The potential of potatoes – an experiment in Biotech Heights
| Reference number | |
| Coordinator | Lunds universitet - Lunds Universitet - Forskning, Samverkan & Innovation |
| Funding from Vinnova | SEK 500 000 |
| Project duration | June 2024 - May 2025 |
| Status | Completed |
| Venture | A new recipe for the food system - build-up phase |
| Call | A new recipe for the food system: The pot of innovation - Experiment, experiment and explore |
Important results from the project
The project largely fulfilled the objective set from the beginning. The project demonstrated that potato-based side streams can be converted into fermented food using bioprocess technology. In addition, solid state fermentation was identified as a promising technology area, which is now being strategically highlighted within Biotech Heights. The project has also strengthened collaborations, inspired new research applications and increased interest in fermentation in the food sector.
Expected long term effects
The project is expected to contribute in the long term to more sustainable and resource-efficient food production by demonstrating how potato sidestreams can be converted into valuable fermented food. It strengthens circular solutions, promotes solid state fermentation as a technology area, and creates new collaborations and research opportunities. The project also increases interest in fermentation and strengthens Biotech Heights´s role as an innovation engine.
Approach and implementation
Orkla supplied the project with potato side streams (peelings, mash, French fries). The potato streams were then analyzed and fermented with Fusarium venenatum. The fermentation was successful on all substrates, especially potato peelings, with increased protein content and improved nutritional profile. The project was presented to Orkla on several occasions and has been used by Biotech Heights on a large number of occasions - presentations, meetings and workshops.