Upcycled bacterial cellulose
2025 – 2027
This project optimizes bacterial cellulose production and formulation for plant-based protein foods.
Production platform: Fermentation, Plant-Based
Technology sector: Ingredient optimization
Project aims
This project explores how bacterial cellulose can be used to make better plant-based protein foods. Bacterial cellulose is a natural fiber produced through fermentation that acts as a binder and structure-builder, potentially improving the texture and mouthfeel of plant-based products. The research team aims to make bacterial cellulose production more affordable and sustainable by using agricultural by-products such as fruit processing residues as fermentation feedstocks. This approach helps reduce food waste while creating new, high-value ingredients. They will also study how proteins interact with bacterial cellulose to form stable, flexible, and juicy textures. By understanding how moisture, binding strength, and formulation affect final quality, the project will develop practical methods for producing plant-based foods that are nutritious, appealing, and sustainable.
Principal Investigator
Dr. Billy Yi Yang
Research Fellow, School of Chemical Sciences
The University of Auckland, New Zealand
Dr. Yang is a fermentation scientist specializing in sustainable bioprocessing, focusing on upcycling food and agricultural waste into high-value ingredients using green chemistry and fermentation innovation. His work is driven by a commitment to advancing sustainable and circular biotechnologies that address environmental and industry challenges.
Research Grant Program
Explore grant opportunities and GFI-funded projects that are driving innovation and breaking boundaries in alt protein research.
