FERM Protein

With support of:

Building and disseminating knowledge about fermentation-based protein production through collaboration between companies and knowledge institutes

Why this project?

The increasing demand for sustainable protein sources poses major challenges for the food industry. Microbial fermentation, in which proteins are produced by bacteria, mould and yeasts, offers a promising solution. Flanders has a strong knowledge base and infrastructure for fermentation, but fragmented initiatives and limited cooperation between companies and knowledge institutes hamper the large-scale application and scale-up of fermentation-based proteins.

The FERM Protein project responds to this challenge by connecting companies and knowledge institutes and encouraging cooperation. The project supports Flemish companies in their efforts towards circular and sustainable protein production by mapping available technologies and processes and promoting networking and knowledge sharing. As a result, FERM Protein contributes to the development of value chains that convert residual and by-product streams into proteins, which not only makes the food supply sustainable, but also contributes to a bio-economy in which waste is minimised and value is created from by-product streams.

This project will enable Flanders to strengthen its position as a leader in innovative protein solutions and contribute to a future-proof, sustainable food system.

Methodology and expected results

FERM Protein, a COOCK project, aims to build and disseminate knowledge about fermentation-based protein production and applications. The project identifies and evaluates economic opportunities within these value chains. It seeks to build a strong ecosystem by bringing together various players in the value chain, from raw material suppliers to final producers.

Expected results

Knowledge matrix & online tools: clear view of feedstocks, fermentation processes, end products and potential for microbial proteins
Online database containing relevant information and parameters of different protein-producing organisms
Interactive workshops discussing, among other things, the latest developments in the fermentation-based protein landscape

At the end of this project, FERM Protein will deliver a knowledge system that will allow Flemish companies to scale up fermentation processes and enter new markets, contributing to the transition to a circular bio-economy.

Target group

FERM Protein is aimed at companies in various sectors involved in the development of fermentation-based proteins. These range from innovative SMEs to multinationals.

Project partners

‘The ProteInn Club’ is responsible for the management and execution of the FERM protein project. A collaboration between Bio Base Europe Pilot Plant, ILVO, Ghent University and Capture, this is a platform that unites industrial stakeholders in the fermentation-based protein ecosystem and promotes knowledge exchange.

As a subcontractor, Flanders’ FOOD is jointly responsible for disseminating the results to the broad target group and supports further valorisation processes.

Keen to join?

Companies and organisations interested in joining the FERM Protein project can still join the user group. For more information, contact Julie Vanderstraeten at Bio Base Europe Pilot Plant (BBEPP).