AI and Fungal Fermentation to Turn Agricultural Waste into Protein-Rich Biomass – vegconomist
A new research initiative led by the Danish Technological Institute (Teknologisk Institut) is exploring the potential of fungal fermentation as an alternative protein source to meet the growing global demand for sustainable food and bio-based products. The ZEST project aims to convert agricultural waste into valuable biomass, including protein-rich ingredients for food, animal feed, and other bioproducts.
The project focuses on using edible mushrooms to ferment agricultural by-products such as sugar beet residues, surplus grains from brewing, and fruit peels. These materials are pre-treated and then fed to fungi in bioreactors, where they are converted into biomass.
Xiaoru Hou, senior project manager at the Danish Technological Institute, explained to Food & Drink Technology, “The culture consists of fungal strains that convert agricultural residues into biomass, which we can use directly or extract fungal protein and chitin from, which are used in medicine, food, and bioplastics.”
Addressing major sustainability challenges
By upcycling agricultural waste, the ZEST project aims to address two major challenges: the need for sustainable protein sources and the growing issue of food waste. As traditional protein sources struggle to meet global demand, the project proposes fungi-based protein production as an innovative solution. The proteins produced can be used in food, feed, and other bioproducts, such as cosmetics.
Alignment with EU strategies
The project is co-funded by the Circular Bio-Based Europe Joint Undertaking (CBE-JU) and has a total budget of nearly 7.5 million euros. It aligns with the EU’s Farm to Fork Strategy, which aims to create a more sustainable and secure food system.
“The process requires only small amounts of water compared to traditional protein production, and greenhouse gas emissions are significantly lower. The result is a more sustainable and cost-effective method of protein production with high food safety,” said Anne Christine Hastrup, project coordinator, to Food & Drink Technology.
In addition to its environmental benefits, fungal protein offers nutritional advantages. Researchers note that mushroom protein is easier to digest than plant-based protein and provides essential vitamins like B12 and D. The proteins also have a neutral flavor, making them versatile ingredients for a wide range of food products.
The role of AI
AI technology plays a key role in optimizing the fermentation process. Real-time data from bioreactors is used to monitor and adjust conditions such as temperature, pH, and nutrient levels, ensuring optimal growth for the fungi. “We develop machine learning models to predict how fungi behave on different agricultural residues and fine-tune bioreactor conditions for maximum growth,” explained Kristian Damlund Gregersen from the Danish Technological Institute.
The ZEST project’s goals include developing an efficient, zero-waste production system, identifying the best fungi species for mycoprotein production, and assessing the economic viability of fungal-based products. It also aims to improve the quality of the proteins through post-processing techniques and evaluate their use in food and pet food prototypes.
The four-year project, running from June 2024 to May 2028, involves international partners from Germany, Latvia, Spain, and Serbia. The team hopes the project will not only contribute to more sustainable food production but also provide a blueprint for scaling up fungal fermentation in the bioeconomy.
