German Institute for Food Technology (DIL): “The Production of Protein from Grass Offers Farmers in Grassland Regions a Promising Opportunity”

The German Institute for Food Technology (DIL) is researching the production of protein from grass for human nutrition, particularly focusing on the protein RuBisCO. The process involves mechanically disconnecting the grass, pressing it into juice and pressed cake, and then extracting and purifying the proteins. The extracted protein, especially RuBisCO, is suitable for a variety of food products such as meat and cheese alternatives, baked goods, and protein bars.

The market maturity for products made from grass protein, such as vegan meat and cheese alternatives, is expected in three to four years. This new protein source offers farmers in grassland regions a promising opportunity for additional income, as the demand for plant-based protein sources is increasing globally. The multiple recovery process, including using the remaining plant residue for feed, CO2 storage, or biogas production, increases economic efficiency and sustainability, benefiting both farmers and the environment.