We're investigating how plants can become more resilient to heat and pests and grow healthier, how animals can be raised in a species-appropriate manner, and how food can become more durable and nutritious by making smart use of natural ingredients.
HEALTHY, RESILIENT PLANTS
We're putting nutrient-rich plants that are resistant to heat, drought, and pests on the fast track. Purple wheat, for example, contains healthy colorants that protect the heart and cells. Local legumes provide valuable protein, and delicious vegetables are being adapted for large-scale sustainable organic farming.
MILK, CHEESE, AND PLANT-BASED ALTERNATIVE
SImproving animal welfare and health is our top priority. This results in healthy and tasty products made with modern high-tech processes. At the same time, we develop vegan cheese and sausage alternatives that closely resemble the animal-based originals in taste, texture, and nutritional value. To achieve this, we also utilize valuable side products and use microorganisms to provide vitamin B12.
SUSTAINABLE FOOD AND BEVERAGES
Apple juice, beer, wine, and honey benefit from robust plants and innovative processing techniques. Modern technologies and targeted variety selection ensure quality, shelf life, and nutrient richness. Apple orchards are managed to be climate-resilient, vines and hops are specifically bred to be more resilient, and honeybees are supported.
INNOVATIONS IN NATURAL FOODS
From beetroot granules to plant-based emulgators, we develop natural ingredients entirely free of chemicals. Saponins extracted from plant byproducts serve as emulgators or foaming agents, creating stable, creamy, and shelf-stable foods such as ice cream or dressings. This makes valuable use of byproducts and creates new, healthy products.
RESEARCH AT A SECOND GLANCE
Even labels like the Nutri-Score incorporate knowledge from Hohenheim: Using eye-tracking, we analyze how consumers perceive information and how labels can help them choose healthier foods more quickly.
