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.

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