University of Wisconsin

SiccaDania are part of a ground-breaking new EU project which will develop new alternative proteins. A range of highly innovative new-protein foods made from plants, fungi, by-products, and residues will soon emerge from Smart Protein, a new Horizon 2020 project funded by the European Commission.

A primary aim of the project is to help build a future-proof protein supply by creating sustainable and nutritious alternative proteins. This is in direct response to some of the most urgent challenges faced by the planet, including climate change and global food security. It is expected that the first wave of products – including plant-based meats, fish, seafood, cheese, infant formula, and other dairy products, as well as baked goods – will go to market in or around 2025.

SiccaDania are at the heart of innovation with the #SmartProtein project, which aims to produce the next generation of sustainable, nutritious, cost-effective and protein-rich foods. We are developing new protein extraction processes for faba beans, quinoa and chickpeas, while also participating in creating a sustainable process for the side streams coming from lentil protein extraction. Our primary aim is to create a new sustainable protein product for the customers.

Smart Protein’s approach and strategy are unique in that the key focus is on by-products and residues, ingredients that are usually used for animal feed. Microbial biomass proteins will be created from edible fungi by up-cycling side streams from pasta (pasta residues), bread (bread crusts), and beer (spent yeast and malting rootlets).

New products will also be developed from plants, including faba beans, lentils, chickpeas, and quinoa – with a focus on improving their structure, taste, and flavour. Investigations into cost-effective protein extraction, protein chemistry, polymeric structure, physicochemical behaviour, and protein-protein interaction will be carried out in order to maximise the functionality of these proteins and customise their usage in food and drinks.

To find out more about the project, visit the website:

The Smart Protein project has received funding from the European Union’s Horizon 2020 innovation programme under grant agreement number 862957.