Valorizing agricultural side streams

2020-2022

Dr. Marieke Bruins is taking otherwise under-used proteins from agricultural side streams and using them to improve both farming and plant-based meat.

PRODUCTION PLATFORM: Plant-based

TECHNOLOGY SECTOR:  Crop development

GFI's Competitive Research Grants Program Badge, featuring a whole cut of meat within a magnifying glass representing research

Project aims

This project valorizes proteins from agricultural side streams. It identifies new protein fractions of interest and develops technologies to bring these to commercial plant-based products.

This work will reduce the cost of plant-based meat, increase protein availability, and improve the business case for plant-based farming. It will also improve the environmental sustainability of plant-based meat ingredient sourcing and expand source materials for plant-based meat production.

Principal researcher

GFI grantee Dr. Marieke Bruins, Senior Scientist, Wageningen University, the Netherlands

Dr. Marieke Bruins

Senior Scientist, Wageningen University, the Netherlands

Dr. Bruins heads an interdisciplinary team of leading process engineers, organoleptic and functionality specialists, and plant geneticists. Her work focuses on protein separation technologies.

GFI’s competitive research grant program badge on a background of abstract circles and lines representing science

Page

Research grants

Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.

View related grant projects

Field of sorghum rows

Breeding peas and sorghum

Learn about Dr. Dil Thavarajah’s work at Clemson University to breed organic pulse and cereal crops for improved protein biofortification.

Red, white, and brown quinoa in a bowl

Characterizing quinoa protein

Learn about Dr. Ofir Benjamin’s research characterizing quinoa protein for plant-based meat production at Tel Hai College.

Field of cassava plants, representing cassava as an ingredient for plant-based meat

Exploring cassava leaf proteins

GFI is exploring cassava leaf proteins with Dr. Ana Carla Kawazoe Sato at Brazil’s University of Campinas.

Cashew apples sitting in a basket

Scaling cashew apple supply

GFI grantee Dr. Dionisio is researching cashew apples as a raw material for plant-based meat and solving scale-up challenges in the supply chain.

Explore research opportunities

  • Cultivated
  • Fermentation
  • Plant-Based

Build alternative protein sessions into scientific conferences

Elevating the visibility and credibility of the field at scientific conferences will expand the technical talent pipeline and amplify collaboration and funding efforts.

Read More
  • Cultivated
  • Fermentation
  • Plant-Based

Building interdisciplinary university research centers of excellence

Interdisciplinary research is essential for tackling many of the complex problems facing today’s world. Though the number of research projects advancing alternative protein science has increased in recent years, this…

Read More
  • Cultivated
  • Fermentation
  • Plant-Based

Building alternative protein programs and majors at universities

To ensure a strong talent pipeline, there is a need to launch robust university programming, ranging from certificate programs to short multi-course modules, centered around alternative protein. Full majors would…

Read More
A closeup view of a plated plant-based burger with lettuce, tomatoes, and pickles

The science of plant-based meat

Learn about the science of plant-based meat. Discover resources and research on the latest technological developments and key scientific questions.