Yeast - the protein source of the future; Part 2
Research Project, 2022 – 2024

Purpose and goal
The project´s aim is to develop methods for extracting and purifying proteins from yeast strains, as well as to identify yeast strains with the ability to produce high levels of protein. The proteins must have the ability to be textured. The goal is to study and determine how yeast protein in different products affects nutritional content, and to what extent the yeast´s protein and iron content is available for absorption in the body. The goal is that after the end of the project, Orkla can establish production of yeast protein for human consumption, from cultivation to consumer product.

Expected results and effects
The use of Swedish-grown yeast as the main protein source in meat replacement products aims to provide good, healthy and sustainable foods with a high protein value. Selection of the right yeast strains and cultivation conditions aims to provide an efficient bioprocess. The project´s bioavailability studies want to ensure that an increased intake of yeast protein will not contribute to negative health effects, such as iron deficiency.


Marie Alminger (contact)

Chalmers, Life Sciences, Food and Nutrition Science

Rikard Fristedt

Chalmers, Life Sciences, Food and Nutrition Science

Cecilia Geijer

Chalmers, Life Sciences, Industrial Biotechnology

Karin Larsson

Chalmers, Life Sciences, Food and Nutrition Science



Sollentuna, Sweden

Orkla Foods

Malmö, Sweden

RISE Research Institutes of Sweden

Göteborg, Sweden


Vinnova, Formas, Energimyndigheten

Project ID: 2022-02591
Funding Chalmers participation during 2022–2024

Related Areas of Advance and Infrastructure

Sustainable development

Driving Forces

Health Engineering

Areas of Advance

More information

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