Food loss and waste contribute to almost 8% of global greenhouse gas emissions, according to the United Nations. To address food security and reduce stress on land and water resources, the UN emphasizes the importance of minimizing waste at the farm level.
In the case of broccoli harvesting, a significant amount of broccoli, up to 80%, goes to waste in the fields once the heads are removed for sale. In the United Kingdom alone, the Department for Environment, Food & Rural Affairs (DEFRA) estimates that over 600,000 tonnes of broccoli plant mass are wasted. This includes not only the stem, stalk, and leaves, but also the broccoli heads that do not meet supermarket specifications.
Despite being considered waste, Upcycled Plant Power (UPP), a UK-based company developing AI harvest automation technology, argues that this biomass is equally nutritious as the broccoli found in supermarkets. UPP is now working on a project to harvest this biomass for the production of valuable proteins and ingredients for the food and beverage industry.
Leading the consortium is UPP, with funding from DEFRA and UKRI’s Transforming Food Production Challenge. The consortium includes expertise from the James Hutton Institute in crop valorisation, phytochemistry, food, and nutrition, and the Agri-EPI Centre, which will conduct a life cycle analysis to evaluate the project’s environmental and economic sustainability.
The project consists of two main parts: the harvesting of the broccoli stalks, stems, and leaves, and the production of alternative proteins. To enable efficient harvesting, UPP has developed an AI-powered tool that uses machine learning to identify ripe broccoli heads. The tool cuts and lifts the entire plant onto a trailer, where the heads are separated from the leaf and stalk.
Once the broccoli heads are delivered to the market, UPP utilizes the remaining 80% of the plant (stem, stalks, and leaves) for protein production. According to UPP CEO and founder David Whitewood, the key lies in the harvesting process, which unlocks the crop side-stream and allows for pre-farmgate upcycling.
Compared to traditional manual harvesting, UPP’s smart machinery enables farmers to harvest a larger portion of the broccoli plant. The AI-powered system can spot, cut, lift, and carry at a rate of up to 3km/h, resulting in a complete harvest of the broccoli plant.
The second part of the project focuses on transforming the previously wasted broccoli biomass into an alternative protein source for the food industry. The resulting protein is expected to be low-cost, low-impact, and highly nutritious. According to the SusProt Project, broccoli protein production has four times less carbon intensity compared to pea protein.
Unlike ultra-processed white powders, UPP’s broccoli protein is produced using clean processes that preserve its health benefits, such as polyphenols and glucosinolates. It does not require rehydration like isolates, making it suitable for various food products without the need for specialized equipment or processes.
Broccoli protein can be used in a range of foods and beverages, including plant-based koftas, sausages, burgers, smoothies, soups, and stews. While it may have slight mustard and green notes, indicative of brassicas, these flavors can be balanced when paired with the right ingredients.
The SusProt Project will run until December 2024 and will also explore the potential to expand to other unused crops. Food and drink companies, such as Innocent Drinks, an Innocent Drinks subsidiary owned by Coca-Cola, will test and evaluate these proteins and extracts for use in their products. The goal is to provide consumers with a clean protein-enhanced solution while promoting sustainability and reducing food waste.
