Research subline

New sources of proteins and bioproducts

Development of innovative ingredients and bioproducts from by-products, microalgae and fungi to drive more sustainable, functional and circular food systems.

Solutions

We develop functional ingredients and upcycled proteins with high nutritional value and digestibility, such as those obtained in projects with microalgae and fungi. We validate the valorisation of by-products in feed — for example, coffee grounds that reduce methane emissions in ruminants or brewery spent grain for aquaculture feed — and explore emerging sources such as precision fermentation, insects and cell-based proteins. We also address sensory and consumer acceptance challenges, supporting companies in bringing safe, differentiated solutions to market.

Bioproducts from microalgae and fungi

Production of functional ingredients using biotechnology:

Microalgal protein concentrates.
Fermented ingredients from fruit and vegetables using filamentous fungi.
Extracts with functional properties for food applications.
Development of sustainable marketing strategies to strengthen consumer trust.

Protein hydrolysates with nutritional benefits

Production of high-value hydrolysates from by-products.
Applications in human and animal nutrition.
Development of sustainable marketing strategies to strengthen consumer trust.

New health-promoting ingredients

Development of food prototypes from whey, coffee grounds and other by-products.
Production of additives and correctors for animal feed.
Development of sustainable marketing strategies to strengthen consumer trust.

Decision-support tools for valorisation

Selection and validation of by-product valorisation pathways.
Comparative studies of technologies for scale-up and utilisation.
Development of sustainable marketing strategies to strengthen consumer trust.

Our services

Solutions to develop new protein sources and bioproducts, from producing circular ingredients from biomass and by-products, to characterising compounds with health benefits and selecting the best valorisation pathways.

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Our products

Functional ingredients and bioproducts obtained through fermentation, microalgae processing and by-product valorisation, as well as food prototypes designed for both human and animal consumption.

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Pilot plant

Semi-industrial scale facility for the development and validation of products, processes and equipment.

Biotechnology and molecular biotechnology laboratories

Focused on genetic analysis, identification of microorganisms, development of functional ingredients, and biomolecular studies.

Process and sustainability innovation laboratories

Designed to develop more efficient and sustainable processes, including those based on the concept of the circular economy.

Related actuality

News 13.01.2026

AZTI receives the 12th CESFAC Foundation Award for its commitment to more sustainable animal feed

Blog 12.11.2025

Alternative Proteins: Opportunity, Innovation and the Future of the Food Industry

Blog 20.10.2025

[EATrends] A Sea of Food: Unlocking the Potential of Blue Foods

Blog 13.10.2025

[EATrends] The Protein Battle: The Challenge of Diversification

Guidance every step of the way

Contact our expert team about this research line.

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