Initiative for Biogenic Value Creation and Smart Farming

By combining vegetable oils, polymers (e.g. carbohydrates, proteins) and secondary plant substances, spreadable or stick-resistant oleogels can be created. They can replace palm fat in foods or serve as plant-based lubricants. The raw materials used are regional oils and the press cake produced as a residue. This increases the added value of regional vegetable oils and supports local agriculture in the long term.

Moors are the largest terrestrial carbon pools. To encourage their preservation, we aim to create maximum value through productive agricultural use of peatlands, i.e., paludicultures. We are researching the use of paludicultures for the production of biobased, sustainable packaging. To this end, we analyze potential raw materials, develop processing methods, investigate interactions and carry out material tests.

60% of our plastic waste is packaging waste. A bio-based coating system with a high water vapor barrier for fiber substrates aims to reduce this amount. It offers optimum protection for food and uses raw materials from bark, which is often thermally recycled as a by-product of wood processing. The project thus increases sustainability.

As part of the zero-waste initiative, we are developing edible packaging alternatives with the properties of conventional packaging that preserve the quality of food. The aim is a functional, lipid-based coating with antimicrobial natural substances. The plant substances are obtained from by-products of food processing, which promotes sustainability.

Plant proteins are used as a raw material for meat and fish alternatives, for example. However, these have globular structures. In order to imitate animal muscle tissue, however, fibrillar structures are required. The ProSpin project therefore aims to develop a novel technology that can be used to produce plant-based protein fibrils for food applications.

Tempeh is made from fermented soybeans and is rich in proteins, vitamins and minerals. The aim of the project is to develop tempeh from local legumes such as peas, sweet lupins and field beans, which also contain valuable vegetable protein, fiber and unsaturated fatty acids. Various types of fungi are used in the fermentation process to expand the product range.

Large quantities of stretch film waste are produced in agriculture. In conventional thermomechanical recycling, specks caused by foreign materials reduce the quality of the film. If the solvent-based recycling technology from packaging recycling is transferred to agricultural stretch films, pure polyolefin recyclates can be obtained. This enables high-quality recycled agricultural films, conserves raw materials and promotes sustainable, circular agriculture.

Multisensory combined with multimodal measurement techniques enable innovative applications in agriculture. These include monitoring crop storage, measuring emissions in animal farming, field analysis, assessing the state of ripeness and field measurements of N2O. The creation of climate certificates is also facilitated by the simple data acquisition.

Bio-based raw materials such as algae, palm leaves, grasses or wood fibers can serve as starting materials for biopolymers. However, they contain migratable substances and contaminants that limit their usability. The creation of a biopolymer database with specifications such as barrier function, migratable ingredients and possible applications facilitates targeted use.

We develop processing concepts for high-fiber foods through the holistic use of oat raw materials. This involves converting the side stream from oat drink production, known as oat okara, into functional fiber ingredients. Sensor and AI-supported process controls optimize processing, while stabilization processes improve shelf life and functionality. This reduces losses, increases added value and expands the product range.