Alt Proteins

DSEC can develop customers and Technology Providers’ know-how for the implementation of alternative proteins production units for both the FEED and FOOD sectors taking into account their possible integration into existing agro-industrial plants (for feedstock, effluents and utilities).

DSEC can therefore assist its customers in addressing rapidly changing market concerns in terms of nutrition and health as well as the increasing demand for environmentally friendly meat replacements.

Alternative proteins cover the following sectors :

• Myco-proteins
• Single cell proteins
• Plant based proteins

Increased consumer demand for healthier nutrition as well as growing awareness around climate change did result in a strong market growth for the alternative proteins sector.

In parallel to precision fermentation based compounds, conventional animal based protein sources can also be replaced by protein rich ingredients sourced from plants, fungi, insects, or tissue cultures.
Most well established protein today is extracted from protein rich seeds (such as soy, pea, chickpea, or lupins).

As far as insects are concern, crickets represent the most common source of edible insects while mealworms and black soldier flies are mainly used for the feed industry.

Mycoprotein and cultured meat is mainly used for meat analogues.

Strongest added value of DSEC within the alternative protein sector is given at the fermentation enabled proteins production whereby e.g. algae, fungi, soy, or other basic ingredients are used for the fermentation process.

Biomass fermentation typically applies for the production of single cell protein (bacteria or yeast e.g.) while with precision fermentation certain target molecules (e.g. casein, HMO, amino acids) will be produced.

In addition to proteins also other material can be extracted from vegetables, such as betaine from sugar beets or inuline from chicory or Jerusalem artichoke.