A digital art icon of green peas in a pea pod, representing plant-based meat. Plant-Based

Utilisation of agri-food industry side streams as protein sources for plant-based meat, egg, dairy and seafood products

Reducing food loss and waste is a key component of the United Nations’ Sustainable Development Goal (SDG) 12.3. Utilising agri-food industry residues as a fermentation substrate and extracting proteins and functional ingredients can aid in achieving a circular bioeconomy.

Production platform
  • A digital art icon of green peas in a pea pod, representing plant-based meat. Plant-Based
Value chain segment
  • R&D
Technology sector
  • Ingredient optimization

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Previous GFI-funded research related to this topic:

Current challenges

Worldwide, there is a drive to increase the dietary intake of plant proteins for reasons such as sustainability, food security and nutritional benefits. Consequently, there is a constant search for untapped sources with the potential for protein extraction and use in plant-based foods. During the post-harvest processing of crops and the development of value-added food products, side streams are generated. Currently, such industrial residues are dumped in landfills, a practice that impacts the ecosystem. Alternatively, these residues are collected by specialised agencies, which sell the residues for low-value applications such as composting, gardening, or a low-cost alternative feedstock for biodiesel production. Addressing this concern is important as unsustainable consumption and production patterns have been one of the greatest challenges in recent years. They are the major reasons for triple planetary crises of climate change, biodiversity loss and pollution and impose threat to human lives, the environment, and the targets of the United Nations (UN) sustainable development goals (SDGs). Specifically, SDG 12.3 focuses on halving the per capita global food waste at the retail and consumer levels and reducing food losses across the production and supply chains, including post-harvest losses by 2030. Food loss and waste are global apprehensions that impact food security, food safety, the economy, and the overall sustainability of the environment.

Proposed solutions

Recent studies have shown that many of the food industrial side streams can be valorised to extract valuable macromolecules and bioactives such as proteins, fibre, carbohydrates, lipids, and vitamins. Therefore, utilising agri-food industry residues as alternative protein sources can lead to environmental benefits and revenue generation for processors. Not limited to applications as protein sources, food industrial byproducts and side streams can also be a potential source of surface-active agents, which can be used as natural emulsifiers and foaming agents in plant-based meat, egg, and dairy products. Utilising side streams for protein extraction is an effective approach to achieving price parity for plant-based meat, enhancing protein availability, and improving the environmental sustainability of plant-based meat ingredient sourcing. Moreover, this concept augments the business case for plant-based farming. It will also expand the list of source materials for plant-based meat production.

Successful proposals are expected to answer the following key questions: