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Fungi and tailored support propel plant-based innovation at Danish Technological Institute

December 2, 2024

The Danish Technological Institute (DTI) is at the forefront of innovation in plant-based and bio-based food production. By harnessing the transformative power of fungi and offering tailored development programs for small and medium-sized enterprises (SMEs), DTI is addressing the environmental and commercial challenges of sustainable food production. Two initiatives—Zest and planteVÆKST—demonstrate how cutting-edge science and collaborative support can drive the green transition in Denmark and beyond.

In the EU-funded Zest project, researchers at DTI are exploring innovative ways to convert agricultural byproducts into valuable products using fungi. Edible fungi, cultivated in bioreactors, are fed agricultural waste streams such as surplus grains from brewing, residues from sugar beet production, and fruit peels. Through fermentation, these fungi transform the waste into biomass, which can then be processed into proteins, chitin, and other materials with applications in food, pharmaceuticals, and bioplastics.

“It’s similar to brewing kombucha, where a culture of fungi and bacteria is fed sugar to produce a fermented beverage. In Zest, fungal strains consume agricultural residues, creating a biomass that can either be used directly or refined into high-value products,” explained Senior Project Manager Xiaoru Hou.

One of the project’s key strengths is its alignment with the principles of circular economy. The fungi-based process requires minimal water compared to traditional protein production methods and generates significantly lower greenhouse gas emissions. Additionally, parts of the fungal culture are recycled within the system, further reducing waste and enhancing efficiency.

AI technology plays a pivotal role in optimizing the fermentation process. Real-time monitoring of parameters like temperature, pH, oxygen levels, and nutrient concentrations allows researchers to fine-tune conditions for maximum yield and quality. “We use hybrid models that combine traditional fungal growth models with AI trained on experimental data. This enables us to predict fungal behavior on various agricultural residues and adjust bioreactor settings for optimal results,” said Kristian Damlund Gregersen, another key member of the Zest project.

The potential applications of this research are vast, from developing edible proteins enriched with vitamins B12 and D to creating biodegradable bioplastics. As a result, Zest is setting the stage for a more sustainable and efficient approach to protein production and material development.

While Zest focuses on high-tech solutions, DTI’s planteVÆKST project addresses the needs of Denmark’s small and medium-sized enterprises, enabling them to scale their plant-based food production. Over the next three years, planteVÆKST will provide up to 30 SMEs with tailored development programs to enhance their competitiveness and success in the Danish market. The project recently secured DKK 8.5 million in funding from the Plant Fund, highlighting its importance to the country’s food industry.

“In planteVÆKST, we work closely with the foodservice and retail sectors to ensure that the products our participants develop are not only market-ready but also priced competitively. A significant emphasis is placed on using organic raw materials, as this aligns with the growing demand for sustainable and organic food options,” commented Project Manager Gry Carl Terrell.

The initiative is designed to address specific challenges faced by SMEs, including access to expertise in process optimization, flavor enhancement, food safety assessment, shelf-life determination, and packaging. By offering tailored guidance in these areas, planteVÆKST helps businesses create high-quality, flavorful products that resonate with consumers.

The focus of planteVÆKST is to support small and medium-sized enterprises in creating and producing delicious, high-quality products

A recent survey of SMEs revealed a strong demand for access to testing and scaling facilities alongside expert advice. In response, planteVÆKST provides comprehensive support, enabling participants to refine their production processes and scale their operations while maintaining high standards of safety and quality.

The program also fosters collaboration through a dedicated network where businesses can exchange experiences and support each other. This sense of community is intended to extend beyond the program itself, creating long-term benefits for Denmark’s plant-based food sector.

Together, Zest and planteVÆKST underscore DTI’s commitment to driving the green transition in Denmark’s food industry. By addressing both the technological and commercial aspects of sustainable food production, these initiatives offer a holistic approach to advancing the plant-based and bio-based sectors.

The Zest project, which involves partners from five European countries, highlights the potential of fungi-based production to revolutionize the way we use agricultural byproducts. At the same time, planteVÆKST supports local businesses in developing products that meet the expectations of retailers and delight consumers.

“The green transition requires both innovative technologies and practical solutions for businesses. By advancing fungi-based production and supporting SMEs, we’re addressing these dual needs. Our goal is to create high-quality, sustainable products that are not only environmentally friendly but also commercially viable,” continued Terrell.

DTI’s efforts reflect a broader strategy to bridge cutting-edge research with practical application. In projects like Zest, advanced technologies such as AI-driven process modeling are used to optimize production systems, enabling efficient and sustainable use of resources. Meanwhile, initiatives like planteVÆKST focus on equipping businesses with the tools and expertise needed to thrive in a competitive market.

Research and development at DTI also take place in specialized facilities like the Biosolutions Technology Center, where companies and startups can test and refine their innovations. These resources provide the foundation for both high-tech and practical solutions, from edible proteins and vitamins to bio-based materials and packaging.

By integrating high-tech research with direct support for SMEs, DTI is setting an example of how public and private collaboration can drive meaningful change. With initiatives like Zest and planteVÆKST, Denmark is poised to lead the way in sustainable food production, offering solutions that benefit the environment, businesses, and consumers alike.

If you have any questions or would like to get in touch with us, please email info@futureofproteinproduction.com

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