The four-year project focuses on developing safe and environmentally friendly alternatives to food proteins, using cellular raw materials such as yeasts, bacteria, fungi and microalgae.
Cellular Protein Project
The project will provide insight into how microbial biomass, and/or fractions thereof, can be used as protein-rich ingredients in food in the coming years. With key industry- and knowledge partners we explore the potential of cellular proteins for novel product development.
Phycom contributes to the project by providing multiple microalgae strains with a 40% protein content to the various partners within the project. Our contribution will bring increased diversity of available algal strains to our partners as they continue exploring algae’s potential in the food industries. We’ll test cellular proteins in dairy and meat analogues, two of the biggest markets for novel proteins. These food products interest the health-conscious consumer and the global population. Growing shortages of animal proteins and an increasing demand for healthier food choices makes these substitutes popular in the food industry.
Will the project be a success? Yes! We need more and better information to convince consumers to make better food choices. This project will show how good nutritional products can be made from single-celled organisms, and will encourage the production of new innovative nutritional foods for the future.
In this project, we collaborate with food producers to preserve our planet, produce healthier food, and tackle food shortages head-on. This project is being conducted in close collaboration with these partners: