Tag Archives: Vegan

Food Chemistry Days in Halle are dedicated to current innovations and problems

By LabNews Media LLC | August 15, 2025

From September 22nd to 24th, 2025, Martin Luther University Halle-Wittenberg will host the 53rd German Food Chemistry Conference. The annual meeting of the Food Chemistry Society (LChG), the largest division of the German Chemical Society (GDCh), is dedicated to innovative solutions for current challenges in food quality and consumer protection. One topic will be meat substitutes: Why do many meat substitute products taste bitter or grassy? Julia Heidenkampf from the Technical University of Munich has a… Read more »

Local, vegan, protein-rich: Rapeseed is equally suitable as a meat substitute and animal feed

By LabNews Media LLC | August 14, 2025

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Plant-based proteins from soy, peas, algae, or mushrooms are popular meat alternatives, but rapeseed protein could also be a valuable source. Researchers at the Fraunhofer Center for Chemical-Biotechnological Processes (CBP) in Leuna are demonstrating, using the EthaNa process, how a protein-rich rapeseed kernel concentrate can be obtained from rapeseed, in addition to high-quality rapeseed oil. This concentrate is ideally suited for foods such as burger patties and pasta, as well as for use as nutritious animal feed… Read more »

Real circular economy: Startup Revoltech presents vegan leather alternative made from hemp

By LabNews Media LLC | May 9

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Leather or synthetic leather is indispensable for many products such as clothing, shoes, accessories, and even car interiors. The Darmstadt-based startup Revoltech GmbH has developed a new leather alternative. The advantage: no animal products, problematic chemicals, or fossil raw materials – a real opportunity for a more environmentally and climate-friendly industry. The German Federal Environmental Foundation (DBU) has supported the further development… Read more »

Broad bean provides protein and ensures a good mouthfeel when eating

By LabNews Media LLC | January 23, 2025

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Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich have investigated for the first time how protein structures extracted from broad beans affect a cellular model system for oral human tactile cells. These skin sensory cells respond to mechanical stimuli such as pressure and play a central role in the texture perception and mouthfeel of food and beverages. The new findings are intended to contribute to the… Continue reading

Microorganisms provide vital vitamins for legumes

By LabNews Media LLC | January 22, 2025

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Natural microorganisms can enrich plant-based foods like yellow peas with vitamin B12 and other vitamins through fermentation. This was demonstrated in a successful research project at the Zurich University of Applied Sciences (ZHAW), Switzerland. A plant-based diet is considered healthy and sustainable. The new Swiss food pyramid also promotes this. Until now, the essential vitamin B12 was not naturally present in a purely plant-based diet.… Read more »

Is this still vegan? Researchers are mixing mammoth DNA into substitute products

By LabNews Media LLC | August 4, 2023

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Vegan meat is the optimal option for those who, out of conviction, want to eat vegan but still want to enjoy some products. However, even though alternatives are becoming increasingly diverse and better, they often can't hold a candle to the original. For this reason, researchers are now experimenting with mammoth DNA in vegan substitutes. Vegan meat with mammoth DNA: So… Continue reading