Chain aspects of new protein sources
To secure the future supply of proteins for food, feed and other applications, new sources of proteins are needed. By-products from potato, rapeseed, soy, blood and milk are already available in huge quantities but not yet optimally used. Proteins from algae, duckweed, ancient grains and insects are accessible on a smaller scale. The industry typically lacks resources to scale up, find launching customers and overcome legislative issues. By joining forces PCC can help to create economic and social impact with sustainably produced nutritious proteins.
Acceptance of new protein sources
An important challenge and research area is to understand the conditions under which consumers, legislative bodies and companies will accept new proteins as safe, reliable and acceptable products or ingredients. With insects as an extreme example: these are accepted as an important source of proteins by many consumers in Asian markets, however, forbidden in the EU. PCC partners have a track record in building scientifically sound dossiers needed to introduce new proteins into the European market.
Transparency and labelling
Introduction of new sources of proteins in consumer products can only be achieved through transparency. Given the trend of increasing use of label friendly ingredients, proteins from novel sources and potential allergens create a specific labelling issue. Better consumer insight is needed to assess the different messages a label conveys to consumers: PCC partners can help you understand how consumers perceive the benefits and risks of sustainability and potential allergenicity and translate that into buying behaviour.
So far, no novel protein projects have been defined under the auspices of PCC. Many sources such as microalgae, macro-algae, insects, duck-weed, ancient grains, and by-products are currently under investigation in R&D and innovation projects of the PCC partners.
- Novel protein foods and novel processing
- Cultivation of duckweed for protein
- Feasability study insects for sustainable animal feed
- Progress - Proteins from green sources for use in both food and fish feed
- GreenProtein – Isolation of hydrophobic proteins from green plant materials
- In2Food – Production and valorisation of high quality proteins from insects
LEAP – Increasing the utilization of low value leaves by use of new protein extraction methods