What are
Alternative Proteins?
Alternative proteins refer to a range of protein sources that are not derived from traditional animal agriculture.
They are innovative alternatives designed to meet the nutritional needs of consumers while addressing concerns related to sustainability, environmental impact, animal welfare, and food security.
Plant based
Plant based proteins are sourced from plants such as legumes (like peas, lentils, and chickpeas), soy, grains, nuts, and seeds. Plant-based proteins are used to create meat substitutes, dairy alternatives, and various other products. They offer a sustainable alternative to animal-based proteins, often with lower environmental footprints.
Fermentation
Biomass fermentation
Biomass fermentation is a classic way of fermentation where microorganisms are grown as the product itself. In the case of proteins the fermentation is aiming for a high protein content of the biomass. The whole biomass is used as the product, there is no further isolation or purification process done to isolate the pure protein. Examples are mycoproteins which are used for meat alternatives.
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Precision fermentation
Precision fermentation involves using microorganisms like yeast, fungi or bacteria to produce specific proteins, nutrients, or other compounds without the need for agricultural production. It's a process where these microorganisms are genetically modified or engineered to ferment and create proteins or substances that can be used in food products. The proteins are produced intracellular or extracellular and need after the fermentation further isolation, purification and concentration before the protein is obtained.
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Air Protein
Air Protein is a relatively new concept in alternative protein production. It involves using gases (such as carbon dioxide) and combining them with microorganisms in a fermentation process to create protein. This innovative approach aims to produce protein without the use of sugars and therefore not relying on traditional agriculture or land use, potentially offering a highly sustainable and resource-efficient method for generating protein sources.
Cell based & Cultured
Cultivated protein refers to the production of meat or fish proteins using cell culture techniques. Instead of raising and slaughtering whole animals, this process involves cultivating animal cells in a bioreactor to grow meat.
This approach aims to offer a more ethical and sustainable way of producing meat by reducing the environmental impact and avoiding animal welfare concerns associated with traditional animal farming.