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Danish researchers in the Department of Food Science at the University of Copenhagen have received DKK 56 million (US $9 million) to develop the fundamental knowledge required to invent a completely new category of vegan protein as a sustainable alternative to animal protein. The grant comes from the Novo Nordisk Foundation’s “Proteins for Tomorrow’s Food” program and is one of the largest investments in Denmark for research in food proteins. 

The research, carried out in a partnership between the University of Copenhagen, the Technical University of Denmark and Utrecht University in the Netherlands, processes yellow peas and oats—both crops of which are currently being used primarily for animal feed—using a fermentation method and a combination of Bacillus bacteria and various molds, resulting in improved digestibility, more flavor, and a increased essential amino acid profile. The research suggests that the methods should be transferable to other plant crops, with the oats representing…

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