Bühler Group looks to its extrusion technology expertise to solve plant protein texture challenge The company has identified ‘huge opportunities’ in side-stream valorization as it looks to make use of its expertise in extrusion technology to produce the ‘next generation’ of healthier and more sustainable meat substitutes.
The Swiss-based technology group has just announced a partnership with the German Institute of Food Technologies (DIL) to accelerate research and the development of new solutions for more sustainable protein production.
Christoph Vogel, Head of Market Segment Proteins & Ingredients at Bühler, told FoodNavigator that the tie-up aims to accelerate sustainable food production and develop new production technologies for healthy and sustainable food products, focusing on alternative protein-based products with a lower environmental impact than the meat value chain’.
The company has identified ‘huge opportunities’ in side-stream valorization as it looks to make use of its expertise in extrusion technology to produce the ‘next generation’ of healthier and more sustainable meat substitutes.
Researchers develop novel antibody fragments against SARS coronavirus-2
An international research team led by the University of Bonn (Germany) has identified and further developed novel antibody fragments against the SARS coronavirus-2. These nanobodies are much smaller than the classic antibodies used to treat US President Donald Trump, for example.
They therefore penetrate the tissue better and can be produced more easily in larger quantities. The researchers at the University Hospital Bonn have also combined the nanobodies into potentially particularly effective molecules. These attack different parts of the virus simultaneously. The approach could prevent the pathogen from evading the active agent through mutations. The results are published in the journal Science.