High-added value proteins from vegetable waste
BBI JU Title:
GreenProtein: Revalorisation of vegetable processing industry remnants into high-value functional proteins and other food ingredients
Project Type:
Project Duration:
2016-2021 |
Project lead:
Provalor (The Netherlands)

Relevance to the SDG

The GreenProtein project contributes to overcoming the European scarcity of high-quality protein for human consumption by producing high-added value, food-grade and fully functional proteins and other food ingredients, out of vegetable residues from the packed salad processing. The GreenProtein project aims to process 1000 kg/h of green residue raw material into 128 kg of protein gel per hour.

The protein gel has many valuable food industry applications such as gelling, foaming and emulsifying, with excellent market projection in growing markets such as high protein, vegan and halal foodstuff.