PROSEED

PROSEED - Circular-based alternative PROtein extraction from grape SEEDs – is a European project that aims at the production and commercialisation of a new alternative protein product. The project will valorise grapevine seeds, an abundant wine industry by-product, into a high-value nutritional ingredient to be used as an additive in the healthy food and non-alcoholic beverages industry. The production of this new alternative protein addresses the primary issue of acute protein deficit in the European Union and enables the application of a circular economy model within the wine value chain. The new additive will be by definition vegan and gluten-free. The use of the novel ingredient will be able to replace animal-based protein use and support the creation of new, more sustainable supply chains with significantly smaller environmental footprints. A comparison between the animal-based protein production and the PROSEED grape seed protein production shows that an 82% reduction of CO2 emissions is possible. Caviro SCA and Caviro Extra have designed a protein extraction bioprocess based on a pilot grape seeds detannification process that utilises Ultrasound Assistant Extraction (UAE) – specifically Alkaline – Acidic Extraction (AAE) coupled with ultrasound technology - with the goal to scale the technology up to industrial level within 2024. PROSEED is an EIT Food project that has received funding from the European Institute of Innovation and Technology (EIT), a body of the European Union, under Horizon Europe, the EU Framework Programme for Research and Innovation. The PROSEED project partners include Caviro SCA, Caviro Extra, INALCA, University of Turin, Campden BRI Hungary and MAGFI. Our work is supported by EIT Food, a body of the EU. Views expressed here do not necessarily reflect those of EIT Food. This LinkedIn page is managed by MAGFI ltd, the project Communications and Dissemination partner.