The challenge

As the food demand is growing, our food systems are getting more and more strained. Efficient use of raw materials to produce less waste is highly recommended to feed the world population in 2050. While meat products are considered to be unsustainable, consumers in developing countries are pushing up world meat consumption. The efficiency of the meat industry plays and will play a major role. Globally a high amount of meat co-products is generated with the production of meat. When these co-products are not well managed, they can easily damage the environment. However, efficient use of them to obtain high-value products could produce a positive ecological, economic and social impact since for instance more proteins will be obtained from the same amount of raw materials.

The solution

MeProtein solution aims to achieve better and more sustainable use of animal co-products. MeProtein will provide solutions for protein extraction from meat co-products applying innovative technologies, which are: 1) Red cell crenation technology for the extraction of plasma proteins from the blood (pig and cattle) 2) Ultrasound-assisted alkaline extraction technology to obtain proteins from organs (liver, spleen and heart). MeProtein will set a partnership with a machine manufacturer to specifically design machines for protein extraction. Our clients will be big slaughterhouses and food ingredient manufactures; MeProtein will provide knowledge (e.g. service) to them on how effectively adapt these techniques to their current production system. These new emerging technologies are able to increase the yields without affecting the techno-functionality and nutritional profile of proteins. In particular, ultrasound-assisted technology is a non-thermal process which enables a reduction in water consumption while using fewer chemicals. These two processes together will allow a reduction in the environmental impact of growing meat production. New products and ingredients obtained from meat co-products (offal) will deliver more value to the chain. The availability of new ingredients from the same resources will improve food recipes while help in sustaining the planet. MeProtein aims to contribute to the conversion towards a more sustainable and efficient meat industry transforming today’s residuals into tomorrow’s resources.



This project is being coached by



Team info

Nicola Salvatori
Nicolas Curubeto