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Plantcarb Aps

Plantcarb Aps

ABOUT PLANTCARB Aps

Plantcarb Aps is a company with focus on development of crops that produce carbohydrates with functions for improvement of human health and for green solutions. We own the registered trademark HIAMBA®, which is a barley flour that has been developed with the aim to lift the burden of the global type-2 diabetes epidemic.

Read more about HIAMBA® here

OUR TEAM

PhD Jan Mousing

Shareholder and CEO of Plantcarb Aps

Strong base in business development, innovation and management. By training a veterinary epidemiologist specializing in inter alia food safety. Previous Chief Veterinary Officer (DK) and Management Board member of EFSA.

PhD Kim H. Hebelstrup

Shareholder, CSO and chair of management board of Plantcarb Aps

Chemist (B.sc.), Molecular biologist (Ph.d.) with specialization in molecular crop and plant biology.

PhD Andreas Blennow

Shareholder and CINO of Plantcarb Aps

Biochemist (PhD) and specialist in enzyme technology, starch bioengineering, nutrition and bioplastics

PhD Pernille Ollendorff Hede

Member of the management board

Strong in Biotechnology and Industrial Outreach. By training a Molecular Biologists specializing in Protein Engineering. Associate Manager at Novo Nordisk.

PhD Dagmara Podzimska-Sroka

Scientist at Plantcarb Aps

Plant Biotechnologist (M.Sc.), Molecular biologist (Ph.D.) with specialization in breeding new and improved varieties of crops and ornamental plants.

The development of HIAMBA® and other crops with modified starches is based on scientific discoveries by Kim Hebelstrup, PhD, CSO and Andreas Blennow, PhD, CINO

STARCH

Starch is the major component of our foods. It is particular high in plant foods such as potato and foods derived from flour, such as pasta, bread and other baked products. Starch is made in plants from sugars coming from photosynthesis in plant leaves. Sugar molecules are bound together in starch, and when starch is eaten, the sugars are again released by the action of enzymes in digestion. After a meal containing starch, the sugars move into the blood thereby increasing the bloods content of sugar. The speed of release of sugar from starch in digestion is important for a healthy blood sugar level. Many starch sources release sugars too quickly, and that makes blood sugars levels increase fast to an unhealthy level. On the long term, frequent increase of blood sugars to high levels may lead to type-2 diabetes. Research shows that HIAMBA® flour has a potential to prevent such fast release of sugar from starch.

OUR PRODUCTS

HIAMBA®

Many starch sources release sugars too quickly, and that makes blood sugars levels increase fast to an unhealthy level. On the long term, frequent increase of blood sugars to high levels may lead to type-2 diabetes. Research shows that flour from HIAMBA® grains have a potential to prevent such fast release of sugar from starch. HIAMBA® grains are a type of barley. The flour from HIAMBA® can be used in several baked products.

AMYLOSE

Starch usually consists of two types of natural compounds: amylose and amylopectin. We are able to provide starches that consist only of amylose. Research shows that this type of starch has some very specialized functions: It gelatinizes only a very high temperatures and it does not swell due to water uptake even at temperatures close to 100°C.

BIOPLASTIC

Research shows that our natural amylose can form a very strong type of bio- derived and biodegradable plastic. This type of plastic is a low cost and eco-friendly alternative to plastics derived from fossil oils.

CONTACT DETAILS

If you are looking for collaboration, partnering or investment opportunity, please do not hesitate to contact CEO Jan Mousing for more information.

  • Email: jm@plantcarb.com
  • Phone: +45 51337395
  • Address: Plantcarb ApS, Helsingørsvej 8, DK-3480 Fredensborg, Denmark
  • VAT: 39705648
  • IBAN: DK0964890002023587

The address of Plantcarb Aps research facilities:

Forsøgsvej 1
4200 Slagelse