How To Better Valorize Sustainable Proteins and By-Products?

After a decade of continuous growth, part of the sustainable protein sector struggles to find its market and equilibrate its economic balance. Many projects have focused on the development of very pure protein ingredients and valorisation into meat-likes and dairy-likes, although proteins only represent a minor proportion of the grain or biomass. As a result, extraction processes are complex and most of the initial raw material is poorly valorised (usually in animal feed). Eliminated molecules (fibres, starch, phytochemicals, vitamins…) can also have high functional and/or nutritional value and their removal strengthen the idea that vegan foods are “ultra-processed” and of lower nutritional quality.