Press releases 2025
New Human Study Shows: Plant-Based Protein Hydrolysates Influence Satiety in Different Ways
Freising, November 18, 2025 – Protein hydrolysates are produced by breaking down proteins into short protein fragments (peptides) and amino acids. They are playing an increasingly important role in the production of plant-based foods. In a new human study, researchers from the Leibniz Institute for Food Systems Biology at the Technical University of Munich and ZIEL – Institute for Food & Health of the Technical University of Munich have shown that different hydrolysates from pea protein influence satiety in different ways. The study provides a scientific basis for the development of new foods that support nutritional strategies for weight regulation.
Wheat: Extreme Dwarfism Impairs Gluten Composition and Baking Quality
Freising, September 16, 2025 – Wheat is one of the world's most important staple foods, especially in the form of bread. A joint study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB) and the Leibniz Institute of Plant Genetics and Crop Plant Research (IPK) now shows that extremely dwarf wheat has a less favorable gluten composition than semi-dwarf, dwarf, or tall wild type wheat, and therefore produces flour with poorer baking properties.
Allergy-Triggering Proteins in Barley Measured Precisely for the First Time—New Basis for More Tolerable Foods
Researchers develop new measurement method and analyze over 180 barley accessions from around the world
Freising, July 29, 2025 – Amylase/trypsin-inhibitors (ATIs) are proteins that can trigger immune reactions in the human body. They are best known from wheat, where they are considered a possible trigger of non-celiac wheat sensitivity. An international research team led by Katharina Scherf from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has now succeeded for the first time in precisely measuring these proteins in barley. The results could open up new avenues for the development of more tolerable foods.
Change of Leadership at the Leibniz Institute for Food Systems Biology at the Technical University of Munich
Prof. Dr. Corinna Dawid Takes over as Scientific Director—Focus on Research for the Nutrition of the Future
Freising, July 8, 2025 – How can we ensure a nutritious future? With a growing world population and dwindling resources, sustainably producing healthy, tasty, and safe food is one of the greatest challenges of our time. The Leibniz Institute for Food Systems Biology at the Technical University of Munich aims to lay new scientific groundwork for this challenge under the direction of Prof. Dr. Corinna Dawid. She has led the Institute since May 30, 2025.
Less Bitter, Just as Satiating—New Study on Pea Protein Hydrolysates Delivers Surprising Findings
Freising, May 27, 2025 – A recent study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich shows that less bitter-tasting pea protein hydrolysates can induce just as strong satiety signals in stomach cells as their more bitter counterparts. The key factor is that new bitter-tasting protein fragments are formed in the gastric juice during digestion, which stimulate the release of gastric acid and the neurotransmitter serotonin – both signals contribute significantly to the feeling of satiety in the body. The study results open up new perspectives for the development of plant-based foods that combine health, pleasant taste, and sustainability in a useful way.
Mushroom Study Expands Knowledge of Natural Bitter Compounds – New Highly Effective Bitter Compound Identified
A joint press release of the Leibniz Institute for Food Systems Biology at the Technical University of Munich and the Leibniz Institute of Plant Biochemistry
Freising, April 7, 2025 – The molecular world of bitter compounds has so far only been partially explored. Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich in Freising and the Leibniz Institute of Plant Biochemistry in Halle (Saale) have now isolated three new bitter compounds from the mushroom Amaropostia stiptica and investigated their effect on human bitter taste receptors. In doing so, they discovered one of the potentially most bitter substances known to date. The study results expand our knowledge of natural bitter compounds and their receptors, thus making an important contribution to food and health research.
Analyzing Odorants Without Artifacts
Comparative Study Confirms Established Method as the Gold Standard
Freising, February 13, 2025 – When analyzing odorants in food or their raw materials, the formation of artifacts can significantly distort the results. In a new comparative study, two researchers from the Leibniz-Institute for Food Systems Biology at the Technical University of Munich have shown that the injection method in gas chromatographic odorant analysis has a decisive influence on the formation of artifacts. On-column injection proved to be the gold standard, while solvent-free methods performed significantly worse.
New Insights into the Perception of Coffee Taste
Genetic Predisposition Plays a Role
Freising, January 29, 2025 - Why does coffee taste more bitter to some people than it does to others? Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich have now come closer to answering this question. They have identified a new group of bitter compounds in roasted Arabica coffee and have investigated how they influence its bitter taste. In addition, they demonstrated for the first time that individual genetic predisposition also plays a role in determining how bitter these roasting substances taste.
Using Alternative Protein Sources: Improving the Mouthfeel of Plant-Based Foods with Fava Beans
Freising, January 23, 2025 – Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich have for the first time investigated how protein structures derived from fava beans affect a cellular model of human oral tactile cells. These sensory cells respond to mechanical stimuli such as pressure and play a key role in the perception of texture and mouthfeel of food and beverages. The new findings could help improve our understanding and ultimately optimize the sensory acceptance of plant-based foods, promoting a more sustainable and healthier diet.