EU InnoProtein project launches Protein Pioneers initiative to spark innovation
The Protein Pioneers initiative by the EU-funded project EU InnoProtein aims to improve the union’s “protein gap” by encouraging the development of highly sought-after sustainable alternatives. The initiative aims to bring together different projects exploring “untapped options” in order to improve Europe’s protein self-sufficiency and ensure food security.
“The diversification of protein sources is an urgent need. For alternative proteins to become a reality, more research is needed, and to raise consumer awareness about their consumption,” says Dr. María Carmen Villarán, coordinator of InnoProtein and director of Tecnalia, the largest center of technological applied R&D in Spain and a member of the Basque Research and Technology Alliance.
“The InnoProtein project, led by Tecnalia and involving partners covering the entire value chain, from protein producers to consumers of the same for different applications, aims to contribute to overcoming this challenge.”
Sustainable protein production
InnoProtein aims to advance sustainable protein production by developing innovative food and feed products using Single Cell Proteins (SCPs).
SCPs include microalgae and insects but can also involve the creation of non-food biobased products from residual biomass. These efforts may improve waste recycling and reduce the impact of protein production on the environment.
The possible applications for InnoProtein’s developments include food and feed, but the project also strives to create biofuels, bioplastics and biostimulants from residual biomass.
The Protein Pioneers initiative was set off by InnoProtein but includes a number of other EU projects with similar goals related to improving protein production. The other incorporated projects are Cheers, CircAlgae, BioSchamp and Like-a-Pro.
The protein pioneers
Cheers works with the brewing industry to convert by-streams into five different bioproducts, such as insect-based protein drinks and SCPs for pet food. The aim of the project is to make resource use more efficient while tackling issues related to biodiversity and agricultural land use within the beer production chain.
CircAlgae works to reveal the potential of algal biomass, of which up to 95% becomes waste. The project makes use of a cascade biorefinery approach to transform waste into “high-value” products.
The other participant, BioSchamp, sets out to tackle mushroom cultivation challenges, such as reducing pesticide use while also increasing productivity, sustainability and profitability of the European mushroom sector.
Lastly, the Like-a-Pro project wants to make EU diets more environmentally sustainable by making alternative proteins mainstream and ensuring their accessibility. They have developed 16 EU-based products from seven protein sources. Like-a-Pro is supported by a campaign for alternative proteins co-designed by EU citizens and communities.
InnoProtein launched the Protein Pioneers initiative on the 12th of October in celebration of World Algae Day.
The project organizers want to raise awareness of the EU’s “significant protein gap.” They point out that the union imports 70% of its protein-rich crops and 85% of its soybeans for both animal and human consumption. “With the global population expected to reach 10 billion by 2050, the demand for sustainable protein sources is more critical than ever.”
