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PROSCALE scales microbial proteins from food industry sidestreams

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29 July 2026

PROSCALE scales microbial proteins from food industry sidestreams

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The PROSCALE project will scale up microbial protein production using food industry sidestreams such as potato, wheat and vegetable processing residues. Running from 1 September 2026 to 31 August 2030, it aims to develop protein ingredients for foods including meat and dairy alternatives, bread and pasta. The project is relevant to food businesses, researchers and innovation organisations working on sustainable protein sources and circular production.

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Authors

Editorial Team

Related Organisation(s)

Horizon Europe

Topics
Geographical descriptors

Austria

Belgium

Finland

France

Germany

Greece

Italy

Netherlands

Poland

Sweden

Türkiye

Organisation Type

Academic / Research and VET Institutions

Company with 250 or more employees

Networks and Federations / Confederations

SMEs (a company with less than 250 employees)

  • Agri-food strategic objectives

    • Healthy and sustainable diets​

    • Circular and resource-efficient food chain​

    • Sustainable sourcing​

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PROSCALE is an Innovation Action - Demonstration project funded under HORIZON-JU-CBE-2025 with a CBE JU contribution of €6,992,742.50 and coordinated by VTT in Finland. From 1 September 2026 to 31 August 2030, the project will scale up continuous fermentation processes for fungal, yeast and bacterial single-cell proteins using food industry sidestreams, including potato, wheat and vegetable residues and by-products from baking and pasta production. The aim is to produce safe, scalable protein ingredients with more than 50% protein dry matter for uses such as meat and dairy alternatives, sports nutrition, bread and pasta. By combining process innovation with a digital twin platform and a cascaded approach for co-products, the project supports more resource-efficient protein production and stronger food system resilience.

#AlternativeProteins #SustainableSourcing #CircularFoodChain #ResourceEfficientFood #FoodSystemResilience #HealthyDietsEU

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