MuscleFuel will reach proof of concept of the use of porcine blood and microalgae as nutrient for cultivated meat through six research and development work packages and one management and dissemination work package
WP1 Collection of blood and microalgae biomass
WP2 Fractionation of biomass for hydrolysis
WP3 Targeted hydrolysis of biomass fractions using AI and enzyme engineering
WP4 Screening of nutrients as resources for proliferation of satellite cell culture
WP5 Characterization of nutrients
WP6 Live cycle assessment of blood and microalgae as potential resources for proliferation of satellite cells for cultivated meat
WP7 Management and disseminationDescription

Driven by several trends (Nutriscore, reduction of saturated fat, cost, sensorial properties) in the food industry, the development of new food products containing both milk fat and solid vegetable fats is gaining importance. Science-driven reformulation of fats requires a thorough understanding of the structure-function relationship from nano- and mesoscale levels up to macroscale. Therefore, research is key to understand these relationships and rationally design new fat blends with enhanced product performance and nutritional benefits while maintaining the desired quality characteristics. Specifically, the main objective of this project is to obtain an in-depth understanding of the interactions, structure formation and processing of fat blends comprising of milk fat and vegetable oils.


Participants of the project:
Lars Wiking, Institut for Fødevarer - Fødevarekemi
Tine Steen Dige Madsen, Institut for Fødevarer - Fødevarekemi
Ulf Andersen, Arla Foods
Mads Eg Andersen, Arla Foods
Koen Dewettinck, Ghent University
Filip van Bockstaele, Ghent University
Description

This NKJ network aims to strengthen research and collaboration within the field of the future sustainable dairy. The partners hold strong research expertise within dairy science from primary production to nutri-tional and technological properties of milk. This is a unique expert platform for evaluating possible im-paired effects of climate-mitigating strategies on future dairy product quality. Furthermore, by combining this knowledge with novel dairy research areas of cellular agriculture and plant-based dairy analogues, we can exchange experience regarding novel biotechnologies and processing of dairy analogues

Funded by NKJ https://nordicagriresearch.org/2024-8/Description

In alignment with the global demand to produce food products without additives, since 2016, Lactosan A/S has launched a new product portfolio based on cheese powder without adding emulsifying salt. In comparison with the standard cheese powders, the new product portfolio (without adding emulsifying salt) is easy to solubilize in oil-based applications and has more clean taste and volatile flavours, but have less free-flowing ability, poor solubility in water-based applications and easy to lump and turn into a sticky form. Therefore, the number of complaints we receive from customers has increased. Three specific objectives (SO) are essential to solve the above-mentioned problems. (SO1): To clarify how to produce, store, and transport a stable clean-label cheese powder with a uniform distribution of crystallized fat droplets. (SO2): To reduce powder caking and loss of functionality by evaluating surface free fat formation and minimizing it. (SO3): Produce important knowledge regarding the mechanism for improvement of emulsification with natural components in high-fat content and well-matured cheeses e.g., blue mould-based cheeses and thereby avoiding the use of emulsifying salt.


Participants of the project:
Lars Wiking, Institut for Fødevarer - Fødevarekemi
Trine Dalsgaard, Institut for Fødevarer - Fødevarekemi
Emma Frahm, Lactosan A/S, Institut for Fødevarer - Fødevarekemi
Alireza Naseri, Lactosan A/S
Inger Hansen, Lactosan A/S

Description