Production and texturing processes for protein-rich foodstuff from industrial forest residues

Important results from the project

The project has studied optimal pre-requisites for cultivation and, in order to achieve a sensory relevant food product, texturization of fungi biomass, based on fiber sludge derived sugar from the forest industry. The work resulted in good enough yields of sugar and fungi biomass. Unfortunately, sensory relevance was not achieved, as the fungi could not be enough texturized via chosen extrusion processing. Finally, the project concluded that the value chain is potentially profitable, however likely to require a joint venture collaboration between the forest- and food industries.

Expected long term effects

The project has ensured available raw material for the suggested process and also demonstrated well-behaved hydrolysis- and fungi growth process at TRL = 5 that need to be validated in a company production line. Importantly, relevant fungi morphology and sugar price need to be ensured in a potential follow-up project. A successful texturization of the fungi biomass can also likely be achieved with a more powerful extruder in order to take the process further from TRL = 3. Present Novel Foods legislation and market potential will also decide upon the future of the process.

Approach and implementation

The project has prioritized stakeholder interests by continuous follow-up of the milestones reflecting the project status. However, the sequential order of work proposed initially had to be changed with respect to work packages (WPs) 3 and 4 due to limited shelf life and transport of the fungi biomass. On the other hand, the result was a better feedback between WPs 3 and 4 with ongoing parallel activities. The prerequisites for the texturization in WP 4 where however difficult to assess beforehand, as was the Corona pandemic that affected the project negatively.