Ready and running – WACKER Biotechnology Center in Munich

The focus will be on research in manufacturing processes for biopharmaceuticals and ingredients for food and dietary supplements

11-Jul-2025 - Wacker Chemie AG has officially opened its WACKER Biotechnology Center in Munich. Eminent politicians and guests from the business and research community were present to mark the opening of the new research center. The company has invested a double-digit million-euro sum in the facility. “The ...

Intentional stress in the habitat of Latilactobacillus sakei

Cream cheese alternatives: not only vegan, but also balanced

25-Jun-2025 - Food technologists are researching cream cheese alternatives that contain less sugar and fat and no additives, but are rich in plant proteins. Julia Matysek and Robert Sevenich spread stress using Latilactobacillus sakei. Quite deliberately. In a targeted manner. Using pulsed electric fields and ...

Controlling the flower architecture of barley

New ways to increase yields: researchers identify key to more grains

05-May-2025 - How the flowering of grasses - including barley - looks is controlled by "meristems", which are home to the stem cells of the plants. Biologists at Heinrich Heine University Düsseldorf (HHU) have now identified a specific peptide and the associated receptor that determine the growth of ...

Colored wheat breads in a baking marathon

Researchers test colored wheat breads in a baking marathon

29-Apr-2025 - Production of the test breads, professional aroma and quality tasting and press conference / Backstube BeckaBeck, Unter Lau 3, 72587 Römerstein Colored wheat for a healthier diet with bread: White and purple wheats are hardly established in Germany, but can help to make wholemeal bread more ...

Bite-sized chunks of chicken with the texture of whole meat can be grown in the lab

17-Apr-2025 - A bioreactor that mimics a circulatory system can deliver nutrients and oxygen to artificial tissue, enabling the production of over 10 grams ofchickenmuscle for culturedmeatapplications. These results are publishing in the Cell Press journalTrends in Biotechnologyon April 16. “Our study ...

New highly effective bitter compound identified

Mushroom study expands knowledge of natural bitter compounds

09-Apr-2025 - A joint press release of the Leibniz Institute forFoodSystems Biology at the Technical University of Munich and the Leibniz Institute of Plant Biochemistry Freising, April 7, 2025 – The molecular world of bitter compounds has so far only been partially explored. Researchers at the Leibniz ...

More than the soul of a beer

FAU researchers investigate the antibiotic and antiviral effect of hops

14-Feb-2025 - Hops are not only an essential raw material for brewing beer. Due to its special properties, hops have also been valued as a medicinal plant since ancient times. This is where the scientific work of Luisa Kober and Marco Dürsch comes in. The two researchers from the Chair of Bioprocess ...

Green food revolution

14-Feb-2025 - Plants, algae, insects and fungi - they are all considered alternatives to animal protein sources and are expected to secure the world's food supply in the future. Their advantage: they make a significant contribution to climate protection, biodiversity and a healthy diet. This is why the focus ...

Protein-Based Sweeteners as Sugar Substitutes

04-Dec-2024 - Worldwide, consumption of sugar has risen steadily in recent decades even though thisfoodcontributes to cavities, high blood pressure and widespread health issues such as type 2 diabetes and cardiovascular disease. In the joint research project NovelSweets, researchers at the Fraunhofer ...

bonduelle enters 2025 with a brand logo redesign and new, consumer-friendly label design

04-Dec-2024 - New year, new look: this is the motto under which Bonduelle is presenting itself in the new year with a design relaunch for its popular canned vegetables. The redesigned labels combine modern design elements with a consistently high level of brand recognition. Tradition reinterpreted: New ...