Technologies to convert biomass into proteins and circular ingredients

Problem addressed

A large share of food biomass and agri-industrial by-products is wasted or managed as residue, generating economic and environmental costs. Without appropriate transformation processes, proteins, functional compounds, and nutrients that could be recovered and revalorised as ingredients for human or animal nutrition are lost.

What we do and how we do it 

• Extraction and filtration processes to isolate proteins, lipids, and bioactive compounds.
• Controlled fermentation using specific microorganisms to improve digestibility, stability, and functional properties.
• Enzymatic hydrolysis to generate peptides and proteins with high bioavailability.
• Biomass stabilisation to ensure product safety and shelf life.
• Pilot-plant validation and industrial scale-up of the most viable technologies.

Key benefits

• Conversion of biomass and by-products into high-value ingredients.
• Improved sustainability through circular economy approaches.
• Reduced waste management costs.
• New business opportunities in human food, animal feed, and nutraceuticals.
• Greater resilience and competitiveness in response to regulatory and market pressures.