Upcycled bacterial cellulose
Years active: 2025This project optimizes bacterial cellulose production and formulation for plant-based protein foods.
Ingredient optimization
Meaty taste = mushrooms + alliums
Years active: 2025This project uses mushrooms to brew natural flavors, making plant-based foods savory.
Single-cell protein from coconut meal
Years active: 2025This project will develop plant-based sausages using a protein-rich yeast biomass to improve taste, texture, nutrition, and overall quality.
Natural meat color with yeast
Years active: 2025This project will develop red-coloured yeast cells used to make plant-based products mimic whole-cut meat products (e.g., steak).
Growing meat from plants
Years active: 2024This project will use plant-based materials to create cost-effective cell culture media for growing cultivated meat.
Sunflower byproducts for sustainable food
Years active: 2024This project uses sustainable processing to transform sunflower meal into a protein-rich, eco-friendly ingredient for human food.
Seaweed proteins for cultivated meat (SeaToMeat)
Years active: 2024This project generates low-cost, high-performance hydrolysates from seaweed proteins for cell culture media to support cultivated meat production.
Upcycling wheat bran for fermentation
Years active: 2024This project called Wheat-UP will upcycle wheat bran into new ingredients for hybrid foods using oils from yeast and mycelium protein biomass.
Microalgae for sustainable cultivated meat
Years active: 2024This project uses microalgae to recycle mammalian cell culture media and create amino acids for growth supplements for cultivated meat production.
Green downstream processing
Years active: 2024This research project intends to develop an innovative approach for downstream processing of precision fermentation biomasses.
