Protein.cat - Research and innovation project on alternative proteins in Catalonia

The main objective of Protein.cat is to develop and implement biotechnological processes —such as fermentation for biomass production, precision fermentation, bioconversion and biorefinery— for the production, functionalisation and application of protein ingredients derived from alternative protein sources for human and animal nutrition. The project aims to contribute to increasing the sustainability of the agri-food sector and to boosting the country’s bioeconomy, by bringing to the internal market an innovative, emerging and state-of-the-art solution with significant economic potential.

The need to diversify protein sources in the diet responds to a growing demand from European society for a more sustainable and self-sufficient food system. Addressing this demand represents both a challenge and a significant opportunity to strengthen the Catalan agri-food sector, as well as to foster the creation of companies and jobs. Although the agri-food and research ecosystem in Catalonia is solid, critical gaps in research and innovation have been identified, partly due to the lack of specific infrastructures for the study of new protein ingredient sources —such as those of plant origin, algae, insects or fermentation-based processes— that would enhance the sector’s innovation capacity.

In this context, the facilities, scientific and technical capabilities, and experience of IRTA in the agri-food sector in general, and in the field of alternative proteins in particular, provide a solid foundation for the development of a large-scale research and innovation project linked to the CiPA (IRTA Centre for Innovation in Alternative Proteins), contributing to the design and implementation of a global strategy.

The research and innovation activities of the operation are structured around three main actions:

1. Production of protein-rich biomass from alternative sources, specifically insects, microalgae and other microorganisms, with a particular focus on production strategies that enable the valorisation of agri-food sector by-products. This action requires the creation and commissioning of specialised infrastructure and equipment, both at laboratory and pilot scale, for the development of submerged and solid-state fermentation bioprocesses using yeasts and fungi, as well as for insect larvae production and microalgae cultivation.
2. Production of alternative protein ingredients, focused on investigating the potential of innovative technologies and bioprocesses for the production and functionalisation of protein concentrates and/or isolates from cereals, pulses, insects and microalgae. This action also includes the production of dehydrated single-cell flours derived from microalgal biomass and from fermentation-based processes, such as mycoprotein.
3. Development of innovative foods with alternative proteins for animal and human nutrition, through the formulation and processing of feeds and foods based on innovative formulations and technological processes, as well as the development of new products —such as analogues of foods of animal origin and other novel concepts— using ingredients from alternative protein sources.

The operation is aimed at the Catalan agri-food sector and seeks to deepen knowledge and use of biotechnological processes for the production of protein-rich alternative biomass, the generation of ingredients and the formulation of foods rich in alternative proteins, as well as the valorisation of by-products, thereby contributing to the promotion of the circular bioeconomy.

The main expected results of the project are:

• The development of protocols for biomass production through liquid and/or solid-state fermentation processes, as well as bioconversion using microalgae and insects.
• The generation of biotechnological processes based on biorefinery strategies for the extraction and functionalisation of protein extracts, concentrates and isolates as ingredients for human and animal nutrition.
• The utilisation and valorisation of co-products, by-products, residues and/or surpluses from the agri-food sector.
• The development of innovative foods that are sustainable, palatable, healthy and safe.
• Improved understanding and predictive capacity regarding consumer behaviour towards foods based on alternative protein sources, through psychosocial approaches.