The aim of the project is to establish a knowledge base for producing grass proteins suitable for human consumption.
Sustainable food production calls for alternative protein sources to meat, but the plant proteins in existing novel foods may trigger allergies. To promote the development of sustainable, plant-based proteins, there is a need for more knowledge about the relationship between grass protein ingredients, processing methods, nutritional values and allergenicity.
The project is expected to run for 2½ years.
Proteins from clover grass will be extracted and processed using a range of techniques. Their nutritional content, digestibility, allergenic potency and other characteristics will be analysed.
One or two of the most promising protein prototypes will then be selected for further optimisation and upscaling. Finally, the project will assess their viability as commercial food ingredients.
The project will develop a low-allergenic clover grass protein prototype for use as a food ingredient. Intellectual property will be secured and the final product ready for market launch two years after project end.
A successful food-grade grass protein will reduce greenhouse gas emissions, nitrate leaching and pesticide use in Danish agriculture.
Danish biorefineries will gain a first-mover advantage along with increased scalability and profitability from the addition of food-grade protein to their production.