Scalable microbial protein ingredients for appealing nutritious foods

PROSCALE develops sustainable alternative protein production by valorising food industry side-streams through advanced bioprocessing and circular economy solutions. The project improves resource efficiency, reduces environmental impacts, and develops nutritious food products with strong market potential. By combining technological innovation, sustainability assessment, consumer insights, business development, and regulatory preparedness, PROSCALE supports the transition to a resilient and competitive European food system.

Project information

Duration

September 2026 - August 2030

Budget

External funding for the University of Vaasa

304 500€

Total budget

6 992 742€

Total budget for the University of Vaasa

304 500€

Units and groups

Marketing and Communication

Marketing and Consumption Research

Funders

Coordinator

Researchers

Coordinating organisation

VTT

Project description

PROSCALE is a European research and innovation project that aims to develop sustainable protein ingredients from food industry side streams using advanced fermentation technologies. The project will scale up the production of microbial proteins, improve their functionality and affordability, and demonstrate their use in appealing food products. By combining food technologies, circular economy solutions, digital technologies, sustainability assessment, consumer research, and business development PROSCALE seeks to strengthen Europe’s protein self-sufficiency, reduce environmental impacts, and accelerate the market adoption of nutritious and sustainable food innovations.

University of Vaasa contributes by supporting market and consumer research activities, helping to ensure that the developed innovations align with consumer expectations and facilitate successful market uptake.