Branching out: Arbiom highlights wood-to-food protein potential

19 Aug 2019 --- Agriculture-biotechnology company Arbiom sees potential for wood to be converted into protein for human consumption. The US-based company specializes in using a fermentation technique to turn wood into SylPro, a yeast single-cell protein that can be used as a replacement for plant protein concentrates or for fishmeal. The commercialization of wood-derived protein for humans would provide manufacturers with another plant-based protein option at a time when consumers are increasingly turning towards more sustainable options.

“Commercialization of SylPro for human food applications will follow a similar trajectory to our other intended markets. As such, evaluations of food applications is currently underway. Our expectation is that commercialization within this space will be parallel to our other intended markets,” Ricardo Ekmay, Ph.D., Vice President of Nutrition for Arbiom, tells FoodIngredientsFirst.

The product is a highly bioavailable source of protein and amino acids, according to the company. It also contains functional fibers including beta-glucans, as well as B vitamins, which are necessary for good health. Additionally, a recent pig model evaluation indicated that overall protein digestibility is 96 percent.

A recent aquaculture trial suggests that SylPro performs well in various extrusion conditions at varying inclusion levels in extruded feed. It could also reduce the need for binding agents as SylPro already has functional binding properties. Ekmay notes that the study also shows that the ingredient behaves similarly to conventional protein ingredients in extruded feeds. Currently, the company uses hardwood as a feedstock, but the technology can be optimized for a range of different varieties depending on the region.

Click to EnlargeArbiom's technology  is designed to leverage the forest-product industry’s improved sustainable forest management practices.A sustainable option
The rise of the conscious shopper is driving consumer demand for sustainability efforts, according to Ekmay. “More and more purchasing decisions have social and ethical considerations associated with them. However, sustainability efforts aren’t driven solely on the consumer side. Predictable and continued access to a consistent supply of raw materials is critical to the food and feed industry. Variability in raw materials and lack of traceability can heavily impact the final product quality, including food safety. Therefore, ensuring the long-term, sustainable supply of raw materials is an important topic to the food and feed industry at large,” he continues.

Arbiom is currently working with a third party to conduct a Life Cycle Analysis, with a report set to be released in September. It will detail the greenhouse gas emissions from the company’s first large-scale production facility, which is currently being built, as well as the land use and water consumption of the protein. This will enable the company to compare the sustainability of its wood protein with other protein sources.

“In most regions where deforestation is occurring today, the main driver is converting the land to crop fields or pasture for livestock. Instead of producing food from former forest land, Arbiom expands production potential of the planet faced with limited resources by bringing a non-food, industrially-available material (wood) into the food chain,” Ekmay explains.

He adds that the company’s technology is designed to leverage the forest-product industry’s improved sustainable forest management practices and efficient sourcing capabilities. It can also upcycle the wood waste and residues that are generated onsite at mills of paper and other forest products.

“Depending on the type of mill, the conversion of input biomass that ends up in the final product can range from 30 to 70 percent. Therefore, Arbiom production of protein from wood will not contribute to deforestation,” Ekmay concludes.

In the alternative protein space, start-up Sustainable Bioproducts is exploring the potential of volcanic microbes. Backed by ADM and Danone, the company is developing a way to grow edible proteins using research into extremophile organisms that live in Yellowstone National Park’s volcanic springs. 

Additionally, water lentils could provide another plant-based solution. Parabel USA is preparing for the commercial production of its colorless water lentil hydrolysate ingredient, scheduled for the end of this year. The functional ingredient contains 65 to 70 percent hydrolyzed protein for use in meat analogs, in addition to offering a complete amino acid profile.

By Katherine Durrell

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