Yeast - the protein source of the future; Part 2

Purpose and goal

The project´s aim is to develop methods for extracting and purifying proteins from yeast strains, as well as to identify yeast strains with the ability to produce high levels of protein. The proteins must have the ability to be textured. The goal is to study and determine how yeast protein in different products affects nutritional content, and to what extent the yeast´s protein and iron content is available for absorption in the body. The goal is that after the end of the project, Orkla can establish production of yeast protein for human consumption, from cultivation to consumer product.

Expected effects and result

The use of Swedish-grown yeast as the main protein source in meat replacement products aims to provide good, healthy and sustainable foods with a high protein value. Selection of the right yeast strains and cultivation conditions aims to provide an efficient bioprocess. The project´s bioavailability studies want to ensure that an increased intake of yeast protein will not contribute to negative health effects, such as iron deficiency.

Planned approach and implementation

The project will be carried out through collaboration between Orkla, Research Institutes of Sweden (RISE) and Chalmers University of Technology. Involvement and anchoring will take place continuously during the course of the project, with Orkla´s innovation and quality departments.