Vegan skyr from Scandinavian ingredients everyone can eat
| Reference number | |
| Coordinator | Lunds universitet - Institutionen för livsmedelsteknik |
| Funding from Vinnova | SEK 500 000 |
| Project duration | May 2016 - November 2016 |
| Status | Completed |
Important results from the project
Every year 160 000 tons of rapeseed press cake is generated in Sweden from the production of rapeseed oil, a waste product that contains high-quality proteins. Despite this, press cake has at best gone to animal feed. We have shown that it is possible to extract protein from the press cake in relevant industrial and sanitary conditions resulting in a creamy product with 13% protein. The product can be flavored in different ways or used as an ingredient in new climate-friendly foods.
Expected long term effects
We have shown that it is possible to scale up the extraction process to pilot scale (200 kg / run). We have created links in the value chain from primary producer through University researchers to contract manufacturers. All participants see the value of the accrued collaborations that will continue after the end of the project.
Approach and implementation
The project was organized in several work packages with continuous communication and feedback: Optimization of the process in the lab: To increase yield and minimize off-flavors. Microbial control and fermentation: Food Hygiene. Scale: from lab (100 g) to pilot scale (200 kg) Product: sensory analysis of both the protein extract, and product flavors The product was presented in a taste-testing contest where the idea to take advantage of an agricultural bi-product was met with great interest.