ProOH – Cohesion process for novel, sustainable, protein-rich and vegetarian foods

The ProOH project developed a process for sustainable, vegetarian protein products. Unstable mixtures derived from byproducts such as okara and aquafaba were stabilized. This resulted in flavorful products with a high-quality protein profile.

Sustainability in food production and processing is of great importance for addressing global challenges related to reducing the human footprint. In this regard, both the upcycling of byproducts and loss-free food production are currently very important approaches that also offer the opportunity to create innovative food products. In addition, there is a strong focus in this context on protein-rich foods, as meat is a very important source of protein in many regions while also causing a significant environmental impact.

As part of the ProOH project, an innovative coagulation process was developed for novel, sustainable, protein-rich, and vegetarian foods with a high level of convenience.

Overall, the project demonstrated that tasty vegetarian foods can be produced from the raw materials mentioned above. Furthermore, calculations have shown that these products have a balanced amino acid profile and can thus serve as a high-quality source of protein.