Yeast - the protein source of the future; Part 2

Important results from the project

The project has fulfilled its objectives by successfully investigating the protein production of yeast strains, developing efficient methods for protein extraction and evaluating the nutritional effects of yeast protein-based products. However, further work is necessary to optimize the scale-up to a raw material that has optimal extrusion quality.

Expected long term effects

The project investigated the protein production of yeast strains for use in plant-based foods. Two yeast strains were grown and showed high protein content. Lysis of the yeast maximized protein release and the pH shift process has been optimized. However, the isolate had varying quality when extruded compared to the reference. The protein content of the prototypes was comparable to Orkla´s vegetarian products and the iron content was above the limit for nutritional claims. Weak correlation between phytate content and mineral availability was noted.

Approach and implementation

The project has been carried out as a collaborative project between Orkla Food Sverige, Jästbolaget, RISE and Chalmers. The project has been carried out through practical trials, both on the cultivation of yeast, yeast protein extraction including scale-up, prototype development and nutritional studies, in which all parties participated. Regular meetings for review of results and discussion about next steps have been carried out in different concentrations during the project period.