Protein rich foods made from residual streams from the Swedish forest industry

Important results from the project

This project aimed at creating the prerequisites for a new value chain, in which an innovative and sustainable food is produced with novel raw materials and technology. These aims were fulfilled through the generation of new knowledge on the technology, economy, market potential and environmental impact of the value chain. Further, the project has realized the formation of a new consortium with representatives of research institutes, and forestry and food industries. The results demonstrate that the current concept is technically and economically feasible. Consumers´ choice of alternative protein rich foods is largely dependent on taste and health aspects. Novel protein rich foods based on known culinary fungi were regarded as of high potential. A low environmental impact and a high resource efficiency was attributed the concept. The project has increased the understanding of the many factors influencing further development of the concept, but more in-depth analyses of opportunities and barriers to market introduction are required. During six months, the concept was evaluated technically, economically, environmentally, and from a market perspective. Applied experiments of fungus cultivation was performed at lab and in pilot scale. The economic and environmental impact of the concept was estimated using data on energy and raw material use. Consumer acceptance and regulations expected to affect a commercialization of the concept was evaluated. The cooperation between the representatives of research institutes and the forestry and food industry sectors was characterized by large commitment and openness.