News - 2024
NRI is part of a recently started, two-year project to develop a new technology to manufacture protein with an improved flavour profile, from microalgae. The incorporation of algae into human food systems has gained increased attention in recent years, with significant interest in microalgae as an alternative protein source.
NRI has secured funding to develop a plant-based meat alternative from spent grain waste from the brewing and distilling industry. The BSG4PROTEIN project is supported by the environmental charity, Hubbub, through their ‘Eat It Up fund’. Eat It Up is designed to facilitate innovators to find creative solutions to tackling food waste. The fund is financed through the Starbucks 5p cup charge which is applied each time a customer chooses to use a single use cup. The project is led by NRI’s alternative protein expert Dr Parag Acharya, Dr Micael De Andrade Lima, a lecturer in Food Innovation, and NRI’s food loss and waste expert Prof. Tanya Stathers.