Department of Plant-based Foods - University of Hohenheim
- Company typePrivate
- Founded-
- HeadquartersStuttgart, Germany
- Headcount11–50
- GTM typeB2B
- OfferingServices
Department of Plant-based Foods - University of Hohenheim firmographics
Firmographics- Name
- Department of Plant-based Foods - University of Hohenheim
- Legal name
- Universität Hohenheim
- Website
- https://plant-based-foods.uni-hohenheim.de
- Company type
- Private
- Operating status
- Operating
- Headcount range
- 11–50 employees
- Ownership category
- akta.pro rank
Department of Plant-based Foods - University of Hohenheim industry classification
Industry- Product category
- Food Science Research
- NAICS
- Research and Development in Biotechnology (except Nanobiotechnology) (541714), Grain and Oilseed Milling (3112)
- SIC
- Services-Commercial Physical & Biological Research (8731), Miscellaneous Food Preparations & Kindred Products (2090)
- akta.pro primary industry
- Plant-Based Prepared Meals & Convenience Foods Manufacturing (AFAKAGAL)
- akta.pro secondary industries
- Plant-Based Dairy-Alternative Ingredients & Bases Manufacturing (Emulsions, Fat Systems, Protein/Starch Bases for B2B) (AFAHAJAI), Plant-Based & Alternative Dairy Cultures (Vegan Yogurt/Cheese, Fermented Plant Beverages) (AFAJAJAG)
Keywords
Where Department of Plant-based Foods - University of Hohenheim is headquartered
LocationHeadquarters
- HQ city
- Stuttgart
- HQ country
- Germany
- HQ region
- Europe
Offices2 records
Markets served
Department of Plant-based Foods - University of Hohenheim business model
Business model- GTM type
- B2B
- Offering type
- Services
- Cost components
- Personnel, Technology or R&D, Operations, Infrastructure
Revenue model
- Research Funding: The department operates as a university research unit funded through government research grants, EU funding programs (ERDF, EIT Food), and German Federal Ministry funding
Go-to-market motion1 record
Distribution channels1 record
Marketing channels6 records
Department of Plant-based Foods - University of Hohenheim product offering
Product offeringCore offering
The Department of Plant-based Foods (Fachgebiet Pflanzliche Lebensmittel, 150d) is an academic research department within the University of Hohenheim's Institute of Food Science and Biotechnology. It conducts fundamental and applied research in three main areas: (1) fractionation and extraction of plant biopolymers, (2) structuring and design of functional fractions, and (3) reverse bio-engineering with a focus on 3D food printing and texturization. The department serves food industry partners, publishes peer-reviewed research, trains students and doctoral candidates, and does not sell commercial products.
Product overview
The Department of Plant-based Foods (Fachgebiet Pflanzliche Lebensmittel) at the University of Hohenheim is a university research department, not a commercial product company. It conducts academic research in three main areas: (1) Fractionation and extraction of plant biopolymers, (2) Structure and design of functional fractions, and (3) Reverse bio-engineering with focus on 3D food printing and texturing. The department does not offer commercial products but rather conducts fundamental and applied research in food science, particularly focused on plant-based alternatives, gluten-free baked goods, acrylamide reduction, and food texture modulation. Research outputs include publications, doctoral theses, and collaborations with industry partners, but no commercial product portfolio.
Differentiator
Problem solved
Functional benefit
Products and services
- Collaborative Food Science Research
- C.A.T.A.L.I.S.T. Cellular Agriculture Platform
- FutureWheat Research Project
Quantifiable outcome
- Successfully developed alternative proteins from peas, rapeseed, rice, and corn to replace gluten in baked goods
- +1 more outcomes
Companies that use Department of Plant-based Foods - University of Hohenheim
Customer profileNamed customers2 records
Segments1 record
Ideal customer profiles2 records
Department of Plant-based Foods - University of Hohenheim technology and API
TechnologyTechnology focussed No
API detail
- Has API
- No
- API docs
- API detail
Core technology
AI maturity
App detail
Feature4 records
Department of Plant-based Foods - University of Hohenheim partnerships and signals
Strategic signalPartnerships
Six partnerships are on record, tiered core and minor.
- C.A.T.A.L.I.S.T. - Cellular Agriculture PlatformcoreScalable platform for cellular agriculture funded with €1.1 million from European Regional Development Fund (ERDF). Produces food components such as proteins, fats, and flavors using microorganisms and fungi in resource-efficient manner.
- FutureWheat Research ProjectcoreJoint research with Max Rubner Institute funded by German Federal Ministry (approximately €1.5 million) to develop climate-friendly bread wheat varieties with stable yields and high baking quality under reduced fertilizer and pesticide use.
- S-TEC Center for Biointelligent Value CreationcoreCollaboration with Fraunhofer institutes, University of Stuttgart, and University of Hohenheim as part of the Stuttgart Technology and Innovation Campus (S-TEC). Focus on biointelligent technologies combining biology, engineering, and information technology for sustainable industrial transformation. Project funded with approximately €8.9 million from EU sources.
- EIT Food - Reuse2Recreate & Reuse2RepackcoreEIT Food Solutions project collaboration focused on sustainable food packaging and upcycling. The Reuse2Repack challenge developed edible packaging from eggshells through student team EDGGY.
- Becka Beck BakeryminorCollaboration on colored wheat research for whole grain bread improvement. Tested 28 different whole wheat flours from colored wheat varieties with master bakers.
- Verband Deutscher Großbäckereien (Association of German Bakeries)coreStrategic industry partnership where Prof. Jekle serves as Bread Senator. Association represents major German bakery companies and awards the title of Bread Senator to individuals who have made significant contributions to bread science.
Scale indicators5 records
Recent moves6 records
Expansion highlights5 records
Department of Plant-based Foods - University of Hohenheim competitors and assessment
Company assessmentDirect peers
- Max Rubner Institute (MRI): MRI is the German federal research institute for nutrition and food, and is already a research partner on the FutureWheat project. It conducts applied cereal science, baking technology, and acrylamide reduction research — directly overlapping Hohenheim's remit.
- TU Munich – Food and Bioprocess Engineering (Hans Eisenmann Forum): TUM's bioprocess and food engineering groups conduct applied research on plant proteins, food structuring, and process technology — a comparable technical remit to Hohenheim with overlapping industry and EU funding channels in Germany.
- Fraunhofer Institute for Process Engineering and Packaging (IVV): Fraunhofer IVV is a contracted research partner within the S-TEC consortium and works on food process engineering, protein functionality, and novel structuring. Its applied research mandate and industry contract model closely parallel Hohenheim's industry-facing work with German bakeries.
- ETH Zürich – Department of Health Sciences and Technology (Food Science): ETH's food research groups cover food processing, biopolymer structuring, and soft matter — directly comparable to Hohenheim's fractionation, structural design, and rheology work, with similar talent pools and EU funding access.
- Wageningen University & Research – Food Science Department: Wageningen's Food Science group is the leading European academic unit on plant-based and alternative-protein food research. It directly overlaps Hohenheim's plant protein fractionation, structuring, and food texture research, and competes for the same EIT Food and EU framework grants.
Emerging players
- byFlow B.V. byFlow manufactures Focus 3D food printers aimed at professional kitchens and food R&D. It overlaps as a commercial 3D food printing vendor pursuing the same personalized nutrition and food design applications Hohenheim researches.
- Natural Machines (Foodini 3D Food Printer): Natural Machines builds the Foodini 3D food printer used in personalized and fresh-food applications. It is comparable as the leading commercial counterpart in the 3D food printing space where Hohenheim conducts its fundamental rheology and microfoam research.
Broad incumbents
- Aarhus University – Department of Food Science: Aarhus' food science faculty hosts major cereal, dairy, and plant-based food research programs and competes with Hohenheim for Nordic/EU project funding. Comparable in scale and remit though broader in scope (sensory science, fermentation, dairy).
- CSIRO Food Innovation Centre (Australia): CSIRO operates Australia's largest publicly funded food research program covering alternative proteins, food structure, and processing. Comparable as a national-lab scale research operation with strong industry translation — a global benchmark for the type of operation Hohenheim aims to scale toward.
- VTT Technical Research Centre of Finland – Food Solutions: VTT's food solutions team works on plant-based proteins, cellular agriculture, and food process technologies. It overlaps Hohenheim's plant-based structuring work and is a comparable European publicly funded research operation pursuing similar industry translation pathways.
Market position
Strengths4 records
Weaknesses4 records
Competitive moat4 records
Key risks5 records
Key highlights7 records
Customer concentration
Department of Plant-based Foods - University of Hohenheim social profiles
Digital presenceDepartment of Plant-based Foods - University of Hohenheim financial estimates
Financial estimateRevenue estimate
Valuation estimate
Department of Plant-based Foods - University of Hohenheim leadership team
Management profileNumber of profiles
Profiles1 record
Department of Plant-based Foods - University of Hohenheim funding detail
Funding detailFunding overview
Funding rounds
Investors
Funding detail is available on the Subscription and Enterprise plan.Contact sales →
Department of Plant-based Foods - University of Hohenheim M&A and investment
M&A and investmentM&A
Investments
M&A and investment is available on the Subscription and Enterprise plan.Contact sales →
Frequently asked questions about Department of Plant-based Foods - University of Hohenheim
What does Department of Plant-based Foods - University of Hohenheim do?
The Department of Plant-based Foods (Fachgebiet Pflanzliche Lebensmittel, 150d) is an academic research department within the University of Hohenheim's Institute of Food Science and Biotechnology. It conducts fundamental and applied research in three main areas: (1) fractionation and extraction of plant biopolymers, (2) structuring and design of functional fractions, and (3) reverse bio-engineering with a focus on 3D food printing and texturization. The department serves food industry partners, publishes peer-reviewed research, trains students and doctoral candidates, and does not sell commercial products.
Is Department of Plant-based Foods - University of Hohenheim a public or private company?
Department of Plant-based Foods - University of Hohenheim is a private company. It is classified as state government owned and is currently operating.
When was Department of Plant-based Foods - University of Hohenheim founded?
Department of Plant-based Foods - University of Hohenheim was founded in -1. It employs 11 to 50 people.
Where is Department of Plant-based Foods - University of Hohenheim based?
Department of Plant-based Foods - University of Hohenheim is headquartered in Stuttgart, Germany, in the Europe region.
How does Department of Plant-based Foods - University of Hohenheim make money?
One revenue line is on record: research Funding.
Who are Department of Plant-based Foods - University of Hohenheim's main competitors?
Direct peers on record are Max Rubner Institute (MRI), TU Munich – Food and Bioprocess Engineering (Hans Eisenmann Forum), Fraunhofer Institute for Process Engineering and Packaging (IVV), ETH Zürich – Department of Health Sciences and Technology (Food Science) and Wageningen University & Research – Food Science Department. Emerging players are byFlow B.V. and Natural Machines (Foodini 3D Food Printer). Broad incumbents are Aarhus University – Department of Food Science, CSIRO Food Innovation Centre (Australia) and VTT Technical Research Centre of Finland – Food Solutions.
Does Department of Plant-based Foods - University of Hohenheim have an API?
No public API is recorded for Department of Plant-based Foods - University of Hohenheim.
What industry is Department of Plant-based Foods - University of Hohenheim in?
Department of Plant-based Foods - University of Hohenheim's product category is Food Science Research. Its primary akta.pro industry code is AFAKAGAL, Plant-Based Prepared Meals & Convenience Foods Manufacturing, with a secondary code of AFAHAJAI, Plant-Based Dairy-Alternative Ingredients & Bases Manufacturing (Emulsions, Fat Systems, Protein/Starch Bases for B2B). Its NAICS code is 541714 and its SIC code is 8731.