WUR Rethink Protein Challenge

Participants

Sushi Puffs

We are seeking to increase the protein and fiber content in puffed snack foods. With this in mind, we want to convert fish hydrolysate and mustard seed cakes into puffs, through extrusion processing. These are incredibly nutritious and cheap ingredients but are underutilized as food ingredients. We can believe we can successfully produce and market this product using our food engineering and entrepreneurship skillset.

ReRice

ReRice extracts protein from wasted rice germ of refined rice processing in China. Most of the rice germ is recycled as the material for fermentation, oil extraction, and animal feed, which have not utilized the high protein content. In the long term, our product will be the most sustainable yet economic source of protein on the market. Our innovation will also increase the production of rice protein, thus making it globally wide-used vegan protein ingredients.

Mushgroom

To face the problem of global food shortage by looking into educating the public on repurposing food waste into edible food. We hope to achieve this by creating a mushroom growing kit that uses domestic vegetable waste as nutrients. At the same time we are reinforcing mushrooms as a meat analogue. Our conditions are for the product to be that is environmentally and economically sustainable.

It's Protein

We believe that plant-based eating is the future. It is sustainable, healthy, and animal–friendly (Sabaté & Soret, 2014). We want to make it easier to start eating a healthy plant–based diet by providing personalized and complete information. In the long-term, we hope to enable people to make more plant-based choices. *Update: A specific problem we want to address is the difficulty of eating plant–based in people diseases and dietary intolerances/allergies.

Lorella

* Improve the recycling rate of catering waste, realize clean production. * Attract consumers with new food raw materials, and provide low-calorie and low-fat healthy meal replacements and auxiliary treatments such as high blood pressure. * The Lorella brand continuously introduces new products, expands the production of product lines, and realizes the upstream and downstream extension of the product chain. * Reduce the waste of food and beverage waste near the enterprise factory, realize recycling and sustainable development. * The Lorella brand will be committed to public welfare activities such as the CD Action and afforestation.

ProMeat

ProMeat's vision is to facilitate a shift from unsustainable proteins to sustainable smart protein and address the issues like Shortage of Food & Malnutrition, Environmental Degradation, Food Insecurity, Human Health, Animal Welfare, Protein Deficiency (80% of Indians suffer from this) 85% of Indians don’t know the key benefits of protein and many cannot identify the true benefits of the macronutrient.

MLB

-A more interesting approach to protein supplementation for children and the efficient use of livestock processing by-products. -Make sure that parents don't worry about their children's nutritional deficiencies and give children around the world a joyful and nutritious childhood through MLB！

AlgO

Overcome the obstacles of producing and transforming micro-algae into a sustainable and palatable ingredient, creating a process that will empower the new generation of alternative protein-rich foods.

ProtenIA

There are many challenges to provide food for the population in 2050. The overall current production should be enough, however, not all of them are feeding because of demand deviation due to commerce, short assortment, and availability of products. ProtenIA shall increase the availability of protein without relying on the increase of agricultural production of protein, reducing food waste, carbon footprint, creating a self-sustainable future.