Author: David Salcines

With the global population estimated to reach 10.3 billion by the mid-2080s the world faces a challenge in terms of food sustainability making necessary for food production to evolve to meet this growing demand in a way that does not compromise our planet or the health of its inhabitants. Alternative sources for protein production, which currently relies heavily on animal sources with their associated environmental impacts, is a key area of focus for ensuring a more environmentally friendly food future. In Europe, for example, protein consumption averages 82 grams per person per day, of which 49 grams come from animal products and only 33 grams from plant sources. It is also important to note that, in many developed countries, protein consumption exceeds recommended requirements, contributing to overfeeding that is often unsustainable.  

To address these challenges, alternative sources of protein that are both healthy and sustainable must be found. The report “Meat Alternative” by the European Academics Science Advisory Council EASAC 2025 identifies protein production through biomass fermentation as one of the main alternatives for sustainable protein production for food. This process involves the use of microorganisms such as bacteria, yeast, algae and fungi to generate protein-rich biomass through fermentation. This method has the advantage is that it not only produces protein, but also contributes to environmental sustainability by minimizing the use of land, water, and energy compared to conventional animal agriculture. Additionally, products fermented from microorganisms are not only a source of protein, but can also offer a balanced nutritional profile, with essential amino acids, vitamins and minerals. However, it is important to note that nutritional content can vary depending on the microorganism used and the fermentation process employed.  

Despite these advantages, there are significant technical and economic barriers to make  protein production through microbial fermentation a viable alternative. One of the main challenges is the lack of adequate industrial infrastructure for large-scale food production. Many existing fermentation facilities were originally designed for other purposes and are not suited for commercial food protein production. The scaling-up process requires optimizing both the fermentation process and post-processing methods including  the search for more sustainable carbon sources, such as agricultural or marine waste, and the need to develop new facilities capable of supporting large-scale production. These innovations are crucial to reducing production costs and making alternative proteins competitive with animal proteins in terms of price and availability. 

The PROMISEANG project tackles these challenges by developing novel proteins from underexploited marine sources through advanced microbial fermentation, turning marine discards and industrial biowastes into high-quality, nutritious protein biomass suitable for food and feed applications. The project also evaluates the nutritional value, safety, and sustainability of these new fermentation-derived proteins compared to conventional sources, expands the availability of alternative proteins within the EU, and fosters circular bioeconomy solutions that reduce reliance on imports and lower the ecological footprint of protein supply chains. 

 

References 

https://easac.eu/projects/details/meat-alternatives 

https://www.fao.org/faostat/en/#data/FBS 

A newly published review titled “Metal Complexes with Hydroxyflavones: A Study of Anticancer and Antimicrobial Activities” by Ljiljana E. Mihajlović, Monica Trif, and Marijana B. Živković provides a thorough and up-to-date analysis of coordination compounds formed between hydroxyflavones (OH–F) and transition metals. These compounds have gained increasing attention due to their promising anticancer and antimicrobial activities, and their relevance in the context of natural product-inspired drug design.

Flavones, a subclass of flavonoids, are plant-derived molecules long recognized for their wide spectrum of biological effects, including antioxidant, anti-inflammatory, antiviral, and vasodilatory properties. In particular, hydroxyflavones—flavones bearing hydroxyl groups on their core structure—are known to be versatile ligands capable of coordinating metal ions through multiple binding modes. The review emphasizes that metal chelation often enhances the biological activity of these molecules compared to the free ligands, likely due to increased lipophilicity, stability, and interaction with biological targets.

The authors classify more than 100 coordination complexes reported between 2010 and 2024 according to their coordination motifs, such as maltol-like, acetylacetonate-type, catecholate-type, and mixed-ligand structures. Importantly, nineteen out of twenty-two studies reviewed concluded that metal complexation significantly improved biological activity, especially in cancer cell lines and microbial models.

The review also addresses current limitations in the pharmaceutical development of [M(OH–F)] complexes, particularly their low aqueous solubility. To overcome this, the authors propose structural modifications—including the introduction of nitrogen-containing heterocycles—as well as incorporation into advanced drug delivery systems such as liposomes, solid lipid nanoparticles (SLNs), PLGA nanoparticles, and natural polymer-based carriers like chitosan and alginate. These strategies aim to enhance solubility, bioavailability, and selective targeting, paving the way for clinical translation.

In addition to summarizing biological activity, the review provides critical recommendations for future research, calling for rigorous chemical characterization (NMR, HRMS, EA, XRD), assessment of complex stability in biological media, and more comprehensive biological assays—including evaluation on both cancerous and non-cancerous cell lines, and proper use of reference compounds.

Monica Trif, one of the co-authors, is affiliated with the Centre for Innovative Process Engineering (CENTIV) GmbH in Syke, Germany—one of the partners in the PROMISEANG project consortium. Her contribution reflects the strong research collaboration within the PROMISEANG framework, which supports the development of bio-based and sustainable chemical innovations.

The study acknowledges financial support from the PROMISEANG project (grant agreement No. 101036768), funded by the Bio Based Industries Joint Undertaking (JU) under the European Union’s Horizon 2020 research and innovation programme. Additional support was provided by the MET-EFFECT project and the Ministry of Science, Technological Development and Innovation of the Republic of Serbia.

The full article can be accessed here: https://www.mdpi.com/2304-6740/13/8/250 

May has marked a significant turning point for the PROMISEANG Project, with the successful completion of two major milestones: the first Review Meeting and the latest General Assembly. These events offered invaluable opportunities to reflect on progress, refine future plans, and strengthen collaboration across the consortium.

On May 6th, the consortium gathered for its first Review Meeting, covering the project’s initial reporting period. This session brought together all Work Package Leaders to present detailed updates on the achievements to date. The review was enriched by insightful feedback from experts and representatives of the Circular Bio-based Europe Joint Undertaking (CBE JU), whose guidance will be instrumental in shaping the next phase of the project. Each team presented detailed updates, highlighting the strong collaboration and scientific innovation.

Only a few days later, PROMISEANG partners reconvened in Budapest for a new General Assembly, hosted in hybrid format by the University of Veterinary Medicine Budapest. This two-day event brought together technical teams from across Europe—both on-site and online—for intensive discussions and strategic planning.

Key Preliminary Findings, showcasing promising early results:

• Comprehensive Biomass Characterisation
• Selection of Promising Substrates
• Positive Fermentation Outcomes

These findings mark an encouraging step towards the project’s overarching goal: to transform non-conventional marine resources into sustainable, high-value proteins.

The General Assembly also served as a crucial platform to:

• Review technical and scientific achievements to date
• Aligning on to upcoming priorities for the second year of the project
• Integrate recommendations received during the recent review

Each Work Package shared progress updates, contributed to dynamic exchanges, and collectively defined new action lines to accelerate our shared objectives.

PROMISEANG continues to push the boundaries of sustainable biotechnology, transforming underutilised marine biomass into high-value food, feed, and non-food applications. This work not only supports the EU’s bioeconomy goals but also addresses the need for innovative, circular approaches to protein production.

We extend our sincere thanks to all consortium partners for their unwavering commitment, and to the CBE JU for their continued support.

We are thrilled to announce the formation of the Circularis BioCluster, a new clustering initiative co-created by PROMISEANG (Grant Agreement ID: 101112378), VALORISH (Grant Agreement ID: 101135078), and ONE EARTH (Grant Agreement ID: 101135559). This strategic alliance unites three Horizon Europe-funded projects to amplify their impact through coordinated communication, shared technical efforts, and cross-sector innovation. 

A shared vision for sustainable resource valorisation 

The Circularis BioCluster is born from a joint commitment to drive the sustainable transformation of bio-based residues—particularly from animal and marine sources—into high-value applications for food, feed, agriculture, cosmetics, and pharmaceuticals. By pooling our expertise and resources, we aim to foster circular value chains and accelerate the market adoption of sustainable bioproducts. 

Key areas of collaboration 

Together, our projects are addressing some of the most critical challenges and opportunities in the circular bioeconomy: 

• Valorisation of animal and marine by-products 
  Developing innovative processes to convert biological residues into valuable compounds. 
• Biorefineries for high-value bio-based products, with a focus on: 
  • Advanced fermentation techniques 
  • Circular waste valorisation strategies 
  • Scaling up operations towards industrial implementation 
  • Computational modelling and digital optimisation of microbial processes

• Sustainability assessment 
  Analysing the environmental, economic, and social impact of circular bio-based systems. 
• Market deployment 
  Supporting the integration of sustainable bioproducts into key sectors like nutraceuticals, fertilisers, cosmetics, and aquaculture feed. 

Activities and strategic collaboration 

The Circularis BioCluster will undertake a range of joint activities, including: 

• Regular coordination meetings to exchange insights and identify technical synergies 
• Collaborative webinars and workshops for knowledge-sharing and stakeholder engagement 
• Cross-communication campaigns to raise awareness and amplify our collective voice 
• Joint participation in scientific and industry events 
• Co-authored scientific publications and policy briefs to influence sustainable bioeconomy strategies 

With the launch of the Circularis BioCluster, PROMISEANG and our cluster partners are setting the stage for stronger innovation, broader visibility, and lasting impact in the field of circular bioeconomy. Stay tuned for more updates, events, and breakthroughs as we work together to turn biological residues into tomorrow’s sustainable solutions. 

As part of the PROMISEANG project, which aims to advance sustainable protein production through microbial fermentation of non-conventional marine sources, the Knowledge Organization Group (OE7) from Universidade de Vigo has conducted an in-depth market study on alternative proteins. This research is a crucial milestone in understanding the sector’s current landscape, key players, challenges, and future opportunities. An overview of the findings and their implications for the project and the industries involved is presented in this article.

Objective of the market study

The alternative protein market is experiencing significant growth due to increasing consumer demand for sustainable, ethical, and health-conscious food choices. This study examines the factors driving market expansion, the segmentation of alternative protein sources, and the regulatory and economic challenges that influence its development. By identifying trends and investment areas, the study provides valuable insights to support PROMISEANG’s mission of developing next-generation protein solutions.

The objective of this market study is to assess the potentialities and limitations of new alternative proteins across the food, feed, biomedical, pharmaceutical, and cosmetic markets. This includes analysing consumption trends, evaluating current market conditions, and identifying and assessing products and competitors.

The study serves as an exploitable result by providing know-how on alternative protein markets and their future applications in food, feed, and non-food sectors and industries.

Key insights from the study

• Market growth & consumer trends: The global alternative protein market was valued at $15-20 billion in 2024 and is expected to reach over $40 billion by 2035. This growth is driven by sustainability concerns, evolving dietary preferences, and regulatory support.
• Market challenges: High production costs, regulatory hurdles, and cultural resistance pose challenges to widespread adoption. Ensuring cost reduction and scalability will be critical.
• Segment breakdown: The market is segmented into plant-based, insect-based, microbial, and cell-based proteins. While plant-based proteins currently dominate, microbial fermentation is emerging as a key innovation area.
• Regulatory landscape: The European Food Safety Authority (EFSA) plays a significant role in approving novel protein sources. Compared to the U.S. FDA’s flexible approach, EU regulations present a more complex approval process, impacting market entry.
• Investment & future opportunities: Venture capital investment focuses on precision fermentation and biomass-based proteins. Collaboration with food manufacturers and sustainable farming initiatives is expected to accelerate industry growth.

Conclusion

The alternative protein market presents exciting opportunities for sustainable food production, and PROMISEANG is well-positioned to contribute to this transformation. By leveraging microbial fermentation of marine resources, the project aligns with market trends and sustainability goals, offering innovative solutions to meet the growing demand for alternative proteins.

Alternative Protein Sources: Plant-Based, Cultivated, and Fermentation

In recent years, the global demand for protein has surged, driven by population growth, changing dietary preferences, and increasing awareness of environmental sustainability. Traditional animal-based protein sources are facing scrutiny due to their significant environmental impact, including greenhouse gas emissions, land use, and water consumption (Ranganathan. As a result, alternative protein sources have gained traction, with three primary categories emerging: plant-based proteins, cultivated (or lab-grown) proteins, and fermentation-derived proteins. Each of these sources offers unique benefits and challenges, contributing to a more sustainable food system (Lurie-Luke, 2024).

Plant-Based Proteins

Plant-based proteins have been at the forefront of the alternative protein movement. Derived from legumes, grains, nuts, seeds, and vegetables, these proteins are not only rich in essential amino acids but also provide a host of vitamins, minerals, and fiber. Popular sources include soy (tofu and tempeh), lentils, chickpeas, quinoa, and various nuts and sedes (Moyo, 2024).

The rise of plant-based diets has been fueled by a growing awareness of health benefits, such as lower risks of heart disease, obesity, and certain cancers. Additionally, plant-based proteins have a significantly lower environmental footprint compared to animal proteins. For instance, producing a kilogram of beef requires approximately 15.000 liters of water, while a kilogram of lentils requires only about 1.500 liters (Craig et al., 2021).

However, the plant-based protein sector is not without its challenges. The need for a balanced amino acid profile can be a concern, as many plant proteins are considered “incomplete” proteins. This means they lack one or more essential amino acids. To address this, food manufacturers are increasingly developing products that combine different plant sources to create complete protein profiles, such as pea and rice protein blends.

Cultivated Proteins

Cultivated proteins, also known as lab-grown or cell-based proteins, represent a groundbreaking innovation in the food industry. This technology involves cultivating animal cells in a controlled environment to produce meat without the need for raising and slaughtering animals. The process begins with a small sample of animal cells, which are then placed in a nutrient-rich culture medium that allows them to grow and multiply.

The primary advantage of cultivated proteins is their potential to significantly reduce the environmental impact of meat production. Studies suggest that lab-grown meat could reduce greenhouse gas emissions by up to 96% compared to conventional beef production. Additionally, cultivated meat has the potential to eliminate animal suffering and improve food security by providing a consistent and safe protein source (Rodríguez Escobar et al., 2021).

Despite these benefits, the cultivated protein industry faces several hurdles. High production costs and regulatory challenges are significant barriers to widespread adoption. Currently, lab-grown meat is still in the early stages of commercialization, with only a handful of products available in select markets. As technology advances and economies of scale are achieved, it is expected that cultivated proteins will become more accessible and affordable.

Fermentation-Derived Proteins

Fermentation is another innovative approach to producing alternative proteins. This method utilizes microorganisms, such as bacteria, yeast, and fungi, to convert organic materials into protein-rich products. One of the most notable examples is mycoprotein, derived from the fermentation of fungi, which is the primary ingredient in products like Quorn.
Fermentation offers several advantages, including rapid production times and the ability to utilize a variety of feedstocks, including agricultural waste. This process can also enhance the nutritional profile of the final product, as fermentation can increase the bioavailability of certain nutrients and improve digestibility (Marco et al., 2017).

Moreover, fermentation-derived proteins can be produced in a more sustainable manner, with lower resource inputs compared to traditional animal farming. However, like cultivated proteins, the fermentation industry faces challenges related to scaling up production and consumer acceptance. Educating consumers about the benefits and safety of fermentation-derived products will be crucial for their widespread adoption (Jafarzadeh et al., 2024).

Conclusions

In conclusion, alternative protein sources such as plant-based, cultivated, and fermentation-derived proteins present promising solutions to meet the growing global demand for sustainable and nutritious food. These innovative approaches not only reduce the environmental impact associated with traditional animal farming but also offer diverse options for consumers seeking healthier diets. As technology advances and consumer awareness increases, the integration of these alternative proteins into our food systems can play a crucial role in promoting food security and sustainability for future generations. As the world grapples with the challenges of feeding a growing population sustainably, alternative protein sources such as plant-based.

 

References:

Craig, W. J., Mangels, A. R., Fresán, U., Marsh, K., Miles, F. L., Saunders, A. V., Haddad, E. H., Heskey, C. E., Johnston, P., Larson-Meyer, E., & Orlich, M. (2021). The Safe and Effective Use of Plant-Based Diets with Guidelines for Health Professionals. Nutrients, 13(11), 4144. https://doi.org/10.3390/nu13114144

Jafarzadeh, S., Qazanfarzadeh, Z., Majzoobi, M., Sheiband, S., Oladzadabbasabad, N., Esmaeili, Y., … & Timms, W. (2024). Alternative proteins; A path to sustainable diets and environment. Current Research in Food Science, 100882.

Lurie-Luke, E. (2024). Alternative protein sources: science powered startups to fuel food innovation. Nat Commun 15, 4425. https://doi.org/10.1038/s41467-024-47091-0.

Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., Pihlanto, A., Smid, E. J., & Hutkins, R. (2017). Health benefits of fermented foods: microbiota and beyond. Current opinion in biotechnology, 44, 94–102. https://doi.org/10.1016/j.copbio.2016.11.010

Moyo, Helen. (2024). Innovations in Plant-Based Proteins: Nutritional Value and Consumer Acceptance. 8. 412-434.

Rodríguez Escobar, M. I., Cadena, E., Nhu, T. T., Cooreman-Algoed, M., De Smet, S., & Dewulf, J. (2021). Analysis of the Cultured Meat Production System in Function of Its Environmental Footprint: Current Status, Gaps and Recommendations. Foods (Basel, Switzerland), 10(12), 2941. https://doi.org/10.3390/foods10122941