WUR researchers are involved in two new extensive research projects launched by the Dutch Research Council (NWO) as part of a consortium. The projects in which WUR participates focus on extracting tasty proteins from plants and building better organic factories.
Perspectief (perspective) is a programme created by the Dutch Research Council (NWO) and funded by the Ministry of Economic Affairs and Climate Policy. The programme challenges researchers to develop broad, multidisciplinary consortia with the business sector, societal organisations and administrations.
The goal is to conduct research on societal challenges and key technologies, which are technologies at which the Netherlands excels and in which scientific and economic growth is expected for the coming years.
Better organic factories
A circular bioeconomy produces less waste, uses fewer toxic substances, produces fewer emissions and utilises its resources frugally. The fungi and bacteria required to substitute the current (petro) chemical process cannot produce sufficient useful substances under certain industrial conditions, such as in the presence of solvents, under high temperatures or acidic conditions.
The consortium will modify one type of fungus and two bacteria strains to efficiently and economically produce bioplastics, aromas and flavouring agents and substitutes for plant-based oils such as palm oil and sunflower oil.
The budget for this project, including co-funding, amounts to 6.9 million euros. The consortium is led by Prof. Dr ir. Vitor A.P. Martins dos Santos from WUR and is made up of the following parties:
- Knowledge institutes: HAN University of Applied Sciences, Groningen University, RIVM, TU Delft, Universiteit van Amsterdam, Vrije Universiteit Amsterdam, Wageningen University & Research
- Businesses: ADM GmbH, ALTAR, EV Biotech, Gecco Biotech, Ingenza Ltd, Isobionics (BASF), KraftHeinz, Mitsubishi Chemical UK, NPI
- Other societal partners: AI4b.io, BiotechAcademyDelft, BiotechBooster, DSMZ, ELIXIR, IBISBA,
- Ministry of Infrastructure and Water Management, PlanetB.io, UNLOC
Tasty plant proteins
Over one-quarter of the world's greenhouse gas emissions originate in the food production chain. If we substitute the animal-based proteins in our diet with plant-based alternatives, a substantial reduction of these emissions is possible.
Additionally, plant-based proteins are healthier. However, the currently available plant-based alternatives for dairy and meat lack the desired flavour, texture and nutritional values. Fermentation is a promising technology to improve this, but it is based mainly on trial and error.
This project aims to improve the predictability of fermentation processes in order to find the optimal production process for tasty, healthy and sustainable plant-based foodstuffs.
The budget for this project, including co-funding, is 5.3 million euros. The consortium is made up of:
- Knowledge institutes: TU Delft, Vrije Universiteit Amsterdam, Wageningen University & Research
- Businesses: Arla, Brannatura, Chr. Hansen, Ferrero, FrieslandCampina, IFF, Mediterranean Food Lab, NIZO Food Research, Roquette, Upfield
