Finnish companies are leading the charge in addressing environmental challenges in the food and drink industry, with initiatives focused on plant-based proteins, sustainable protein production, and carbon-neutral alcoholic beverages.
VTT’s Consortium Revolutionizing Plant-Based Proteins
VTT Technical Research Centre of Finland has joined forces with seven major food industry companies to establish a consortium aimed at developing new value chains for plant-based proteins. The collaboration utilizes machine learning and artificial intelligence to address current challenges in building a more sustainable food system.
Presently, soya and wheat-based proteins dominate the market, but their production involves sub-optimal processes, leading to concerns about sustainability. Dry fractionation methods and wet separation processes are the primary culprits, with the latter using excessive amounts of chemicals, energy, and water.
The consortium, comprising Anora, Apetit, Fazer, Helsinki Mills, Raisio, Valio, and Viking Malt, is working on a three-year project with a €3 million grant from Business Finland. The project aims to produce new ingredient solutions that not only contain protein but also incorporate dietary fibers, plant oil, and bioactive compounds. These innovations aim to enhance public health and promote a shift toward localized value chains, contributing to the revitalization of rural areas.
The project also seeks to improve the taste and texture of plant-based products, addressing issues such as bitterness and astringency that can limit consumer acceptance. By optimizing extraction processes and purifying and modifying protein ingredients, the consortium aims to mitigate off-flavor concerns.
The ultimate goal is to develop predictive models using machine learning to support research and innovation related to plant-based proteins, creating a tool for identifying suitable raw materials for various food processes.
Solar Foods: Sustainable Protein from Thin Air
Solar Foods, a Finnish food technology startup, successfully closed its first funding round, raising €8 million to support its mission of producing sustainable protein. The funding will be used to scale up production at Solar Foods’ first commercial-scale facility, Factory 01, and to commercialize Solein, a protein derived from a natural, non-modified single-cell organism grown through fermentation.
Solein is unique in that it requires only air and electricity for cultivation, eliminating the need for traditional agricultural ingredients. This technology presents a sustainable alternative for protein production, aligning with the increasing consumer interest in plant-based food products.
Fazer’s Oat-Based Protein from Food Waste
Fazer, a major player in the food industry, has introduced a new oat-based protein made from oat dregs or okara, a by-product of oat drink production. Despite its nutritional value, okara has typically been used as animal feed or raw material for biogas.
Oat dregs are rich in protein and other beneficial ingredients such as fiber, minerals, beta-glucan, vitamins, and healthy fats. Fazer’s innovation addresses food waste by utilizing okara, contributing to the company’s commitment to reducing food waste by 50% by 2030.
Aircohol: Carbon-Neutral Alcoholic Beverages
Finnish startup Aircohol has secured €2.4 million in funding to expand its proprietary technology that produces drinkable alcohol from the carbon dioxide released during alcoholic beverage fermentation. This technology aims to significantly reduce the carbon footprint of alcoholic beverages.
By creating an optimized growth environment for a process that eliminates the need for agricultural ingredients, Aircohol’s technology promises a carbon-neutral approach to alcohol production. It can seamlessly integrate into existing brewery and distillery processes, forming a sustainable carbon loop.
The company plans to scale up to industrial production and introduce what it claims to be the world’s most sustainable beverages as early as next year.
Luke’s Horizontal Crop Growth Innovation
Scientists at Natural Resources Institute Finland (Luke) have made a groundbreaking discovery that could revolutionize crop production. Cucumbers, pole beans, and other crops can be grown horizontally to increase yields and efficiency. Luke is currently seeking a partner to bring this advanced technology to the crop production market of the future.
In summary, these Finnish innovations exemplify a commitment to sustainability and technological advancements in addressing environmental challenges within the food and drink industry. From plant-based proteins to carbon-neutral alcoholic beverages, these initiatives showcase the nation’s leadership in developing solutions for a more sustainable and eco-friendly future.