With the growing world population, the demand for protein-rich food is increasing, making food security an increasingly urgent issue. The traditional approach using animal products contributes to negative effects on the climate and ecosystem. At the same time, the European food industry generates more than 59 million tons of waste annually. To address these challenges, Gelderland-based companies Greencovery, Time-travelling Milkman, and Ruitenberg Ingredients are joining forces in an innovative two-year project, that was recently approved for a Gelderland MIT R&D subsidy.
The main goal of the collaboration is to use sustainable ingredients and upgraded plant-based residual streams to produce juicier, meat-like structures. These meat alternatives will be more tasteful, making it easier for consumers to reduce their meat consumption.
The three companies bring together multiple innovations. Based on a new "CO2 switch separation" method, valuable functional fibers, proteins, and antioxidants are extracted from plant-based residual streams, enhancing the taste, texture, and nutritional value of meat alternatives.
Another significant development in the project is the extraction process and the specific composition of plant-based oleosomes (which are fat-protein particles) derived from residual streams (for example, from sunflower oil production). These oleosomes contribute to the stability and juiciness of meat alternatives during the application of various structuring processes. Both conventional extrusion and new extrusion-free structuring techniques result in high-quality, flavourful, and sustainable meat alternatives, which will be available for purchase in a few years.
Oost NL has supported the trio of companies in numerous ways over the past few years in their development. "Two of the three are startup companies, and we have guided them through acceleration and growth programs such as StartLife, De Groeiversneller, and Fastlane. Ruitenberg Ingredients is a regional, innovative SME food company with extensive experience in the protein transition. All are active in the protein transition network, The Protein Cluster. We are happy to support this joint project initiative because of the ambition for a more sustainable, waste-free, and innovative future," says Jouke Kardolus, senior project manager Food.
