Sustainable agriculture is gaining momentum as farmers seek innovative ways to add value to their crops while addressing environmental concerns. One such advancement is the development of dry fractionation technologies for legumes, developed by VALPRO Path’s partner Department of Food Science, Aarhus University, offering a more sustainable method for processing plant proteins.

The ProblemĀ 

Traditional wet extraction methods are resource-heavy, relying on significant water and chemical use. This not only increases the production cost but also negatively impacts the environment, posing challenges for farmers looking to optimize their crops’ value sustainably.

Wet extraction techniques are widely used to separate plant protein from legumes like peas and beans. However, the process involves water-intensive operations, which are environmentally costly. Additionally, chemicals are often used during the refining process, increasing the carbon footprint of plant-based food production. This approach creates a bottleneck for farmers seeking greener methods and limits the development of less refined, functional ingredients that consumers increasingly demand.

The Solution of Dry Fractionation Technologies

Dry fractionation technology, by contrast, offers a water-free and chemical-free alternative. Instead of breaking down plant structures using liquids, this method employs physical separation techniques. The result is a cleaner, less processed product that maintains the integrity of plant proteins, contributing to sustainable innovation.

This approach helps to create more sustainable, plant-based ingredients while supporting circular farming and production methods.

Benefits

Adopting dry fractionation technology brings several key benefits to farmers and the wider plant protein industry. It significantly reduces water usage and lowers energy consumption compared to traditional methods, thus cutting down on environmental costs. Furthermore, this method creates opportunities to enhance local value chains, allowing farmers to take part in the growing market for sustainable plant-based foods. The reduced environmental impact, combined with cost savings in the production process, makes this solution a win for both producers and consumers.

Ultimately, dry fractionation helps bridge the gap between sustainability and profitability, opening up new avenues for farmers to contribute to eco-friendly food systems while maintaining competitiveness in the market.

To read the full Practice Abstract, visit the link provided:

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