PROSCALE

Summary

Recent global geopolitical challenges highlight the importance of diversifying protein sources for food security and sustainability. Reducing dependence on animal proteins and the global reliance on four major crops - maize, soy, rice and wheat - through the development of alternatives such as single-cell proteins is essential for food security. Single-cell proteins also offer a more resource-efficient and climate-friendly alternative to conventional animal proteins.  

PROSCALE aims to advance the production of high-quality alternative proteins for food applications by scaling up continuous fermentation processes for fungal, yeast, and bacterial single-cell proteins. The project uses food industry sidestreams, such as processing residues from potato, wheat, and vegetables, as well as by-products from baking and pasta production, as sustainable fermentation feedstocks.  

The project combines upstream and downstream process innovation with a digital twin platform to optimise resource efficiency, reduce environmental impacts, and ensure scalable, safe, multifunctional protein ingredients (>50% protein dry matter). These include fungal mycoproteins, yeast proteins, and bacterial proteins for applications such as meat and dairy substitutes, sports and health-conscious nutrition, and staple foods like bread and pasta.  

In addition, by applying a cascaded, minimal-waste approach, co-products are reintegrated into the production cycle or transformed into non-food applications, including the conversion of side-streams into methane and CO₂-derived compounds, as well as the development of palatants for pet food applications.