Turning grass into a profitable and safe source of protein

Wednesday 16 Jan 19


Peter Ruhdal Jensen
Professor, Head of Research Group
National Food Institute
+45 20 85 56 01

In a project headed by the National Food Institute, Technical University of Denmark, researchers and companies are working together to find a profitable way to extract protein from grass and to make this protein taste delicious.

At the moment, grass is only served to ruminants, but in the future, grass protein will also be part of the human diet, if the people behind the research project InnoGrass get their way.

The Green Development and Demonstration Programme (from the Ministry of Environment and Food of Denmark) has granted around EUR 537,000 (DKK 4 million) to the project, which will take two and a half years and is headed by the National Food Institute.

In the project, the researchers will develop a profitable method for extracting as much protein from grass as possible. They will also search for ways to remove the bitter substances in the grass protein that can make people wrinkle their noses when they eat it.

Several companies involved in the project will develop a range of tasty foods, such as snack products, soft drinks and meat alternatives with the grass protein as an ingredient.

In addition, the project will test the content of nutrients in the grass protein as well as any undesired substances such as toxins or allergens. These tests are necessary in order to be able to apply for approval from the European Food Safety Authority, EFSA, so that companies can start using the grass protein in the production of their products.

Find out more

The Research Group for Microbial Biotechnology and Biorefining at the National Food Institute focuses on efficient bioconversion of a wide range of sustainable raw materials.
By participating in the InnoGrass project, the National Food Institute supports the UN Sustainable Development Goal of ensuring sustainable production methods.


InnoGrass partners

  • Aalborg University
  • Biotest
  • The National Food Institute
  • Greenfield Innovation
  • Lihme Solutions
  • Naturli’

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13 APRIL 2021