Media Highlight

3D food printing enables the transformation of raw materials into ready-to-eat products with specific shapes, flavors, and textures. Innovative dishes can be created that are not only delicious but also visually impressive. Rose petal pasta? A Colosseum made of chocolate? Everything is possible! In poorer regions or during natural disasters, 3D food printing can improve food supply. For people with swallowing difficulties, texture customization can significantly enhance their quality of life.

3D food printing is more than just technology – it is a creative journey that can completely reshape the future of food.

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In the heart of Stuttgart, not only an edible model of the Hohenheimer Castle is being created from cookie dough, but also the vision for sustainable, innovative food production. The PhD student Robert Fribus, under the guidance of Prof. Dr. Mario Jekle, explores the endless possibilities of 3D food printing - from the creation of different textures to the upcycled use of various materials. A highlight of this research will be presented the end of February at the "New Food Festival" in Stuttgart.

SWR Sendung 19:30, 17.02.2024 
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Tagesschau 12:00 Uhr, 28.02.24 

Article report: schwaebische.de, Schwäbischer Verlag, Thomas Hagenbucher

Newspaper report: Stuttgarter Zeitung Nr. 42 | Dienstag, 20. Februar 2024

A particular emphasis of our research is the structural design, which is a key component in ensuring food quality. With the use of the MCR rheometer from Anton Paar, we have significantly advanced our research in plant-based structures and raw materials. The precision of the rheometer and its user-friendly software have made it indispensable for standardization and reliability in our work. In the realm of food research, the Anton Paar Rheometer stands out as a fundamental tool for ensuring consistency and reproducibility of results, thereby advancing our understanding of food technology.

Source: Video Anton Paar

Natalie Feller, a doctoral student at the Department of Plant-Based Foods at the University of Hohenheim, is currently driving a research project focusing on replacing gluten proteins with alternative proteins. These proteins come from a variety of sources, including peas, canola, rice, and corn. The goal of her research is to produce fluffy and airy baked goods that are also gluten-free. In her research, Natalie combines various disciplines such as food technology, materials science, and engineering.

Research in this area is of particular interest as gluten appears as a problematic protein in two to three percent of the population. Thus, the development of gluten-free alternatives that still retain the taste and texture of traditional baked goods could be of great benefit to a significant number of people.

Link to video (Source: Press releases from the University of Hohenheim - link)

Image left: Doctoral student Natalie Feller portions the bread dough with alternative proteins instead of gluten into mini loaf pans for the baking line, 30g at a time. | Image source: University of Hohenheim / Oliver Reuther

Image right: What gives the dough the desired airiness: Plant proteins (l.) or saponins (r.)? | Image source: University of Hohenheim / Corinna Schmid

Five students - Cora Schmetzer, Alena Fries, Paulina Welzenbach, Lina Obeidat, Bahar Abrishamchi - from the EDGGY team at the University of Hohenheim have developed an edible packaging film based on eggshells as part of the EIT Food Reuse2Repack Challenge project. For their innovative idea, the students were awarded the prize for the most innovative idea. The project was coordinated by Dr. Ahmed Fahmy from the Department of Plant-Based Foods and Malte Leible from the Department of Food Materials Science.

Link to video 1 (Source: swr.de)

Link to video 2 (Source: Press releases from University of Hohenheim - link)

Alena Fries is currently working at the Department of Plant-Based Foods on her master's thesis investigating the acrylamide formation kinetics on the bread crust and manufacturing a device for a defined crust formation.

From left to right: Cora Schmetzer, Alena Fries, Paulina Welzenbach, Lina Obeidat, and Bahar Abrishamchi

Image source: EDGGY / Cora Schmetzer

Natalie Feller is conducting research at the University of Hohenheim under the supervision of Prof. Dr. Mario Jekle, focusing on improving the quality of gluten-free baked goods. At the heart of her innovative work are plant proteins and surface-active extracts, which are crucial in enhancing the gas-holding capacity of gluten-free bread. Another research approach within the department involves developing a protein-arabinoxylan network that aims to mimic the functions of a gluten network. In addition, new possibilities for texturing gluten-free doughs are being explored through innovative methods such as 3D printing. This research is part of a broader objective to develop sustainable and flexibly applicable food technologies. Future projects aim to explore the potential of gluten-free sorghum for the production of European staple foods, thus meeting consumer demands for high-quality, safe, and environmentally friendly food options.

Link to the article (Baking Europe Journal, Winter 2024, p. 11 -14)

From vegan salmon that already adorns the shelves of Rewe to protein-rich steaks produced without animal suffering—the possibilities are endless. Under the leadership of department head Prof. Dr. Mario Jekle, PhD candidate Robert Fribus is exploring the diverse applications of 3-D printing technology, which could revolutionize everything from haute cuisine to sustainable food production.

Link to the article (Thomas Hagenbucher, schwaebische.de, Schwäbischer Verlag)

Natalie Feller, a PhD-Student at the Department of Plant-based Foods at the University of Hohenheim, under the guidance of Prof. Dr. Mario Jekle, is researching the use of plant proteins and surface-active plant extracts, such as from quinoa. Her goal is to improve the texture and structure of gluten-free bread. This research aims to gain the understanding of mechanisms at the surface of gas bubbles in the dough and identify how these relate to real improvements in product quality.

Link to the article (Chemistry World, 18.12.2023, by Victoria Atkinson)

In the research laboratories of the University of Hohenheim, revolutionary food alternatives are being developed with the potential to transform the market. A primary focus of this innovative research is on the development of gluten-free baked goods that match conventional products in texture and taste. Doctoral candidate Natalie Feller, under the guidance of Prof. Dr. Mario Jekle, leads this research within the Department of Plant-based Foods at the Institute of Food Science and Biotechnology. Her focus is on gluten-free doughs made from rice flour, enriched with proteins and extracts from quinoa, daisies, and millet. These ingredients not only offer a nutrient-rich alternative but are also characterized by their climate resilience.

Source: LIFT Das Stuttgartmagazin , "Snacks aus dem Reagenzglas", Issue 23 (2023), 16-17. Interview and report with Natalie Feller & Prof. Jekle.

At the Department of Plant-based Foods at the University of Hohenheim, the research team led by Prof. Dr. Mario Jekle is working on making plant proteins more appealing to consumers and developing alternatives to meat. As the concept of eating less meat is not yet culturally entrenched in Germany, tasty alternatives are needed. In the development of meat substitute products, the focus has shifted from using fats and additives to combining nutrient-rich proteins such as gluten and soy protein. This combination creates a structure that produces an authentic mouthfeel and simultaneously provides a broad spectrum of essential amino acids. Furthermore, new protein sources, such as rapeseed proteins, are also being explored. Thanks to successful breeding efforts, these are now available without any unpleasant aroma, and the by-products of rapeseed oil production could be used as a high-quality protein source in food.

Link to article (Source: Focus-Magazin Heft 26/2023, focus.de)

At Department of Plant-based Foods, Prof. Dr. Mario Jekle leads innovative research projects that deal with replacing the problem protein gluten. The aim is to replace gluten, either directly by selected proteins from peas, rapeseed, rice, or corn, or linked protein chains with gluten-like properties. In addition to these approaches, the application of 3D printers in bakery production is being investigated, enabling the optimization of the baking process and individual customization of dough structure and composition. This research opens up new possibilities for personalized nutrition and efficient resource use in food production.

Source: Laborpraxis, Ausgabe 5-6/2023

The University of Hohenheim is at the forefront of innovation in food technology, meeting the needs of the growing number of people who follow a gluten-free diet. Natalie Feller from the Department of Plant-Based Foods is currently researching alternatives to gluten, based on proteins from peas and canola. They combine these with natural saponins to replicate the airy structure that gluten traditionally provides in baked goods. In addition to researching these tailored proteins, the team is working on utilizing 3-D printing technologies to produce a wide range of foods. The University of Hohenheim is thus a leader in the search for forward-looking solutions for gluten-free dietary options. 

Link to article (source: bzfe.de)

The University of Hohenheim is researching alternative proteins from peas, canola, and daisies to replace gluten in baked goods. The food researchers at the University of Hohenheim, led by Prof. Dr. Mario Jekle, head of the Department of Plant-Based Foods, are focusing on stabilizing the interface between gas bubbles and dough using alternative proteins extracted from natural proteins like peas or canola. Supported by natural saponins, which are obtained from sources like daisies, these new protein alternatives are intended to replace the supportive gluten framework. These innovative approaches could also be implemented in a 3D printer. In this process, the baked goods are built up layer by layer and immediately solidified, which could revolutionize traditional baking in the oven. With a focus on protein research and 3D printing, the University of Hohenheim aims to provide sustainable and individually tailored solutions for a gluten-free diet.

Link to article (source: vital-region.de)

Plant-based alternatives to traditional animal products have significantly gained popularity in recent years and have now arrived in mainstream shopping markets. A variety of vegan products are on offer these days. Nevertheless, there is a clear price disparity between these plant-based alternatives and their animal equivalents. This article analyzes this phenomenon in a scientific way and seeks the economic and production-related reasons that lead to higher costs for plant-based alternatives. It's a look at the financial reality of a vegan diet, and we ask the question: Is veganism truly a luxury that one must be able to afford?
Prof. Dr. Mario Jekle, head of the Plant-based Foods department, was interviewed on this matter.

Link to article (source: stuttgarter-zeitung.de)