FARM2FORK-4. Boosting EU Plant Protein Production: Leveraging KTU Food Institute's Expertise in Extraction, Processing, and Sustainability

The Kaunas University of Technology Food Institute possesses a strong foundation in food science and technology, positioning us to significantly contribute to enhancing plant protein production. The research group at the institute works not only with fundamental plant protein research but at the moment participates as a representative in Lithuania for the CleverFood project by organising roundtables and policy dialogues to determine actual issues and solutions for better alternative protein integration into health beneficial food systems.

Our expertise encompasses several key areas crucial for bolstering agricultural resilience and EU self-sufficiency:

• Plant Protein Extraction and Characterization:

  • We have extensive experience in developing and optimizing extraction methods for proteins from diverse plant sources, including underutilized crops and agricultural by-products.

  • Our laboratories are equipped for comprehensive protein characterization, including amino acid profiling, functional property analysis (solubility, emulsification, etc.), and structural analysis.

  • This expertise is vital for maximizing protein yield and quality.

• Food Processing and Technology:

  • We specialize in applying innovative food processing techniques, such as:

    • Fermentation: Enhancing protein digestibility and nutritional value.

    • Extrusion: Texturizing plant proteins for use in meat analogues and other food products.

    • Enzymatic modification: Improving protein functionality and reducing antinutritional factors.

  • These technologies are essential for creating palatable and nutritious plant-based feed ingredients.

• Sustainable Food Systems and By-product Valorization:

  • We are committed to promoting sustainable food production practices.

  • Our research focuses on valorizing agricultural by-products, such as okara, pomaces and press cakes, as valuable protein sources, reducing waste and enhancing resource efficiency.

  • This approach aligns with the EU's circular economy goals.

• Food Quality, Safety, and Authenticity:

  • We have a strong track record in developing analytical methods for ensuring food quality, safety, and authenticity.

  • This expertise is crucial for guaranteeing the safety and nutritional value of plant-based feed ingredients.

• Research and Development in Plant Based Food:

  • We are actively involved in projects regarding the "Future of plant-based food: Bridging the gap of new proteins and FLAVOURsome". This shows that we are very involved in the newest research regarding plant based protiens.

• Collaboration and Knowledge Transfer:

  • We actively collaborate with industry partners, research institutions, and policymakers to facilitate knowledge transfer and promote the adoption of innovative plant protein technologies.

  • We provide specialized training and consulting services to support the development of the plant-based feed sector.

By leveraging our expertise in these areas, the KTU Food Institute can play a vital role in enhancing plant protein production, strengthening agricultural systems, and contributing to the EU's self-sufficiency in plant protein for feed.