Project introduction October 2015 PROMINENT EU project 2015-2018 PROtein MINing of Cereal side-streams Exploring Novel Technological Concepts Project introduction October 2015 This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 668953−PROMINENT.

Global protein consumption will double by year 2054 Worldwide demand for proteins has generated need to use more of plant-based protein for human consumption Global protein supply security Restricted availability of animal proteins Consumer interest for high protein content in food Restricted protein bio-accessibility Nutritional quality and anti-nutritional factors Poor technological functionality Global protein consumption will double by year 2054 Plant sources and agro side streams should be utilized more efficiently and sustainably

PROMINENT in nutshell Objective: Consortium: Budget Duration To develop techno-economically feasible and sustainable technologies for concentration of proteins from solid and liquid side streams of wheat and rice processing, and for improvement of protein functionality for new food concepts that meet consumer demands Consortium: VTT Ltd (Finland, coordinator); Südzucker AG, Germany; AB Enzymes, Germany; Upfront Chromatography, Denmark; United Biscuits, UK; Barilla, Italy; Olvi, Finland; LUKE, Finland; Bridge2Food, The Netherlands Budget 3.1m€ Duration 3 years 2015-2018

Starting materials in PROMINENT

PROtein MINing of Cereal side-streams Exploring Novel Technological Concepts: PROMINENT VALORIZATION TO INGREDIENTS MODIFICATION FOR FOODS CONSUMER Ethanol Transp. Fuel DDGS Wheat production CDS Starch factory Endosperm protein Rice production Food Bran Liquid side-stream DISTRIBUTION AND RETAIL & CONSUMER PROSECCING PRIMARY PROCESSING RAW MATERIAL PROCESSING INGREDIENT PRODCUTION SIDE STREAMS FOOD PRODUCTION

Cereal Processing Side-Streams as Protein Sources - Bran protein Wheat Bran Rice Bran Utilization currently used as cattle feed or burnt for energy production undervalued side stream of rice starch or milling industries Protein content 14-18 % protein 12 % protein (native bran) 20 % protein (defatted bran) Protein characteristics native denatured in stabilized or solvent defatted bran native in fresh bran Nutritional protein value superior amino acid profile compared to flour Considered as hypoallergenic, high nutritional value compared to other cereal proteins, high content of essential amino acids digestibility of bran proteins is hindered by aleurone cell walls acting as a barrier to digestive enzymes generally not consumed as food because of its high fibre content, possible hull contamination and rancidity issues due to high lipid content and lipase activity anti-nutritional factors (ANFs) - lipases, trypsin inhibitor, hemaglutinin-lectin, tannins, saponins and phytates - reduce the bioavailability and digestibility of nutrients

Contain soluble arabinoxylans Cereal Processing Side-Streams as Protein Sources - Side streams of bioethanol production DDGS Pentosane (C-starch) CDS Utilization currently used as cattle feed Side stream of bioethanol, not directly valorized used as animal feed Protein content 28-38 % protein 8-12 % DS 1.2-1.5 % protein 25-30 % DS 7-8 % protein Protein charcteristics denatured native Nutritional protein value generally chemically and microbiologically safe, variable composition and nutritional value Contain soluble arabinoxylans Off-flavours, dark color Off-flavour

Cereal Processing Side-Streams as Protein Sources - Endosperm wheat and rice protein Wheat gluten Rice endosperm protein (REP) Utilization Feed and food used as texture protein and for protein enrichment Food used for protein enrichment, especially in baby food Content > 75 % protein > 80 % protein Protein charcteristics native, texturizing properties, Insoluble, limited interphase properties denatured, no interphase properties Nutritional protein value Imbalanced amino acid profice, high in glutamine and proline Hypoallergenic, minor limitations in amino acid profile

Project structure Coordination WP8 WP1 WP2 WP3 WP4 Characteri-zation and supply of protein rich cereal side-streams Fractionation, extraction and isolation of proteins Improvement of technological functionality and sensory quality Proof of concept, demon-stration in food applications WP5 Feasibility and Economics WP5 LCA & sustainability, safety & regulatory issues and social aspects WP6 Dissemination WP7

More information Kaisa Poutanen PROMINENT Coordinator Research Professor, Research Manager VTT TECHNICAL RESEARCH CENTRE OF FINLAND LTD +358405403326 kaisa.poutanen@vtt.fi