Extracting protein from seaweed and legume by-products
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In the ongoing quest for sustainable protein sources, the ALEHOOP project, supported by the EU and industry partners, is pioneering a groundbreaking solution: extracting protein from seaweed and legume by-products. With global demand for protein soaring amidst population growth and rising middle-class consumption, traditional sources like soya are straining both economically and environmentally.
Nuria Valdés Mediavilla, project manager at Contactica Innovation in Spain, highlights the urgency of the situation: “Current protein sources are rapidly becoming unsustainable, both economically and environmentally, raising concerns about food security and prompting the search for alternative proteins.”
Among the potential solutions are macroalgae, commonly known as seaweed, and legume by-products—such as seed coats, hulls, broken seeds, and leaves—that are produced during crop processing.
“Repurposing these by-products into alternative proteins opens the door to more sustainable food and feed production methods,” explains Nuria. This is precisely where the ALEHOOP project steps in. With the goal of recovering low-cost dietary proteins from algae and plant-based biomass, the project is developing pilot-scale biorefineries.
These facilities aim to extract proteins for use in a variety of high-value food and feed products, ranging from snacks and smoothies to meat alternatives and sports drinks. The project’s funding comes from the Circular Bio-based Europe Joint Undertaking, a public-private partnership committed to advancing sustainable initiatives.
Innovation to overcome challenges
The ALEHOOP project faced hurdles typical of pioneering ventures. Variable seaweed quality and quantity prompted optimization of biorefinery processes to ensure consistent high-quality outputs. Regulatory and market barriers were also tackled through rigorous safety and quality tests.
“By working with our project partners and industry stakeholders, and by applying innovative and sustainable solutions, we not only overcame these challenges, but did so in a way that ensured our work was aligned with the goals of such EU policy initiatives as the Green Deal,” adds Nuria.
An Emerging Industry on the Rise
While still evolving, the ALEHOOP project has already marked significant milestones. Notably, it successfully demonstrated pilot-scale extraction of proteins from residual macroalgae and legume by-products.
“This achievement is a significant stride towards providing sustainable, low-cost dietary proteins,” notes Valdés Mediavilla. “It can reduce the EU’s reliance on imported proteins, bolster food security, contribute to the circular bioeconomy, and combat climate change effects.”
As the project enters its final phase, alternative protein sources from ALEHOOP biorefineries will undergo validation for food and feed applications. This underscores the market readiness for sustainable practices within the protein supply chain—a transformative shift indeed
Source: Cordis Europa article
