Marianne Thomsen1, Steffen Cold Brandstrup Hansen1 Annette Bruhn2,3, Signe Hjerrild Nissen3,4, Louise Juul3,4, Marianne Hammershøj3,4,5, Morten Ambye-Jensen3,6,Trine Kastrup Dalsgaard 3,4,5
1 Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg Denmark
2 Department of Ecoscience, Aarhus University, CF Møllers Alle 3, 8000 Aarhus C, Denmark
3 Centre for Circular Bioeconomy (CBIO), Aarhus University, Denmark
4 Department of Food Science, Aarhus University, Agro Food Park, 48, 8200 Aarhus N, Denmark
5 Centre for Innovative Food Research (CiFood) Aarhus University, Agro Food Park, 48, 8200 Aarhus N, Denmark
6 Department of Biological and Chemical Engineering, Hangøvej 2, 8000 Aarhus C, Denmark
To utilize non-animal protein sources for human consumption, extraction of the protein is sometimes needed to reduce a high content of fibres and phenolic compounds, interfering with protein digestibility. Another aspect may be the need for upcycling of wild harvested biomass. In a science-industrial Danish case-study we explore water quality improvement obtained via gently harvest of excess nutrients assimilated in green tide seaweed Ulva spp. The innovative harvesting technology and processing into two different Ulva protein concentrates are tested. Preliminary result of the assessment of the environmental sustainability, nutritional value, and economic viability of processing the harvested Ulva into final protein ingredients as a meat replacement in combination with legume protein is presented.
Ulva is characterised as a high productivity protein source with a high content of essential amino acids (36–42% of total amino acids). This study presents a comparative life cycle assessment (LCA) of gently harvest and processing of Ulva. Environmental performance of the whole value chain, from harvest to processing into final products, is assessed. Furthermore, LCA results are presented using nutritional measures as the functional unit, which enables an integrated assessment of environmental and human health aspects of the alternative food products, while net present value approach is applied to address the economic viability of future pathways towards a more plant-based diet.