News

Comparing Bioreactors to Improve Mycoprotein Production

Researchers from PROTEIN4IMPACT are investigating how different cultivation systems affect the production of mycoprotein from Pleurotus ostreatus, an edible fungus. The aim is to better understand how the choice of bioreactor influences the production process.

How can fungi improve proteins from brewer’s spent grain?

Brewer’s spent grain (BSG) is the largest by-product of the brewing industry. Although it contains valuable protein, using this resource in food products remains challenging. The recovered proteins can have low purity, limited solubility and grassy or earthy flavours.

Interview with Professor Pedro Augusto

From brewing residues to new protein ingredients: Professor Pedro Augusto, Protein4Impact coordinator from CentraleSupélec, explains how the project is exploring new ways to valorise agro-industrial by-products and what it takes to make these solutions viable.

Protein4Impact at European Researchers’ Night 2026

What does it take to turn food by-products into mycoprotein? At European Researchers’ Night in Braga, Portugal, visitors could explore the process first-hand — from microorganisms growing on Petri dishes to fermentation in an airlift bioreactor.

How Can Fermentation Make Alternative Proteins More Attractive?

As the demand for more sustainable food grows, researchers from UOH are exploring new ways to produce protein with a lower environmental impact. But finding sustainable protein sources is only part of the challenge. For new protein ingredients to become part of everyday foods, they also need to meet consumer expectations for taste, aroma and overall eating experience.

How Can Fish Waste Turn into Energy and Protein?

Fish processing generates large amounts of waste, including heads, bones, skin, and other by-products that are often discarded or used for low-value applications. However, these fish residues still contain valuable energy and nutrients.

At Protein4Impact, DTU Sustain is exploring how these resources can be recovered and reused to create new sources of energy and sustainable proteins. The goal is to support a more circular food system, where valuable materials remain in use instead of becoming waste.

From Alternative Protein Sources to Novel Foods

One of the key objectives of PROTEIN4IMPACT is the development of novel foods derived from alternative and sustainable protein sources, including fungi, algae, food by-products, insects, and aquaculture side streams.

For the production of protein powders intended for further food applications, Tenebrio molitor was selected as one of the primary raw materials due to its naturally high protein content. Moreover, the project also evaluates several other alternative protein sources, including proteins recovered from aquaculture by-products, mycoprotein from Pleurotus ostreatus, and microalgal protein obtained from Dunaliella salina.

How PROTEIN4IMPACT Produces Proteins from Alternative Sources

As the global demand for sustainable protein continues to grow, researchers are exploring new ways to produce high-quality proteins while reducing pressure on natural resources. Alternative protein sources such as fungi, algae, insects, food industry by-products and aquaculture side streams are being explored in PROTEIN4IMPACT. One of the project’s main objectives is to develop novel foods based on these resources. Before these proteins can be incorporated into food products, however, they first need to be efficiently produced or recovered using technologies tailored to each type of raw material.

From Beer Waste to Micoprotein: Fungal Cultivation for Sustainable Protein Development

Researchers in Protein4Impact are developing new approaches to sustainable protein production that respond to nutritional, environmental and societal needs. One of the research pathways focuses on cultivating edible fungi using brewer’s spent grain as a nutrient source.

JP FAPESP Workshop: Strengthening EU–Brazil Collaboration in Sustainable Research

At the end of February, leading researchers from Brazil and Europe came together for the Interinstitutional JP FAPESP Workshop, held across three universities: UNICAMP (Campinas), USP (São Carlos), and UNESP (São José do Rio Preto).

Motivations Behind Alternative Protein Choices: A Behavioural Nutrition Intervention Study

Introducing alternative proteins into European diets goes beyond offering new food options. True, lasting change depends on understanding why people make the choices they do—their attitudes, intentions, and the behavioural factors shaping everyday eating habits. Without this insight, even the most innovative protein sources may fail to reach their full potential.

How to make alternative proteins more acceptable?

Shifting our diets toward more sustainable protein sources is crucial not only for the environment but also for public health. However, adopting novel proteins can be challenging, as it often requires changing long-established habits and cultural preferences. Understanding how people perceive and accept these alternatives is therefore essential for developing effective strategies.

PROTEIN4IMPACT showcased at CNR FOOD HUB in Naples

On September 24th, our colleagues Tiziana Marino and Lorena Affatato from Consiglio Nazionale delle Ricerche (CNR) presented PROTEIN4IMPACT at the CNR FOOD HUB event in Naples. During the event, they shared the project’s vision for sustainable proteins and introduced microwave-assisted extraction (MAE) as an innovative approach for recovering high-value biomolecules from underutilized raw materials.