Long-term solutions for circular, sustainable protein production
Present in all living organisms, proteins are crucial for essential chemical processes in the human body, such as metabolic functions. Humans get proteins from foods such as meat, poultry, seafood, beans, peas, eggs, processed soy products, nuts and seeds. But supplying a growing global population with the diet needed for healthy protein intake is increasingly a challenge. The problem is compounded by unsustainable food production practices that are damaging the environment. The EU-supported SMART PROTEIN(opens in new window) project set out to develop a new generation of protein options by leveraging biotechnology. In addition to high protein crops such as quinoa, lentils, fava beans and chickpeas, SMART PROTEIN created microbial biomass protein from edible fungi.
A focus on the holobiome
To develop resource-efficient protein sources that are less harmful to the environment, SMART PROTEIN concentrated on the microbial ecosystem or ‘holobiome’ connecting soil, plants, animals, humans and the environment. “We recognised that building future-proof protein supply chains goes beyond sourcing alternative proteins – it also requires a deep understanding of the complex interactions between plants and their associated microbial soil communities. Our goal was to enhance crop resilience, nutrient uptake, and the overall sustainability of the food system,” explains project coordinator Emanuele Zannini(opens in new window) of University College Cork, Ireland. Regenerative agricultural practices were key to assessing and improving the holobiome. Researchers measured soil enzymatic activity and noted improved microbial activity as a result of regenerative agricultural practices such as cover cropping, reduced tillage and organic amendments. Cover cropping, or covering the soil with plants not intended for harvest, helps manage erosion and improves soil fertility. Reduced tillage minimises soil disturbance during planting. It cuts down on fuel use and emissions while improving soil structure and biodiversity. Organic amendments such as compost are eco-friendly alternatives to chemical fertilisers. “Amendments included the use of mycorrhizal fungi and other soil microbes to enhance nutrient cycling and plant resilience, thereby supporting the development of sustainable and productive agricultural systems,” adds Zannini.
Novel biomass protein from fungi
In addition to using regenerative practices to boost healthy microbial activity related to crop production, SMART PROTEIN used biotechnology to produce protein made from fungi. Fungus fermentation was optimised to repurpose by-products upcycled from pasta (pasta residues), bread (crusts) and beer (spent yeast and brewery grains). Upcycling these low-value side streams adds another layer of circularity to future food systems. For the health of humans and the planet, it is essential that we move away from an animal-based diet that fails to provide the proper balance of nutrition, consumes too many of the planet’s resources and produces too much pollution. The food revolution envisioned by SMART PROTEIN thus employs microbial biotechnology to deepen our understanding of soil-based ecosystems and fungal alternatives so that we can meet the protein needs of the world’s population in a safe, healthy and sustainable way. Reflecting on this alternative future of food, Zannini shares: “Microbial biotechnology holds immense potential for sustainable food production, but its success depends on supportive policies and regulatory frameworks. We need clear guidelines that facilitate innovation while ensuring safety and public trust. Additionally, investment in research and infrastructure is essential to scale up these technologies and integrate them into mainstream food systems.”
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