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Relevancy: 100%
Development of an innovative grinding module for sustainable and efficient protein enrichment of Leguminosae for dry-wet extraction (Project)
Currently, dry and wet extraction are the main methods available for protein enrichment. Wet extraction can noticeably achieve a higher protein content, but the resource consumption is severe because considerable amounts of water are needed. Dry extraction is linked with high energy requirement by lower protein extraction efficiency. Current developments are therefore concerned with the...
Funding period: 2023 - 2025
Relevancy: 100%
Collaborative project: Development of a process line for production of functional oat protein concentrates - subproject A (Project)
Solubility, emulsion capacity, foam and gel formation are critical properties for the processability of protein concentrates. In the case of oat proteins, these properties are generally insufficiently pronounced. Any further processing, e.g. to extrudates, is thus significantly negatively influenced. However, the steady trend towards plant-based proteins on the one hand and oat products on the...
Funding period: 2023 - 2026
Relevancy: 100%
Collaborative project: Development of a process line for production of functional oat protein concentrates - subproject B (Project)
Solubility, emulsion capacity, foam and gel formation are critical properties for the processability of protein concentrates. In the case of oat proteins, these properties are generally insufficiently pronounced. Any further processing, e.g. to extrudates, is thus significantly negatively influenced. However, the steady trend towards plant-based proteins on the one hand and oat products on the...
Funding period: 2023 - 2026
Relevancy: 100%
Collaborative project: Development of a process line for production of functional oat protein concentrates - subproject C (Project)
Solubility, emulsion capacity, foam and gel formation are critical properties for the processability of protein concentrates. In the case of oat proteins, these properties are generally insufficiently pronounced. Any further processing, e.g. to extrudates, is thus significantly negatively influenced. However, the steady trend towards plant-based proteins on the one hand and oat products on the...
Funding period: 2023 - 2026
Relevancy: 100%
Collaborative project: Larvae of the black soldier fly for human nutrition - subproject A (Project)
The black soldier fly, Hermetia illucens, is considered the most promising and, thus, most widely used insect for forage production, along with the house fly Musca domestica. Unlike most other insect species, which require highly specific food sources, H. illucens can feed as a generalist on diverse plant and animal sources, including a variety of organic waste streams. However, in the European...
Funding period: 2023 - 2025
Relevancy: 100%
Collaborative project: Larvae of the black soldier fly for human nutrition - subproject B (Project)
The black soldier fly, Hermetia illucens, is considered the most promising and, thus, most widely used insect for forage production, along with the house fly Musca domestica. Unlike most other insect species, which require highly specific food sources, H. illucens can feed as a generalist on diverse plant and animal sources, including a variety of organic waste streams. However, in the European...
Funding period: 2023 - 2025
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
