmitted through food. These bacteria are found most frequently in eggs and poultry but also in cheese and sausage slices. Researchers from the Institute for Food Quality and Safety of the University of Veterinary Medicine Hannover, Foundation (TiHo) together with terraplasma GmbH have developed a new method to protect food from bacteria. The team uses cold plasma for this purpose. Plasma is produced when gas is supplied with sufficient energy, for example via an electric field. This produces charged particles.
Dandelion inulin crystallizes in foods
Dandelion is much more than a common flower - dandelion rubber is already used to make car tires. Moreover, a molecule from the dandelion root, inulin, is also added to many foods, for example as a low-calorie fat substitute. However, it is not an equivalent substitute, because yoghurt with inulin has a different texture and thus leaves a different feeling on the tongue. Scientists at the Max Planck Institute for Polymer Research (MPI-P) in Mainz have therefore investigated the physical properties of various inulin preparations.