Alternative proteins for a safe food supply

The world’s population is growing and with it the need for food. Proteins from alternative sources can cover a large proportion of this. However, new processes are needed to obtain protein from legumes and lentils or insects and by-products from meat processing. Andritz supports companies that want to exploit this potential – with process engineering, R&D and process optimization.

Written by Marius Schaub

Beans, lentils, legumes and nuts on a plate — Beans, lentils, legumes – or insects or by-products from meat production? There are many sources of protein that are still underutilized.

Dr. Christian Kling, Head of Alternative Protein Solutions at Andritz, gave a presentation on this topic at the stagetalks expert forum at POWTECH 2023

In a world where the demand for food is constantly growing and at the same time the limits of traditional agriculture are increasingly being felt, alternative proteins are gaining in importance: innovative sources of protein that are not based on conventional animal products. The term covers a whole range of options. In addition to plant-based proteins such as peas, pulses and lentils, insects and animal by-products are increasingly coming into focus as potential sources of protein for food and animal feed. Protein can also be produced using biotechnological processes such as fermentation or cell cultures. These new protein sources not only offer an answer to the challenges of global food security, but also to pressing ecological and ethical issues of the present and future.

The relevance of alternative proteins therefore goes far beyond the mere substitution of meat. Alternative proteins could initiate a real paradigm shift in food production – towards more sustainable and resource-saving methods that can significantly reduce the ecological footprint of human nutrition. This opens new perspectives for manufacturers of food and animal feed: Those who manage to develop high-quality, tasty and attractively priced products based on alternative proteins can not only gain a foothold in a high-growth market, but also actively contribute to the transformation of the global food system.

Andritz CEO Joachim Schönbeck cuts the ribbon, on the left Olaf Müller, on the right Marco Buis — At the opening of the test and research center for the food and feed industry in the Netherlands: Andritz CEO Joachim Schönbeck cuts the ribbon, on the left Olaf Müller (Senior Vice President, Andritz Separation Division) and on the right Marco Buis (Managing Director Andritz Gouda).

Support from the idea through the laboratory to market maturity

In view of these opportunities, it is clear that the future of the food industry can be shaped by those companies that are prepared to break new ground and consistently exploit the possibilities of alternative proteins. Andritz wants to support companies in exploiting this potential. The path from the idea of alternative proteins to the market-ready product is often a long one. Many companies are still in the laboratory or pilot phase of production and face the challenge of transferring their technology to an industrial scale. Large-scale industrial production faces numerous challenges as it has to guarantee quality and cost-effectiveness.

In order to find ideal solutions for individual production requirements, Andritz process experts work together with customers to develop suitable wet or dry processes. All process steps are covered: from conceptual design and process engineering to implementation, automation and maintenance. Customers benefit from the supplier’s comprehensive expertise, which includes grinding, conditioning, dewatering, drying, extrusion and pelletizing as well as integrated process automation.

The fact that innovative products and processes for the food and animal feed industry are high on the supplier’s agenda can be seen in Waddinxveen in the Netherlands: Andritz opened a test and research center there in October 2023. With technologies for grinding, extraction, dewatering and drying, the Food Innovation Xperience Center provides the perfect setting to carry out feasibility studies, pilot tests for upscaling and research and development activities under food-safe and Atex-compliant conditions.

Whether from by-products of existing processes or from legumes, from insects or cell cultures – alternative proteins have the potential to grow the food and animal feed industry for the future and contribute to the safe and sustainable nutrition of a growing world population. Companies that take the risk of launching new products on the market can take advantage of this growth opportunity. With its process development, testing and validation services, Andritz offers customers a significant risk reduction in their investment decisions.

Author

Marius Schaub