Climate-friendly food ingredients from organic residues

In 2022, an exciting project was initiated to process grass fibres from the grass protein plant at the estate Ausumgaard. With the help of enzymes, the grass fibres can be converted into sugar compounds, and a liquid substrate can be produced in which the sugar compounds and the other substances in the grass fibres become nourishment for the microalgae that are cultivated in the substrate. Special lines of microalgae are cultivated which have ideal protein and fat properties and a neutral taste and colour, making them ideal food ingredients. The economic and climate-related effects are positive.

Microalgae in tanks

These microalgae are not green and are thus not cultivated in light, which makes it easier to multiply them in ordinary tank systems, just like at a brewery.

If the process can be refined so that it can be scaled up to a commercial production, it will be a great step forward, as it will then be possible to produce large amounts of protein from residual products with a small consumption of water and energy and on a small area. This development will contribute perfectly to meeting the demand for a more climate-friendly food production and a more plant-based diet.

Residual products are up-cycled into food

In the process, residual products from organic agricultural production are up-cycled via industrial processes directly into the food sector. The process creates additional value both economically and climate-wise for the organic grass production for protein; but there are also some challenges that must be overcome for it to become an organically approved production.

The conversion of grass fibres into sugars requires enzymes, and the commercial enzymes are predominantly produced using GMOs and therefore cannot be used in an organic production process. Therefore, it is being investigated whether more natural enzyme sources can be found, such as e.g., mushroom cultures.

The project EXTEND

The Innovation Centre for Organic Farming is actively participating in the project EXTEND in collaboration with NatuRem Bioscience, the Danish Technological Institute, the Technical University of Denmark, the feed company Vestjyllands Andel, Orkla Foods Denmark A/S and Alfa Laval. The project investigates how grass fibres are best handled before they are converted into substrate, identifies challenges and find solutions which van ensure a process which can be approved for organic production.