Research project Fermentation for protein production within innovative value chains
General introduction
How can the application of fermentation-based protein production and processing be faster and more efficient? Protein produced by microbial fermentation provides opportunities for the transition to a more sustainable food system. However, development, industrial implementation, and final processing into food, feed, or fine chemicals require challenging pathways in many cases. Through the VLAIO COOCK+ project 'Ferm Protein', these processes are given a financial boost. The aim is to bring knowledge together more efficiently and then disseminate it.
Research approach
We gather the relevant knowledge, ensure subsequent accessible knowledge dissemination, and organize interactive and inspiring interactions between the partners in the new production chain. A strategically composed guidance committee of companies and spearhead clusters ensures that the work packages focus on targeted goals. There will be a knowledge matrix around state-of-the-art production, processing of carbon- and nitrogen-rich raw materials and by-products into microbial protein. Here the focus is on the potential of feedstocks. We are also mapping the possibilities of optimizing microorganisms (e.g. via genetic modification). Regulatory implications are also part of the knowledge effort. The process of scaling up fermentation processes receives special attention: where are obstacles located and are solutions provided? Finally, we work out business cases with an eye for the economic picture.
Relevance/Valorization
These actions give more power to the previously developed three-sided platform The ProteInn Club (www.theproteinnclub.eu), with researchers, policy and private specialized companies already innovating in one of the phases of the protein value chain. We expect more and faster innovative, cross-sectoral, sustainable and economically viable value chains to be established. The Ferm Eiwit project contributes to the strategic strengthening of Flanders' leading international position on fermentation-based proteins. It represents an important building block in the protein shift to more sustainable proteins.
