The rising world population, urbanisation as well as increasing income levels are leading to an increasing global demand for meat and animal foods. Current average dietary habits are considered unhealthy and production patterns unsustainable. A global dietary shift with an increase in the intake of plant-based foods instead of animal-based foods is said to be key to improving human as well as planetary health.
More and more people are trying to avoid eating animal protein for health, environmental, and ethical reasons and are looking for alternative solutions with plant-based protein sources. However, the market for these meat substitutes is still relatively small. Currently, Europe, the leader in this sector, has a 40% share of the total global market for meat substitutes, and experts estimate that it will reach about €2.4 billion in 2025.
In close cooperation with the University of Bonn and industrial partners such as Rügenwalder Mühle and Südzucker, we have launched an ambitious research project. Supported by an impressive grant of over one million euros from the Federal Ministry of Education and Research, we are researching innovative processes for extracting high-quality proteins from hemp seeds.
Unlike conventional plant protein sources such as soy, wheat and peas, hemp is a sustainable and environmentally friendly alternative. Our mission is to unlock the incredible potential of hemp as a valuable source of protein in human nutrition. Hemp proteins are not only rich in essential fatty acids and minerals, but are also characterised by a low environmental impact.
Another focus of our project is the comprehensive evaluation of side streams during hemp processing in order to assess the economic efficiency and sustainability of the process. By collaborating with leading companies and research institutes, we aim to achieve a breakthrough in the sustainable use of commercial hemp for human nutrition.
This project is funded by the German Federal Ministry of Education and Research.
Together with the University of Hohenheim, we have launched a funding project in which we are developing meat substitute products from regionally produced hemp protein. This funding project is supported by the Ministry of Food, Agriculture and Bioeconomy with more than € 1 million. As part of this funding, we are drawing on the many years of experience of top vegan chefs to develop recipes for novel meat substitute products. The highlight: In contrast to conventional meat substitutes made from soy or pea protein, our products have a much higher protein content and are also much more sustainable due to the regional added value. In terms of price, hemp protein can now also compete with NON-GMO soy, pea and other proteins.