Revalorisation of vegetable processing industry remnants into high-value functional proteins and other food ingredients

    Project: EU research project

    Project Details

    Description

    The EU28 imports 77% of the protein it requires, for food or feed, representing an important vulnerability for our economy, risking our self-sufficiency and food security.
    GreenProtein aims at a major innovation by producing high-added value, food-grade and fully functional proteins and other ingredients, out of vegetal residues mainly from sugar beet.

    The main outcome will be the valorisation of 4,000 tons of agricultural residue /yearly into a high quality dried RuBisCo powder ready to enter into food industry production chains as an alternative of the widely extended egg white preparations or whey protein. We are the first team worldwide, covering the whole food chain, to design an extraction system of functional RuBisCO.

    The project will design and implement specific equipment to establish a demonstration plant with capacity of 1,500 kg/hour of vegetal residue input, rendering 28 Kg of dry RuBisCO and 82 Kg of dry dietary fibre (25-30% dry matter).

    The obtained protein has top valuable functionalities required in food industry, such as gelling, foaming or emulsifying. The outcomes have excellent market projection due to their application in growing consumer needs like high-protein foodstuff, vegan, halal, etc.

    Establishing this DEMO plant will allow fine-tuning the extraction process at industrial scale in order to define the optimal conditions for industrial manufacture. It will be built in a compact design, ready to be “plugged” to the production line, an easily replicable system with a high spreading projection in whole EU.
    AcronymGreenProtein
    StatusActive
    Effective start/end date1/09/1628/02/21