Research & Development

Glucomannan is a polysaccharide (multiple sugar) which, when combined with water, swells to form a very firm gel with high pressure and tear resistance. It is obtained from the konjac plant (Amorphophallus konjac), which grows predominantly in Japan and China, and various earth orchids (Salep), which are native to Turkey, Iran and Greece. In Germany, glucomannan is often used as a thickener, emulsifier, filler or gelling agent in food, medical and cosmetic products. For example, for longer freshness or better defrosting stability of baked goods, for shaping sausage and meat products or as a fiber additive for drinks. Because of the low calories in combination with a long-lasting feeling of satiety, Glucomannan is also used in diets or in the low-carb diet. It is also popular in "no carb" or konjac noodles. The market for glucomannan is growing. However, meeting the demand for glucomannan poses a challenge, because Salep is under strict control and sometimes export bans for the protection of species for orchids. Synthetic alternatives are usually not an option in the food sector. In order to meet the high demand for glucomannan, the production of glucomannan must be optimized and improved. The aim of the project is to ensure sustainable glucomannan production. It is important to develop a suitable method for growing Konjac in Germany and to find the simplest possible method of propagation for orchids in order to cultivate them on a larger scale. In addition, new uses for glucomannan are opened up and the glucomannan content in konjac and salt flour is optimized through extraction processes in order to meet the technological challenges. The project takes place in cooperation with the University of Hohenheim and BOCK Bio Science GmbH.

Yacon (Smallantus sonchifolius) is a plant that grows in the South American Andes. It forms sweet-tasting tubers underground, which are traditionally eaten raw. Due to the sweet taste, Yacon is also suitable as a natural sweetener or as an alternative to sugar, honey, agave syrup, etc. The special thing about the Yacon tuber is that it mainly contains long-chain carbohydrates, fructooligosaccharides (FOS). These taste similar to fructose (fruit sugar), glucose (glucose) or sucrose (table sugar), but cannot be absorbed in the intestine. That means: we taste the sweet taste without absorbing its energy. In addition, the FOS have a prebiotic effect on the intestine. They stimulate the activity of the intestinal bacteria positively. Fructooligosaccharides are sensitive to heat. They can be broken down into glucose, fructose or sucrose if the processing temperature is too high or the heating time is too long. These low molecular weight substances are absorbed through the intestine. The calories are supplied to the body and the prebiotic effect of the FOS is lost. The project NEW FOOD is about finding a suitable production process to produce products rich in fructooligosaccharides from the yacon root, while maintaining the positive properties of the vegetable sweetness. Another goal is to find ways to grow Yacon in Germany. The project takes place in cooperation with the University of Hohenheim.

The Quantum project is about the value chain of quinoa seeds. The seeds of the foxtail family Quinoa are covered with a natural saponin layer. This tastes very bitter and is elaborately removed by cleaning before consumption. The saponins are lost in the wash water, although they are actually of high value and could be used for many applications. Saponins are used, for example, in natural cosmetic products or in the beverage industry. The aim is to integrate the quinoa grown in Germany into a holistic system. This includes preventing the loss of saponins in the wash water and thus making them usable in other ways. We have therefore developed an efficient technology for cleaning the quinoa seeds, which enables the saponins to be recovered from the wash water. The saponins are recovered from the wash water and can be used again. The project takes place in cooperation with the University of Hohenheim and Greenfox.