Dossier - 19/10/2022

More food sustainability: crucial for people and for the environment

Strawberries in winter and imported apples? You can find them in most supermarkets. This is not sustainable. Looking to the future, the way we eat needs to change in many mundane ways – and this needs to happen quickly so that future generations will also be able to enjoy a planet that is worth living on. In Baden-Württemberg, alternative nutrition concepts are being worked at pace. Many creative ideas and innovative products already exist.

Start-up kernique catch the zeitgeist - 29/06/2021

Nut snack as a sustainable ecological concept

A delicious vegan nut snack that uses no sugar, artificial additives, gluten or palm oil, is full of essential nutrients, and is part of a commitment to environmental and social sustainability. Impossible? An Esslingen-based start-up called kernique proves otherwise. The start-up is currently planning a crowdfunding phase that offers a lucrative deal for investors. The idea catches the zeitgeist, but what exactly makes it stand out?

Researchers at the University of Hohenheim are working on an alternative to fish consisting of microalgae. Advantage: Microalgae have high quality ingredients and also contribute to carbon storage.

Two-part interview part 2 | Prof. Dr. Ortwin Renn on the green genetic engineering debate - 26/08/2019

"Green genetic engineering is a scapegoat, but no longer an innocent one"

Many scientists are expecting revolutionary advances in research to come from new molecular biology tools such as the CRISPR/Cas gene scissors. These methods are very important for agriculture, especially plant breeding and nutrition. However, the debate on green genetic engineering 2.0 looks like it may once again be heading for ideological battles. We talked with Prof. Dr. Ortwin Renn and asked him about opportunities for better communication.

A tasty dish for chickens: Researchers from the University of Hohenheim in Stuttgart were able to feed the animals the first 50 kilos of protein extract that were obtained from pasture. Yet the plants found in fields and meadows offer much more than a new source of protein for pigs and poultry: They could also constitute an alternative to soy for human nutrition. They also form a basis for organic-based plastics and paper, energy, and…

Sustainable nutrition - 05/09/2022

Insect pasta: eating healthily and improving the world at the same time

Insects on the dinner plate? Some people instantly dismiss the idea. Wrongly so, because in terms of animal welfare, ecological footprint and healthy nutrition, insect foods are much better than all other animal foods and are produced in a more controlled way. The fact that they can also taste really good is proven by the start-up Beneto Foods from Albstadt, which has developed protein-rich pasta in various flavours using cricket flour.

Researchers at the University of Freiburg quantify the amount of material needed to enable people to live without poverty. 1.2 billion people live in poverty. To lift them out of it, an average of about six tons of raw materials are needed per person and year – in particular minerals, fossil fuels, biomass and metal ores. This is the result of a study by researchers from the Chair of Sustainable Energy and Material Flow Management.

Food of the future: new production methods - 06/09/2023

NewFoodSystems: innovation space for tomorrow’s food

A rapidly growing world population and simultaneously rapidly shrinking arable land – these are just some of the major challenges facing the food industry. But how can solutions be found? Answers are being sought by the bioeconomy innovation space NewFoodSystems. Funded by the German Federal Ministry of Education and Research (BMBF), it is a network where science and industry can come together to develop sustainable food systems of the future.

ProGrün project - 30/12/2023

Using proteins extracted from grassland cuttings to produce animal feed and exploit by-product streams

Animal feed often contains protein from soy and importing it causes major environmental harm. In the ProGrün project, researchers at the University of Hohenheim, including a work group led by Prof. Dr. Andrea Kruse, are developing a scalable technological process to extract proteins from grassland cuttings and use them to make sustainable animal feed produced in the region where it will be used.

Urban agriculture - 23/04/2020

alphabeet – the green-fingered smartphone

Given the challenges faced by modern agriculture, it is vital to raise people’s awareness of how to change their approach to food. The founders of the Stuttgart-based start-up company farmee GmbH see urban agriculture as the key to making this change possible. The company has developed “alphabeet”, an app designed to encourage consumers to produce their own food. After all, only those combining knowledge and practical experience can be expected…

More animal welfare and better animal health, more climate protection and less environmental impact: Researchers at the University of Hohenheim in Stuttgart are pursuing these goals with a new approach: They are exploring the interplay between farm animals and the millions of microorganisms in the animals’ digestive tracts. The federal and state governments are supporting the university with the construction of a unique research center for around…

Dossier - 18/11/2013

Innovative textiles made possible by biotechnology

Biotechnology plays a part in many high-tech fabrics that have become an integral part of our everyday life. Whether it is products for the treatment of wounds, fabrics for marquees or for clothing, many materials have been developed or are produced using biotechnological techniques and processes. Many products marketed as “micro” or “nano” are inspired by nature.

The Cultivated B (TCB) began discussions with the European Food Safety Authority (EFSA) and officially entered the pre-submission process for novel food approval of a novel or non-farmed sausage product. Subsequent to the official submission, TCB will emerge as world’s first biotech company to apply for EFSA certification for cultivated meat. This is a pivotal first step in the evolution of the cultivated meat market.

Alternative source of protein - 07/04/2021

Smart insect farms as sustainable protein sources of the future

It is estimated that by 2050, if not before, the world's population will have grown so much that it will be difficult to provide adequate supplies of food for everyone. It is therefore high time to look for alternatives. One option could be insects as an environmentally friendly source of protein for humans and animals. The start-up company Cepri is developing smart insect farms with the goal to make primary production, which is not yet…

Freiburg researchers have studied how changing their diet could influence the ecological footprint of Germans.

Alpha-Protein GmbH - 27/07/2021

Insect farming for sustainability

Mealworms instead of fish meal and soybean meal - this is what the sustainable future of feed production looks like as Alpha-Protein GmbH see it. The company has built a highly efficient automated production plant in which residual materials from local food production are used to breed mealworms.

Article - 27/03/2019

Residues from biogas plants as feed for algae

Algae are frugal organisms. They require only light, water, minerals and carbon dioxide to be able to produce biomass. These properties will now be exploited economically in a two-year research project. Dr. Stefan Sebök from the University of Hamburg plans to study the holistic utilisation of degradation products of a biogas plant in Wallerstädten by linking them to land-based algae cultivation.

Start-up 'Innovation Matters' - 19/12/2022

Saffron cultivation in Germany - sustainable with support from robots

Saffron is one of the most expensive spices in the world, because picking it involves a complex manual process. This treasure therefore comes to us mostly from countries such as Iran with poor working conditions and low wages. A start-up company called Innovation Matters from Baden-Württemberg is now developing a robot-assisted, automated process that will make saffron cultivation attractive in Germany as well as ecological and fair.

Ready-made meals are ideal for quickly satisfying hunger. However, the quick snacks produce a lot of environmentally harmful plastic waste. To tackle this problem, the student team EDGGY from the University of Hohenheim in Stuttgart rolled up its sleeves and developed edible packaging made from eggshells and other plant-based raw materials. And even better: they simply dissolve in the hot water and can be eaten as an additional protein boost.

Daisies, peas, canola, etc.: Researchers at the University of Hohenheim want to replace gluten protein with new alternatives. Instead of ovens, 3-D printers would be possible

Germany has the most active market, Southern Europe wants more variety, and people in Poland find dairy substitutes too expensive, according to a recent study by the University of Hohenheim.

Zero Bullshit Company - 31/05/2021

From being thrown away to becoming a recycled product - Stuttgart start-up produces healthy snacks

Throwing away food? The Stuttgart-based start-up Zero Bullshit Company is declaring war on food wastage by making nutrient-rich products largely from food industry leftovers. The three food technologists who created this transparent brand are looking to develop more than just delicious and nutritious products.