Students tackle world’s protein problem in ReThink Protein Challenge

09 Mar 2021 --- The search for alternative proteins has never been stronger as Wageningen University & Research (WUR) estimates that by 2050, 30 to 40 percent more protein will be needed to feed the world. 

To tackle this conundrum, WUR has launched the second edition of its ReThink Protein Challenge, a student competition to find more sustainable solutions for the protein transition.

“One company cannot innovate and be the change all by itself. Therefore, collaboration between companies, institutes and even students in this challenge is really important,” says Wim Hilbrands, project director at DSM, which is an impact partner of the ReThink Protein Challenge. 

Most recently the top 30 teams have been selected from 49 applicants representing 41 different universities from 18 countries. 

With the support of top experts, teams develop a business idea or prototype that offers an innovative and sustainable approach to meeting protein needs and targets a specific market.

Innovation required
One of the main challenges in making plant-based products is that many of the animal-based products are hard to replace in terms of both texture and nutritional value.

Mimicking them is difficult and therefore challenges food technologists to look at plant proteins in a different way, without mimicking animal products.

When it comes to the protein sources, the experts agree more and new options from aquatic as well as terrestrial resources should be explored. 

Microalage is a reoccuring protein solution among the student teams. 

Even more controversial alternatives like insects and cultivated meats are becoming a serious option. 

Teams are also finding nutritious avenues for repurposing food from waste streams, such as tomato seeds and pressed canola oil cakes. 

In the end, it will be up to the consumer to choose, which is why teams are also judged on market viability. 

Microalgae is a recurring topic for the competing teams looking to provide more sustainable protein to the world.In the pipeline
The competition kicked off in January and will lead up to the grand finale on June 25. 

As part of WUR’s mission to bring more awareness to the protein transition, it will host a series of events during the six-month event. 

The next event, to be held on March 25, will be a webinar on biotechnology and flavor of a plant-based product by two experts from Unilever, which is also an impact partner of the ReThink Protein Challenge. 

The top 30 finalists are:

Sushi Puffs: Seeking to increase the protein and fiber content in puffed snack foods with fish hydrolysate. 

Mushgroom: Facing the problem of global food shortage by looking into repurposing food waste into edible food. 

It’s Protein: Making it easier for people with diseases or dietary intolerances/allergies to shift toward a predominantly plant-based diet by providing personalized nutrition information. 

ProMeat: Combining cutting-edge technology with the use of indigenous plants to India and under-utilized crops to deliver meat analogs. 

MLB (Make Liver Better): Approaching protein supplementation for children and the efficient use of livestock processing by-products by utilizing liver proteins. 

AlgO: Overcoming the obstacles of producing and transforming micro-algae into a sustainable and palatable ingredient, creating a process that will empower the new generation of alternative protein-rich foods.

Insects are a highly nutritious and sustainable protein being explored to feed both humans and animals.ProtenIA: Increasing protein availability without relying on increased agricultural protein production of protein, reducing food waste and carbon footprint.

ASPYR: Using algae as a higher yield and better supply solution for hunger, coupled with a business model advocating for responsible capitalism.

Flypro: Reducing stunting and food waste from the most suffering region in Indonesia, East Nusa Tenggara Province, by cultivating the larvae of black soldier fly: A new promising protein source for livestock.

Canoodles: Reusing the waste stream of canola oil processing, the rapeseed press cake, and using it in noodles production. 

Propers: Developing healthy and sustainable products from underutilized tropical protein sources. In the next five years, it aims to capture value from an abundant and underutilized rubber seed.

Rebirth Cyanobacteria: Compared with the traditional proteins extracted from plants or animals, phycocyanin has antioxidant, antitumor and immunomodulatory functions and has a wide range of sources and high yield, which can solve the problem of protein shortage. 

WaterWand: Exploring how microalgae can be used to make pond aquaculture more sustainable. Microalgae are still a niche product but can play a vital role in the protein transition.

Team Prookies: A 2017 survey shows that 73% of Indians are protein deficient. Prookies aims to resolve this issue by adding protein-rich cookies made with millet and green pea to the diet of Indians.

Prot-N-suF: Improving the well-being of pet animals by providing a customer-focused pet feed formulation of organically produced protein-derived functional molecules.

Pemla: Sourcing proteins, fats and carbohydrates from sustainable agriculture, especially regenerative agroforestry systems. 

mINc: Supplying a highly nutritious and sustainable milk alternative to the world from the mealworm species Tenebrio molitor.

ProScrappers: Utilizing agro-waste facilitates affordable proteins for nutrient-underprivileged mass populations around the world with pumpkin kernel cake and millets.

S.E.E.D: Recovering the value-added protein source from tomato seeds considered waste by the food processing industry.

The Red and the Black: Creating red bean plasma protein meal powder to replace animal blood protein powder for weight loss with adequate nutrition. 

SAHARA: Connecting nutritionally underserved communities in Kenya with the economic markets driven by choice and affluence. Doing so creates an effective revenue model and economic recycling between the two.

Lupinicious: Developing lupin protein as a non-GMO alternative to soy. 

Eco-Protein: Developing protein products by saving and making full use of the pale, soft and exudative-like chicken meat, fully discovering protein resources, and solving the waste of meat raw materials.

Sinsectum: Providing the aquaculture sector with protein originating from insects to significantly reduce overfishing.

Meat3D: Creating microtextured meat analogs from sources like microalgae. 

Vegetarians’ Right Button: Developing a protein beverage based on white button mushrooms to help supply vegetarians with protein, vitamin D and vitamin B12.

Cultivated: Developing raw materials identical to those sourced from animal farming and are able to satisfy the demand for traditional dairy products in a sustainable way.

HZAU Insect Pioneers: Developing the unique value of insects in the protein supply, and on this basis, exploring new types of insect food and driving the ecological development of industries centered on high-protein insects.

Tech Explorers: Making a knowledge hub and technology simulation platform to overcome the cost of product development methodology and the technological barrier for accessing resources. 

ProProtein: Aiming to satisfy the growing human population’s protein needs by providing nutritious dairy products by fermentation with yeast, without the need for animal farming.

By Missy Green