A collaborative effort between the Danish Technological Institute, Fermentationexperts, EXPERGO, and Institutul National de Cercetare-Dezvoltare pentru Chimie si Petrochimie has led to the development of a new alternative protein. By using by-products and macro algae, fermented seaweed and rapeseed meal have been combined to create a protein that has never been used for human consumption before. Rapeseed cake, the leftover meal from extracting oil from rapeseed, has only recently been granted approval by the European Food Safety Authority (EFSA) for human use.
The team optimized the solid-state fermentation process of rapeseed meal and seaweed through testing different process parameters and raw materials. The resulting product was dried and ground into small particles. The protein was designed to have health benefits, potentially having anti-inflammatory and antioxidant effects. It could also reduce chronic inflammation, which is associated with the development of certain diseases such as type 2 diabetes, cardiovascular disease, Alzheimer’s, chronic obstructive pulmonary disease, depression, and some types of cancer.
Although it has not been tested in clinical trials, this alternative protein is suitable for use in cereal bars and Romanian fruit drinks. There is a potential for it to be used in plant-based meat, but testing has not yet been conducted. To remove the acidic aftertaste that comes with fermentation, the team combined different ingredients to obtain perceptual taste masking. Microencapsulation techniques were also used to mask the flavor for different applications. Lipids, among others, helped reduce the effect of the aftertaste.
With this innovation, the protein could revolutionize the food industry by providing a sustainable alternative to traditional proteins. The collaboration demonstrates the importance of exploring innovative solutions when it comes to transforming by-products into valuable food ingredients. By using upcycling to create this new protein, the project also promotes circular economy ideals. Overall, the protein’s development reflects the continued focus on meeting the nutritional needs of the growing population while mitigating environmental impact.
