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Yeast- the protein source of the future

Reference number
Coordinator Orkla Foods Sverige AB
Funding from Vinnova SEK 500 000
Project duration November 2021 - May 2022
Status Completed
Venture Food from the future
Call The good and sustainable everyday food of the future - Innovations for support for Swedish processing of plant-based raw materials

Purpose and goal

The project has fulfilled its goal by utilizing innovative combinations of technologies to investigate the possibilities of creating food products with high sensory quality. The project has shown that yeast has a great potential to become a significant source of protein in human diets in the future.

Expected effects and result

The project has shown promising results for extracting the proteins in the yeast by innovative combinations of techniques. However, more investigations are required to find the optimal extraction method. The functionality of yeast proteins was investigated, and the results showed that the proteins have great potential to act as the main protein source in meat analogues. Large-scale cultivation of yeast can provide unique conditions for a new Swedish-grown protein source.

Planned approach and implementation

This project was as a collaborative project between Orkla Food Sweden, Jästbolaget, and RISE. The project was carried out through practical experiments, on yeast protein extraction and prototype development for meat analogues, in which all parties participated. In addition, theoretical aspects of the business case, such as financial viability and patented technology, was investigated. Regular meetings for review of results and discussion of the next steps was conducted within the project group.

The project description has been provided by the project members themselves and the text has not been looked at by our editors.

Last updated 1 July 2022

Reference number 2021-03593

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