"From Waste to Plate: Circular Fermentation for Sustainable Protein"

The global food system faces critical sustainability challenges due to rising protein demand, resource scarcity, and the urgent need to reduce greenhouse gas emissions. Addressing these issues, our project proposes an innovative approach leveraging advanced dual fermentation technologies developed by the National Renewable Energy Centre (CENER). The goal is to produce alternative single-cell protein (SCP) using sustainable and renewable carbon sources, thus fostering circular food systems aligned with ECIV’s strategic vision. CENER’s fermentation technology efficiently harnesses two strategic carbon streams: industrial gases rich in CO₂ and acetate generated from circular biological processes, such as the anaerobic fermentation of sewage sludge. The innovative process is structured around two interconnected fermentative steps:

1. Gas-phase Fermentation:
   Specially engineered bioreactors designed by CENER utilize acetogenic bacteria to convert industrial waste gases (CO₂ and H₂) into acetate. This process occurs efficiently at low pressures and moderate temperatures, enabling a highly sustainable solution for valorizing industrial CO₂ emissions. By capturing and converting these greenhouse gases, the technology significantly contributes to climate change mitigation and aligns with ECIV's circular economy objectives.

2. Liquid-phase Fermentation:
   Acetate produced in the gas-phase fermentation serves as a carbon substrate in the subsequent liquid-phase fermentation. This stage involves improved strains of the yeast Yarrowia lipolytica, optimized via mutagenesis and adaptive laboratory evolution (ALE). Recognized as GRAS (Generally Recognized As Safe), Y. lipolytica efficiently transforms acetate into a protein-rich biomass (>50% protein content), ideal for food and animal feed applications.

This project fully aligns with the ECIV strategy, promoting the transition towards circular and resilient food systems. It significantly reduces environmental impacts by smartly integrating renewable resources and industrial by-products into high-value protein production. Moreover, the project directly supports European food security objectives, contributing to the diversification and increased sustainability of protein supply chains.

• Technology centres specialized in stabilizing fermented protein extracts through pilot-scale drying technologies (e.g., spray drying, freeze drying, vacuum belt drying), ensuring shelf-stable and functional products.

• Food technology institutes or companies with expertise in food prototype development and scale-up, particularly those able to integrate alternative proteins into formulations for different applications (e.g., meat analogues, dairy substitutes, nutritional supplements).

• Research organizations or industrial partners with proven experience in extraction, purification, and upscaling of protein concentrates, including membrane filtration, precipitation, and chromatographic techniques.

• Consumer science experts capable of conducting behavioural and cultural assessments, including analysis of consumer preferences, sensory testing, and identification of drivers and barriers for market acceptance of fermented proteins across diverse European populations.

• Innovators in downstream processing to enable high-purity protein separation while preserving nutritional and functional properties (e.g., emulsification, foaming, digestibility).

• Specialists in communication, dissemination, and stakeholder engagement, particularly with experience in EU-funded projects and science-to-policy interfaces.

• Industry partners or startups focused on commercial implementation, go-to-market strategies, and scaling-up novel food ingredients compliant with EU regulations.