From bio-residuals to food proteins

With a media centric approach and modified fungal strains for precision fermentation, we establish sustainable production of animal-identical food proteins based on bio-residuals from agriculture, food- and biotech industry.

Projects

The UPCYFUN-project is supported by Innovations Fund Denmark

UPCYFUN – Microbes create sustainable proteins for the food future

UPCYFUN is upcycling biostreams into production media, i.e. food for microbes, and the development of microbial strains that can efficiently utilize these media.

By utilizing technology and knowledge from Denmark's biotech and pharma, UPCYFUN will create a new fermentation industry for food based on sustainable production media. This requires new collaborations across existing sectors and the creation of a completely new value chain.

The UPCYFUN project, led by ProteinFrontiers and collaborating with DTU, AAU, Vestjyllands Andel, LYRAS, Danish Technological Institute, HNH-Consult and Pixinno.

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Project supported by:

Cascade utilization of side(bio)streams as production media for precision fermentation of milk proteins

This requires as a starting point a comprehensive overview of and knowledge about local side (bio)streams from agriculture, food and industry. For example molasses, vinasse, spent yeast from the brewery/biotech industry, permeate from whey protein production, brown juice from beet tops/grass protein production, potato juice, etc. This knowledge does not exist today and requires a total mapping of availability, quantities, season, delivery as well as a characterization of these regarding nutrient content and possible toxins.

The Network Animal Free Protein – Fermentation Produced Milk Protein is supported by GUDP

"Animal Free Protein – fermentation produced milk protein"

The vision is to create a Danish hub for cellular food production, where we gather Danish competences at the crossroads of biotechnology and food production.

The network will connect the Danish resource base and bridge the gap between research, innovation, production, and the market.

The network's aim is to highlight opportunities and barriers to novel foods based on sustainable production of milk proteins through precision fermentation.

The network is a pre-competitive forum across sciences, trade associations, businesses, consumers, and authorities. The network will produce a "roadmap" for building a Danish cellular food production with a focus on milk protein. We work throughout the value chain for alternative milk proteins.

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BioFerment is supported by BIOSOLUTIONS ZEALAND

"BioFerment"

We must transform the food system to become climate neutral. A significant part of the livestock must be replaced with protein produced by precision fermentation and cultivated meat to reduce the climate impact from food. It will require new and inexpensive substrates in large quantities.

The project develops methods for up-cycling local agro-industrial biostreams as an affordable and sustainable fermentation substrate for the production of food proteins, e.g. betalactoglobulin. We develop biostreams and production organisms to match.

The partners in the project are:
ProteinFrontiers, 21st. Bio, Nordic Sugar, Aalborg University, Danish Technological Institute