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Relevancy: 100%
Collaborative project: Development of a biotechnological and food-technological process for the production of a vegan meat analogue based on extruded mycelia of edible fungi (basidiomycetes) - subproject A (Project)
The aim is to develop a sustainable and resource-conserving process for the large-scale production of edible mushroom mycelium using novel cultivation containers and agro-industrial side streams. Furthermore, the mycelium is to be used as a substitute for plant proteins in innovative meat substitute products in a high-moisture extrusion process yet to be developed. Initially, it is planned to...
Funding period: 2023 - 2026
Relevancy: 100%
Collaborative project: Development of a biotechnological and food-technological process for the production of a vegan meat analogue based on extruded mycelia of edible fungi (basidiomycetes) - subproject B (Project)
The aim is to develop a sustainable and resource-conserving process for the large-scale production of edible mushroom mycelium using novel cultivation containers and agro-industrial side streams. Furthermore, the mycelium is to be used as a substitute for plant proteins in innovative meat substitute products in a high-moisture extrusion process yet to be developed. Initially, it is planned to...
Funding period: 2023 - 2026
Relevancy: 100%
Collaborative project: Advanced stimulation methods to differentiate adult stem cells into functional tissues for the production of cell-based meat products for the food sector - subproject A (Project)
Innocent Meat GmbH is a company in the development and distribution of cell-based meat products. This is real meat grown directly from animal cells, avoiding the rearing and slaughter of animals. The cells can be obtained from the living animal. In the case of Innocent Meat, the cells are adult porcine stem cells, further specified as porcine myo-satellite cells. The meat is produced in a...
Funding period: 2023 - 2025
Relevancy: 100%
Collaborative project: Advanced stimulation methods to differentiate adult stem cells into functional tissues for the production of cell-based meat products for the food sector - subproject B (Project)
Innocent Meat GmbH is a company in the development and distribution of cell-based meat products. This is real meat grown directly from animal cells, avoiding the rearing and slaughter of animals. The cells can be obtained from the living animal. In the case of Innocent Meat, the cells are adult porcine stem cells, further specified as porcine myo-satellite cells. The meat is produced in a...
Funding period: 2023 - 2025
Relevancy: 100%
Collaborative project: In-vitro production of smart fish proteins: establishing fat precursor cells from salmonid fish for the development of sustainable, high-quality fish foods - subproject A (Project)
Fish products are an integral part of the human diet. Globally, approximately 156 million metric tons of fish were consumed in 2018, corresponding to a doubling of the consumption over the past 60 years. However, a sustainable supply of fish foods cannot be ensured, due to overfishing. Thus, new approaches are required to ensure a sustainable supply of healthy fish foods. A promising approach for...
Funding period: 2023 - 2026
Relevancy: 100%
Collaborative project: In-vitro production of smart fish proteins: establishing fat precursor cells from salmonid fish for the development of sustainable, high-quality fish foods - subproject B (Project)
Fish products are an integral part of the human diet. Globally, approximately 156 million metric tons of fish were consumed in 2018, corresponding to a doubling of the consumption over the past 60 years. However, a sustainable supply of fish foods cannot be ensured, due to overfishing. Thus, new approaches are required to ensure a sustainable supply of healthy fish foods. A promising approach for...
Funding period: 2023 - 2026
Relevancy: 100%
Collaborative project: In-vitro production of smart fish proteins: establishing fat precursor cells from salmonid fish for the development of sustainable, high-quality fish foods - subproject C (Project)
Fish products are an integral part of the human diet. Globally, approximately 156 million metric tons of fish were consumed in 2018, corresponding to a doubling of the consumption over the past 60 years. However, a sustainable supply of fish foods cannot be ensured, due to overfishing. Thus, new approaches are required to ensure a sustainable supply of healthy fish foods. A promising approach for...
Funding period: 2023 - 2026
Relevancy: 100%
Collaborative project: Upcycling of side streams with basidiomycetes to obtain sensory usable legume and mycoproteins as new vegan protein alternatives - Subproject A (Project)
Considering the strong and steady growth of the global legume-based protein-rich products market, there is an urgent need to explore a smart and effective approach to overcome the taste and allergen challenges of legume protein while recycling the by-products from legume protein processing and usage, bringing real prominence to the global market for legume-based alternatives on our planet. The...
Funding period: 2024 - 2027
Relevancy: 100%
Collaborative project: Upcycling of side streams with basidiomycetes to obtain sensory usable legume and mycoproteins as new vegan protein alternatives - Subproject B (Project)
Considering the strong and steady growth of the global legume-based protein-rich products market, there is an urgent need to explore a smart and effective approach to overcome the taste and allergen challenges of legume protein while recycling the by-products from legume protein processing and usage, bringing real prominence to the global market for legume-based alternatives on our planet. The...
Funding period: 2024 - 2027
Relevancy: 100%
Collaborative project: Upcycling of side streams with basidiomycetes to obtain sensory usable legume and mycoproteins as new vegan protein alternatives - Subproject C (Project)
Considering the strong and steady growth of the global legume-based protein-rich products market, there is an urgent need to explore a smart and effective approach to overcome the taste and allergen challenges of legume protein while recycling the by-products from legume protein processing and usage, bringing real prominence to the global market for legume-based alternatives on our planet. The...
Funding period: 2024 - 2027
