FRENVI GmbH is involved in numerous publicly funded research projects,
to develop new innovation in the field of green technology and bioeconomy.
Research and reference projects
TEEBAU – Sustainably insulated building material boards made of tea residues
Funding: approximately 1,500,000 € funded by the Ministry of Food, Rural Area and Consumer Protection Baden-Württemberg
Partner: University of Hohenheim (Prof. Dr. Andrea Kruse), Vision Domes GmbH,
bwcon research gGmbH
The challenge
The construction sector accounted for 38% of global CO2 emissions in 2019 – a significant share that illustrates the urgency of sustainable alternatives. In light of the climate crisis and the need to use resources more efficiently, FRENVI relies on innovative solutions to pave the way to a circular and climate-friendly building materials industry.
Solutions
A promising approach is the use of tea leaves, which are produced as residues in the industrial production of black and green tea extracts. These biogenic fibre residues offer great potential as fully bio-based and highly insulating building materials. The advantages of these materials include:
- Resource conservation: No additional cultivated land is required.
- Environmental protection: Production is sustainable and building materials are biodegradable.
- Energy efficiency: They reduce energy consumption in buildings due to their excellent insulation properties.
- Climate protection: The building materials bind the greenhouse gas CO2 (net sink)
By converting waste into valuable resources, FRENVI consistently pursues the principle of the circular economy.
Future prospects
The research project TEEBAU is an example of innovation and responsibility. It shows how residues from the food industry can be converted into high-quality building materials. FRENVI is continuously working on the further development of such products and ideas to shape a sustainable future.
For more information about our work, please visit our FRENVI Fibre Materials page where you can find out more about our current projects and products.
DIGIBIORAFF: Use residues from the beer industry in a meaningful way
DIGIBIORAFF Digitalization of biorefinery concepts for the cascading use of biogenic side streams of the beer industry
Funding: about 400,000 € funded by the Ministry of Economic Affairs, Labour and Tourism Baden-Württemberg
Partner: University of Biberach (Prof. Dr. Heike Frühwirth)
FRENVI GmbH, in cooperation with Prof. Heike Frühwirth from Biberach University of Applied Sciences, is developing a groundbreaking process for the sustainable use of brewer’s grains. As head of the department "Industrial Biotechnology", Prof. Frühwirth contributes her expertise in the extraction of biomass and the production of spirulina algae to this forward-looking project. FRENVI processes the fiber-rich components into cutlery and the university uses the mineral nutrients of the brewer's grain for algae cultivation.
The challenge
In Germany, about 1.7 million tonnes of brewer’s grains are produced each year. Due to the rapid perishability of the material, up to now large-scale utilization options for this valuable by-product of beer production are missing.
Innovative solution through multiple use
Our developed two-stage process enables optimal cascade use:
- Nutrient extraction: In a water-based process, valuable macronutrients such as phosphates are obtained.
- Material recycling: FRENVI processes the fibre materials into fully bio-based and compostable 3D tableware solutions and cookies.
- Algae production: The extracted minerals serve Biberach University as a nutrient medium for the cultivation of pharmaceutically valuable spirulina algae.
Sustainable cycle
Through this innovative approach, one product line – beer – now produces two more high-quality product lines: spirulina algae for human nutrition and sustainable tableware as an alternative to conventional disposable packaging. The process operates completely without waste.
Future prospects
FRENVI continues its development work to integrate industrial-scale brewer grains into the food cycle, making an important contribution to resource efficiency.
