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Relevancy: 100%
Collaborative project: Matured cheese alternatives based on recombinant milk proteins and vegetable fats - Subproject C (Project)
The REALKAE project aims to develop innovative animal-free cheese products with high consumer acceptance by gaining knowledge about the proteolysis of microbially produced milk protein and the lipolysis of recombinant milk proteins (produced by Formo) and animal-free fats. In cooperation with the University of Hohenheim and optiferm GmbH, the biochemical processes induced by different starter and...
Funding period: 2024 - 2027
Relevancy: 100%
Collaborative project: In this project, an alternative protein source will be produced in a sustainable and economical process. In this process, side streams from the sugar industry are converted by edible fungi to a protein-rich biomass, which is subsequently processed into fungal/meat hybrid products - Subproject A (Project)
The project aims to produce and process an alternative protein source based on fungal mycelium in a sustainable and economical way. In this process, side streams from the sugar industry are converted by basidiomycetes into a protein-rich biomass, which is subsequently processed into fungal/meat hybrid products. The fermentation of beet pulp and molasses by edible fungi to a tasteless protein...
Funding period: 2024 - 2027
Relevancy: 100%
Collaborative project: In this project, an alternative protein source will be produced in a sustainable and economical process. In this process, side streams from the sugar industry are converted by edible fungi to a protein-rich biomass, which is subsequently processed into fungal/meat hybrid products - Subproject D (Project)
The project aims to produce and process an alternative protein source based on fungal mycelium in a sustainable and economical way. In this process, side streams from the sugar industry are converted by basidiomycetes into a protein-rich biomass, which is subsequently processed into fungal/meat hybrid products. The fermentation of beet pulp and molasses by edible fungi to a tasteless protein...
Funding period: 2024 - 2027
Relevancy: 100%
Collaborative project: Emission and entry reduction on unpaved animal runs through the use of robots - Subproject A (Project)
Keeping livestock on pasture and in open stalls is particularly animal-friendly and is also socially desirable in the meantime. Especially in cattle farming, these systems are increasingly finding their way into agricultural practice. However, one problem that has not yet been solved is the high concentrations of manure that occur, especially in areas close to the barn (shoot paths, waiting...
Funding period: 2024 - 2027
Relevancy: 100%
Collaborative project: Emission and entry reduction on unpaved animal runs through the use of robots - Subproject C (Project)
Keeping livestock on pasture and in open stalls is particularly animal-friendly and is also socially desirable in the meantime. Especially in cattle farming, these systems are increasingly finding their way into agricultural practice. However, one problem that has not yet been solved is the high concentrations of manure that occur, especially in areas close to the barn (shoot paths, waiting...
Funding period: 2024 - 2027
Relevancy: 100%
Collaborative project: Upcycling of legumes and their side streams to vegan products through fermentation with mushrooms - Subproject A (Project)
Legumes, or pulses, are part of human nutrition worldwide and have been cultivated for thousands of years. Among other things, they are characterized by a high protein and fiber content. In Europe, however, they are mainly used as animal feed, although they can have a positive effect on human health. The consumption of legumes as food is probably negatively influenced by the relatively long...
Funding period: 2024 - 2027
Relevancy: 100%
Collaborative project: Upcycling of legumes and their side streams to vegan products through fermentation with mushrooms - Subproject B (Project)
Legumes, or pulses, are part of human nutrition worldwide and have been cultivated for thousands of years. Among other things, they are characterized by a high protein and fiber content. In Europe, however, they are mainly used as animal feed, although they can have a positive effect on human health. The consumption of legumes as food is probably negatively influenced by the relatively long...
Funding period: 2024 - 2027
Relevancy: 100%
Collaborative project: Upcycling of legumes and their side streams to vegan products through fermentation with mushrooms - Subproject C (Project)
Legumes, or pulses, are part of human nutrition worldwide and have been cultivated for thousands of years. Among other things, they are characterized by a high protein and fiber content. In Europe, however, they are mainly used as animal feed, although they can have a positive effect on human health. The consumption of legumes as food is probably negatively influenced by the relatively long...
Funding period: 2024 - 2027
Relevancy: 100%
Collaborative project: Upcycling of legumes and their side streams to vegan products through fermentation with mushrooms - Subproject D (Project)
Legumes, or pulses, are part of human nutrition worldwide and have been cultivated for thousands of years. Among other things, they are characterized by a high protein and fiber content. In Europe, however, they are mainly used as animal feed, although they can have a positive effect on human health. The consumption of legumes as food is probably negatively influenced by the relatively long...
Funding period: 2024 - 2027
Relevancy: 100%
Collaborative project: 'Evaluation, development and testing of the reusable packaging, the digitization/linking at the point of sale as well as a delivery and return station for the food retail trade and the conception of cleaning logistics and germ detection' - Subproject E (Project)
Reusable packaging makes an active contribution to environmental protection and the reduction of resources used. However, their use requires innovative logistics and cleaning solutions in order to be able to continue to ensure the quality of the products in the food packaging and to offer consumers the security of hygienic outer packaging. In this context, digitization technologies and processes...
Funding period: 2024 - 2026
