Arbiom, a fermentation start-up, is revolutionizing the food industry by using side streams from the forestry industry to create a protein ingredient for human nutrition. By leveraging untapped resources in the food sector, Arbiom is increasing efficiency and pushing the boundaries of food inputs.
Through a partnership with the European NextGenProteins consortium, Arbiom has developed SylPro, a yeast-based protein ingredient produced from wood via fermentation. SylPro has been approved as a novel food in the EU and has received positive feedback from consumers. This protein-rich ingredient boasts a balanced amino acid profile, high digestibility, and is suitable for a wide range of products including meat analogs, cheese analogs, spreads, sauces, and specialized nutrition for the elderly and sports enthusiasts.
The NextGen Proteins project, which aims to explore and validate various protein sources such as insects, fungus, yeast, and algae in food and feed, played a crucial role in developing and testing SylPro-based products. Working alongside partners, Arbiom helped create meat analogs, specialized nutrition products, spreads, baked goods, extruded snacks, and ready meals. The perception of SylPro as an alternative protein and the level of consumer appreciation for these new products were assessed by consumer panels in Germany, Sweden, and the UK.
In collaboration with German company Biozoon, which specializes in powder-based mixes for elderly and lifestyle nutrition, Arbiom incorporated SylPro into powder-based spreads as a complementary protein to pea. These spreads, with a protein content above 20%, target the active population (25-45 years) and are also suitable for the elderly due to their soft and creamy mouthfeel and texture. Consumer surveys in Sweden and Germany revealed that over three-quarters of respondents had a positive experience with SylPro-based spreads.
Moreover, Arbiom and partners Mowi, Aquascot, and Waitrose teamed up to develop a SylPro-based salmon value chain. From sourcing raw materials (SylPro from Arbiom), feed formulation and production (Mowi), salmon farming and processing (Aquascot), to consumer testing (Waitrose), the collaboration aimed to enhance the sensory qualities of salmon filets fed with SylPro-based diets. Results showed that two-thirds of the panel of 80 UK Waitrose customers indicated a likeliness to purchase salmon filets fed with the SylPro-based diet. The inclusion of SylPro in aquafeeds for Atlantic Salmon enhanced the strength of flavors without significantly altering appearance, odor, or aftertaste. Additionally, consumers preferred the mouthfeel of SylPro-fed salmon compared to standard salmon.
“The European consumer perception for yeast-based protein foods within the project is very positive,” stated a spokesperson from the NextGen Proteins. “This predicts a great future forecast for the alternative protein market as more and more people are interested in sustainable foods.” They also highlighted a study by the Protéines France association in 2022, revealing that one-quarter of French people have embraced non-animal protein sources in their diets.
The food and beverage industry is witnessing significant trends in manufacturing, processing technology, distribution, innovation, sustainability, regulations, packaging, marketing, and consumer preferences. With Arbiom’s groundbreaking use of forestry side streams to produce SylPro, the food industry is taking a step towards a more sustainable and diverse future.
