• Reduce text

    Reduce text
  • Restore text size

    Restore text size
  • Increase the text

    Increase the text
  • Print

    Print

GreenProtein [H2020]

Extracting functional proteins from salad industry discards.

Green Protein
Updated on 03/07/2017
Published on 11/04/2016

The EU28 imports 77% of the protein it requires for food and feed. This represents an important vulnerability for its economy, putting self-sufficiency and food security at risk. Additionally, reducing food waste is a top issue in the EU, representing losses of €442/ton of produced food material, plus environmental and ethical problems in EU.

GreenProtein is a European project which aims at a major innovation in these two fields (protein production and food loss reduction in EU) by producing high-added value, food-grade functional proteins and other ingredients, out of vegetable residues from salad processing.

The general objective of the GreenProtein project, which brings together 9 different partners for four and a half years, is to establish a demo plant for the extraction and purification of functional RuBisCo protein isolate at industrial scale. GreenProtein will demonstrate the technical and economic feasibility of the revalorisation of green residues from existing agroindustry.
The demo plant that will be placed into a marine container will be ready to be “plugged” to a vegetable industry production line, an easily replicable system with possible development throughout the EU.

Two French laboratories are involved: the Joint Research Unit on Agropolymer Engineering and Emergent Technologies (IATE) at the INRA Centre in Montpellier and the Research Unit on Biopolymers – Interactions and Assemblies (BIA) at the INRA Centre in Angers-Nantes. They will provide a scientific support to the project. In particular, they will work on characterizing the biochemical composition of raw materials and the functional properties of the protein isolate.

Partners: 9 partners from 5 countries

  • Provalor B.V. (NL) – coordinator,
  • Netherlands Organisation for Applied Scientific Research (TNO, Netherlands),
  • Florette (ARIAL) (France),
  • Ruitenberg Ingredients B.V. (Netherlands),
  • Bionet Servicios Técnicos S.L. (Spain),
  • INRA – Anger-Nantes Research Centre, BIA, Montpellier Research Centre, UMR IATE (France)
  • Eurizon S.L. (Spain),
  • Pazmany Peter Catholic University (PPKE) (Hungary),
  • Faculty of Business and Industrial Management (Serbia).
Contact(s)
Scientific contact(s):

  • Adeline Boire Research Unit on Biopolymers – Interactions and Assemblies (BIA)
Associated Division(s):
Science for Food and Bioproduct Engineering
Associated Centre(s):
Angers-Nantes, Montpellier