APPLIED RESEARCH · UNIVERSITY OF BONN
Rethinking sweetness through biotechnology.
We investigate sweet dietary fibers that could combine sweetness, carbohydrate functionality and fiber characteristics for future food applications.
RESEARCH SUPPORTED THROUGH COMPETITIVE FUNDING
PROJECT IDENTITY
Sweethoven Biotech is not a company or separate legal entity. It is a project identity developed within successive publicly funded research and transfer activities at the University of Bonn. The name brings these activities together under a shared vision: exploring whether enzymatically produced carbohydrates could combine sweetness with fiber-related functionality and offer potential for future food applications.
THE CHALLENGE
Sweetness is more than taste
In food formulation, sweetness is only one part of the equation. Sweet ingredients also influence bulk, texture, processing behavior and nutritional properties.
Sweet taste
How strongly does an ingredient contribute to perceived sweetness?
Bulk & texture
Does it contribute material, mouthfeel or structural properties to a food?
Processing behavior
How does the ingredient behave during formulation, heating, storage or processing?
Nutritional profile
How is the ingredient handled by the body, and what nutritional characteristics does it contribute?
INGREDIENT PROFILES
Different ingredients. Different properties.
Different ingredient classes contribute to sweetness, bulk and nutritional characteristics in very different ways.
Sugars
Sweet taste
Provide bulk
Glycemic impact
Intense sweeteners
Sweet taste
No bulk
No/low energy
Dietary fibers
No sweetness
Provide bulk
Physiological benefits
THE IDEA
One ingredient. Combining sweetness, bulk, and fiber functionality
That is the idea behind Sweethoven Biotech. We investigate sweet carbohydrate structures that could combine sweetness with the functional and nutritional properties associated with dietary fiber.
Sweet fiber candidate 01
Sweetness intensity: 50 – 60 %
Provides bulk
Beneficial glycemic properties
OUR RESEARCH
From enzymes to functional carbohydrates
01
Enzyme discovery & characterization
We identify and characterize enzymes that catalyze the efficient formation of promising carbohydrate structures.
02
Biocatalysis & downstream processing
We investigate biocatalytic production and downstream processing strategies for the efficient production and purification of carbohydrate structures.
03
Functional evaluation
We evaluate sensory, technological and nutritional properties to assess their potential for future food applications.
THE SCIENCE
Structure makes the difference
Carbohydrate properties are shaped not only by their building blocks, but also by how those units are connected. We investigate how molecular architecture can influence sweetness, digestibility and functionality in food systems.
ONE BUILDING BLOCK. DIFFERENT STRUCTURES
Glucose
Starch
THE PROJECT
Applied research at the University of Bonn
Sweethoven Biotech is an applied research project at the University of Bonn. It is not a company; our focus is on scientific development and the validation of future application and utilization pathways.
THE TEAM
Meet the people behind Sweethoven Biotech
Dr. Marcel Hövels
Project lead
Dr. André Neff
Project co-lead
Dr. Gefion Liebau
Medical expert