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Technologies 2

• Sugar-to-Fiber Enzyme for Healthier Food
  In collaboration with Kraft Heinz, our sugar-to-fiber product can convert sugar in food products into prebiotic fiber in the human gut, reducing the amount of sugar absorbed into the bloodstream without altering the amount of sugar in existing food product recipes.
• RAPID: Testing for Food Contaminants
  Contamination of food by microorganisms such as certain bacteria, viruses and fungi is a constant concern, with even miniscule amounts of certain species posing a risk for foods to become unsafe and spoiled during storage. Current safety and quality tests are often not sensitive enough to detect rare species, and because they first require the...

Collaborations 1

• Kraft Heinz Partnership
  The Kraft Heinz company approached the Wyss Institute for help to achieve its ambitious goal to make its food products healthier, resulting in a novel technology that is ripe for commercialization.

News 4

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• Translation News
  
  From Montreal to a menu near you
  April 25, 2024
• Research Spotlights
  
  Kraft Heinz partners with Wyss Institute to make sugar healthier
  December 20, 2022
• Research Spotlights
  
  Food-packaging system reduces health risks and saves food
  June 29, 2022

Multimedia 2

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  Audio/Podcast
  Making Sugar Healthier – DDN Dialogues
  With some out-of-the-box engineering, researchers have developed a nature-inspired strategy to turn sugar in packaged foods into gut-healthy fiber. This podcast features Director of Business Development, Sam Inverso, Ph.D., and Senior Engineer Adama Sesay, Ph.D., along with Judith Moca and John Topinka from Kraft-Heinz. This episode was created and is owned by Drug Discovery News,...

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  Video/Animation
  How can we feed the world?
  The current agricultural methods of feeding the world are not sustainable and already have dire consequences that will worsen as the Earth’s population continues to grow. Researchers at the Wyss Institute are working on various solutions that could help provide food for our future needs with a lower environmental impact. Credit: Wyss Institute at Harvard...