Yeast- the protein source of the future
| Reference number | |
| Coordinator | Orkla Foods Sverige AB |
| Funding from Vinnova | SEK 500 000 |
| Project duration | November 2021 - May 2022 |
| Status | Completed |
| Venture | Food from the future |
| Call | The good and sustainable everyday food of the future - Innovations for support for Swedish processing of plant-based raw materials |
Important results from the project
The project has fulfilled its goal by utilizing innovative combinations of technologies to investigate the possibilities of creating food products with high sensory quality. The project has shown that yeast has a great potential to become a significant source of protein in human diets in the future.
Expected long term effects
The project has shown promising results for extracting the proteins in the yeast by innovative combinations of techniques. However, more investigations are required to find the optimal extraction method. The functionality of yeast proteins was investigated, and the results showed that the proteins have great potential to act as the main protein source in meat analogues. Large-scale cultivation of yeast can provide unique conditions for a new Swedish-grown protein source.
Approach and implementation
This project was as a collaborative project between Orkla Food Sweden, Jästbolaget, and RISE. The project was carried out through practical experiments, on yeast protein extraction and prototype development for meat analogues, in which all parties participated. In addition, theoretical aspects of the business case, such as financial viability and patented technology, was investigated. Regular meetings for review of results and discussion of the next steps was conducted within the project group.