Upcycling of side streams
2024 – 2026
More than 20% of total plant protein is underutilized. This project seeks to address that challenge by developing processes for more efficient protein recovery.
Production platform: Plant-Based
Technology sector: Food safety & quality, Ingredient optimization
Project aims
The PEARL project aims to convert the underutilized protein-rich sidestreams from different field crops (pea, fava bean, lupine) into valuable ingredients for human nutrition. This work aims to develop innovative, food-safe methods to improve utilization of these sidestreams that are characterized by a very high water content. The goal is to develop processes that lead to a safe and shelf-stable food ingredient that can be used for different plant-based products such as yogurt or plant-based meat. Together with food manufacturing partners, the researchers will test the applicability of the new protein ingredients in different plant based products. Additionally, they will conduct a comprehensive economic evaluation for the newly developed processes.
Principal Investigator
Prof. Petra Foerst
Professor Food Process Engineering, Life Science Engineering
TUM School of Life Sciences, Germany
Prof. Petra Foerst is a food process engineer with many years of experience. Her research focus is on process engineering and process development for plant-based meat alternatives. Her projects involve innovations around dry and wet fractionation processes to generate protein concentrate and protein isolate fractions with defined functionality and high protein nativity.
Research Grant Program
Explore grant opportunities and GFI-funded projects that are driving innovation and breaking boundaries in alt protein research.
