Methanol to Food – sustainable microbial protein for resilient food production

The project aims to create a local, reliable source of high-quality dietary protein without requiring arable land or animals. The chosen approach involves using safe food-grade yeasts grown on green methanol and ammonia to produce protein on a large scale. The two main objectives are: (1) Comparing two primary product lines: yeast biomass as a source of dietary protein and the production of specific functional food proteins (e.g., milk or egg proteins). (2) Developing a continuous production process, establishing operating limits, and evaluating costs and climate impact. The project is planned as a collaboration with DTU Copenhagen, combining their expertise in bioprocess engineering with our know-how in yeast biotechnology.