FEAST: From plastic to protein by Yeast Engineering for Sustainable food Transition

Important results from the project

FEAST: Yeast-based production of future proteins. The project developed efficient Pichia pastoris strains for the production of the sweet protein brazzein and muscle myoglobin. Zeocin resistance in engineered strains correlated with protein yield, linked to multiple gene copies. Lactoferrin was not expressed and needs optimization. In the future, FEAST 2.0 with more nutrient-dense proteins can be developed with new partners in green methanol to realize the vision "From plastic to protein".

Expected long term effects

In the long term, the project may be expected to: 1. Expand strain engineering to produce more nutrient-dense proteins in larger project. 2. Faster selection of high-producing yeast strains using zeocin resistance. 3. Reduced climate impact through fermented proteins replacing animal-based alternatives. 4. Support for commercial production of functional food ingredients. 5. Funding for a circular bioeconomy by using methanol from plastic waste as a carbon source.

Approach and implementation

The project went as planned to develop Pichia pastoris strains for the production of recombinant food proteins. The timeline had minor adjustments (parental leave), and collaboration worked well. Activities such as strain construction, zeocin-based screening, and fermentation proved effective. Lactoferrin could not be expressed, but provided valuable insights. The project lays the foundation for further development toward more nutrient-dense proteins and the use of methanol from plastic waste.