Proteins for Life
It is time for a revolution in the production and consumption of protein. The world's population is growing and with it the demand for high-quality protein. The supply is unbalanced in the world, leading to both over-consumption and malnutrition. Agriculture causes large greenhouse gas emissions--- food production can be more efficient in terms of energy, water and raw materials. We can solve these problems by using more sustainable sources such as legumes, aquatic crops and insects. Wageningen Food & Biobased Research develops groundbreaking knowledge and technologies that bring a protein transition on a large scale within reach.
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Protein transition
A world built on sustainable food systems, in which every resident receives enough high-quality protein. That is the vision of Wageningen researchers that is being expressed with the Proteins for life research program. An ambition that will only be achieved if Western countries switch to a consumption pattern with more plant- based than animal proteins, and improve the quality of food in developing countries. If it is up to Wageningen Food & Biobased Research, in ten years' time consumers can choose from a diverse range of protein sources: both animal and plant-based, and with both insects and micro-organisms. Companies then have the knowledge and technologies to develop attractive meat and dairy alternatives that can measure in terms of texture, taste and nutritional value, but are many times more sustainable.
Protein transition in practice
From a juicy meat substitute with a minimal carbon footprint to a tasty and nutritious algae shake: for protein suppliers and food manufacturers, there are plenty of opportunities to incorporate new proteins into their product portfolio and to translate these into new and better products. Wageningen Food & Biobased Research supports them with tailor-made advice, based on the latest scientific insights and technologies, and years of experience in disciplines that are closely linked.
We are world leaders in designing sustainable value chains and optimizing production processes. Our experts provide companies with insight into the functionality of proteins and help them optimize them. They also support our partners in developing protein-rich products with scientifically based health effects. Finally, we are at the forefront of global knowledge development aimed at a quantitative understanding of the sustainability of proteins and the motivation of consumers to opt for plant-based.
Working on solutions
Within this research program, we work among others on the solutions mentioned below.
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New Protein Sources
From fungi to seaweed: new protein-rich ingredients based on sustainable protein sources are continuously emerging. The challenge for new sources is to grow supply and demand in parallel. Wageningen Food & Biobased Research offers companies the market insights they need to build solid business cases and to upscale their supply as part of a sustainable chain.
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Nutritional Quality of Protein
Proteins are primary building materials for the human body, providing 9 essential amino acids that humans cannot synthesize. Most animal-sourced proteins contain all essential amino acids and are relatively easily digestible. Many plant-sourced proteins are low in at least one amino acid, and some can be harder to digest due to the plant cell matrix and/or the presence of anti-nutritional factors. While most rich-country adults get more than enough protein from sufficiently varied sources, specific target groups like the elderly do not. Wageningen Food & Biobased Research develops knowledge to understand the nutritional quality of proteins from a variety of sources, and to help industry partners develop sustainable, nutritious products for their consumers.
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Plant-Based Foods and Alternatives
In Europe and North America the market for plant-based foods is growing by 12-16%. This offers plenty of opportunities for innovative companies with exciting new products. Wageningen Food & Biobased Research helps food manufacturers select the right proteins for their plant-based foods and to optimize a product’s sensory and physical properties. Both are needed to create truly tasty, affordable and sustainable new foodstuffs.
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Protein Extraction Efficiency
The most sustainable proteins are those with a low production footprint, including an efficient, low-energy production process. Wageningen Food & Biobased Research offers protein suppliers tailor-made advice for the design and improvement of protein extraction processes. We support companies navigating the complex optimization landscape of a low energy footprint, yield, and functional quality. We specialize in mild processing and design of functional fractions for total crop valorization.
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Regulatory Support, Food and Ingredient Authorization, Claims and Labelling
Europe has its own specific food regulations, authorisation laws and routings. Examples include the Novel Food application for non-consumed products before 15 May 1997, and the EC nutrition and health claims. We can provide full support for compiling submission dossiers, including the generation of the scientific data required for substantiation of safety themes or health-promoting functionalities.
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Precision Fermentation: Unlocking Sustainable Protein Solutions
In today’s quest for sustainable and innovative food systems, precision fermentation is emerging as a revolutionary technology. It provides innovative protein solutions that promise to transform food production. However, high development costs and the complexities of scaling often stand in the way of realizing its full potential.