Upcycling of Rapeseed cake climate smart protein and raw materials for new bio-based products (Rapssåddi)
| Reference number | |
| Coordinator | Lunds universitet - Institutionen för livsmedelsteknik |
| Funding from Vinnova | SEK 1 719 000 |
| Project duration | July 2017 - November 2020 |
| Status | Completed |
Important results from the project
The aim was to develop process strategies to upcycle protein from rapeseed press cake to novel plant-based foods. We now know how extraction parameters affect the isolation process in both laboratory- and pilot-scale. We can prepossess how the proteins are distributed in the different fractions and thereby make use of the different protein fractions. Some proteins are better for emulsion applications whereas other are better suited for meat analogs. A meat analog prototype based on rapeseed protein has been formulated within the project.
Expected long term effects
The project has generated several research grants both from Stiftelsen Lantbruksforskning, where the aim is to reduce the dark colour and the bitter taste, and from Vinnova where the aim is to use the fibre-rest from the isolation process in cardboard production. A postdoctoral position and a PhD student position with focus on rapeseed has been established. A patent process will be initiated during 2021.
Approach and implementation
The structure has been followed, sometimes in another order. The largest deviation from the plan was that pasteurization with heat did not work, and high-pressure pasteurization was evaluated instead. We have had close communication with the industrial partner, both through meetings and an annual letter where the projects’ progression was reported. We have presented the project to personnel at the partner companies and participated in the annual BioInnovation meetings including study visits and inspiring meetings with other project constellations.