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A recent study reveals rape seedcake can be modified to serve as an alternative protein source.

A recent study reveals rape seedcake can be modified to serve as an alternative protein source. alternative protein source, Rape seedcake, Study Food and Beverage Business

A recent study published in the journal Nature by researchers from the University of Copenhagen has revealed a breakthrough in making rape seedcake a viable protein source for human consumption. Glucosinolate compounds found in rape seedcake, much like those in broccoli and cabbages, typically serve as a means of defence against potential threats. However, these compounds also make the seedcake unpalatable and carry health risks, rendering the seedcake useful solely for animal feed. With its high protein content, the seedcake holds significant potential to serve as a plant-based alternative protein source for humans.

The study found that it is possible to prevent the accumulation of these defence compounds and allow rape seedcake to be used as a protein source. The researchers discovered that the compounds originate from the stalk, which connects the seeds to the podwall, acting as a glucosinolate “factory.” Using “transport engineering” technology, the researchers were able to remove the three proteins critical for the accumulation of the glucosinolates in the seeds by breeding in rapeseed. Therefore, the method can easily be applied to the rapeseed crop, where the benefits of the compounds’ resistance remain while the accumulation is prevented.

Despite its high protein content, rape seedcake is not utilized as human food due to its glucosinolate content, which poses health risks. The discovery of a solution to these problems presents the possibility of using the seedcake as a plant-based protein source, significant in transitioning away from animal-based proteins. As rapeseed is already grown extensively, the supply would not be an issue. Once translated into oilseed rape through breeding, this method could pave the way for the European Food Safety Agency (EFSA) to approve a locally-grown protein crop as novel food for human consumption.

According to one of the paper’s authors, Barbara Ann Halkier, the next step is to initiate the breeding process, which would ensure EFSA approval for the locally-grown protein crop. The process can be scaled up to fit the demands of the industry, making it a significant step towards a sustainable protein source for humans. This discovery could revolutionize the food industry and help meet the growing need for alternative protein sources.

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