Swiss technology group Bühler AG and the DIL Deutsches Institut for Lebensmitteltechnik, a research institute focusing on food technology and food science, have teamed up to develop new production technologies for the next generation of extruded meat substitutes, focusing on a lower environmental impact than animal meat.
German Institute for Food Technology (DIL): “The Production of Protein from Grass Offers Farmers in Grassland Regions a Promising Opportunity”
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 …
