The German Institute for Food Technology e.V. V. (DIL) has been researching for several years how protein from grass can be made available directly to human nutrition. A special subject of research is the grass protein RuBisCO, the most common protein in the world. With this research area, the DIL wants to drive forward the sustainable transformation of the food system.
Dr. Andreas Juadjur and Dr. Kemal Aganovic look after the grassland project at DIL. In this interview, they talk to us about the innovative process of how grass produces proteins for human nutrition and what opportunities and challenges arise here for agriculture.
Can you tell us a little about the progress of protein production for human nutrition from grass?
The cell wall components of grass, such as cellulose, hemicellulose and lignin, are not degradable for the human digestive tract, so the proteins contained are not accessible to the human organism. By means of technical processes available today, it is possible to extract these proteins from the grass tissue and use them for human or animal nutrition.
The protein production from grass is carried out by a multi-stage process, which first mechanically disconnects the grass. Then the grass is pressed into juice and pressed cake. The protein is extracted and purified from the freshly pressed grass juice using processes such as pH adjustment, temperature treatment, and centrifuge. A standardized laboratory process for protein extraction has already been developed and is currently being optimised with regard to the various grassland plants, and the yield and stability of the proteins. Future steps include transferring the process to a larger scale to increase production and prepare industrial applications.
How much protein can be obtained from grass and how can the rest of the grass be used?
At present, ryales of about 25% of the protein contained can be achieved at ryal grass, with further optimisations planned to increase this value. Structural proteins, most of which are mostly anchored in the cell walls and fibres, do not pass into the juice and are therefore not the goal of the extraction process. Instead, the extraction focuses on RuBisCO, an enzyme involved in photosynthesis and is known for its balanced amino acid composition, as well as its techno-functional properties such as emulsification and foam stability. These properties make RuBisCO an ideal ingredient for vegetable meat and cheese alternatives, as well as for baked goods and other food products.
The rest of the grass is also used sensibly. The fibre-rich residues can be used as feed or as raw material for biogas production. Thus, the entire plant material is used in the most resource-saving process possible, which corresponds to the approach of a sustainable circular economy. Furthermore, the process of pyrolysis can be used to produce vegetable carbon from the press cake, which in turn can be used as CO2 storage.
What products can be made with protein from grass?
With the protein derived from grass, various foods can be produced, especially those that use technofunctional properties such as gelation, emulsifying capacity and foam stability. Possible products include vegetable meat, milk and cheese alternatives, but also foods such as pasta, baked goods or protein bars. The grass protein can be customized in the formula to meet the desired texture and functionality for a variety of applications.
A particularly exciting area of application is the replacement of methylcellulose, which is often used as a structural generator in plant products. The grass protein, especially RuBisCO, can contribute to the structuring of certain products due to its gel-capable properties and thus serve as a natural alternative. This could not only help to reduce the degree of processing of the products, but possibly also offer health benefits. Methyl cellulose is associated with negative effects on intestinal health in some studies, while a switch to natural proteins such as RuBisCO could be a more gentle alternative.
This could reduce or completely replace texturing ingredients in plant-based meat alternatives or cheese products in order to make the products even more natural while at the same time promoting potentially positive effects on intestinal health. Such applications offer great potential for the development of innovative and sustainable food products based on grass protein.
When is the market maturity of “vegan meat and cheese made from grass” to be expected?
Intensive process optimisation is currently being worked on to stabilise the protein fractions and convert them into marketable products. The transfer of the process to the technical center scale and the implementation of a comprehensive Life Cycle Assessment study are planned for the coming year. However, after the successful scaling, the products must be fully characterized and subjected to the requirements of the novel food approval before they can be brought to market.
However, we are already working on the characterization of the techno-functional properties of the extracted protein and are testing the first product formulations to further develop possible applications such as vegan meat and cheese alternatives. If the process is successfully scaled and all regulatory requirements are met, a market maturity for the first products could be realistic in three to four years.
Is grass protein a real income perspective for farmers?
Yes, protein production from grass offers farmers in grassland regions a promising opportunity to open up new sources of income. The demand for plant-based protein sources is growing worldwide and grass protein could develop into a lucrative product if it is recycled sustainably and efficiently. In addition to direct use as a protein source for human consumption, the remaining plant residue can still be used as feed, CO2 storage or for biogas production, which creates additional sources of income.
This multiple recovery increases the economic efficiency and sustainability of the entire process. As part of our project, the process is optimised not only in terms of protein yield, but also in terms of sustainability and cost-effectiveness. We also aim to enable farmers to benefit from CO2 certificates. Since the use of grassland for protein production and biogas production potentially makes a positive contribution to the carbon footprint, CO2 certificates could be another source of income. The aim is to make complete use of the grass and all secondary streams, so that farmers benefit from a closed and resource-saving cycle and at the same time achieve additional economic benefits through CO2 certificates.
Further information: dil-ev.de
