Search results for: Food | Wyss Institute

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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 3

Multimedia 1

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...