GrasPro80

The project is developing and optimizing a process for producing high-quality, techno-functional grass protein for the food industry. The goals are to achieve an 80% protein content, improved foaming, emulsification, and gelling properties, as well as a Technology Readiness Level of 6–7 as a basis for industrial implementation, upscaling, and economic feasibility assessment. Since no marketable grass protein processes with over 50% protein currently exist, the project addresses protein losses caused by enzymatic degradation and interactions with phytochemicals. In particular, polyphenol oxidation—which causes grass juice to brown and impairs its functionality—is controlled using innovative strategies. In a pilot plant, juice extraction under nitrogen, pH adjustment, and the addition of antioxidants are combined with the enzymatic removal of interfering polysaccharides, optimized solid-liquid separation, and spray drying. Accompanying analytical tests assess purity, yield, and technological suitability. The result is a storage-stable protein isolate that can be used as a sustainable alternative to soy and peas.