SPRING

Sustainable protein production from biogas for future dairy ingredients

In a nutshell

In the SPRING project, we convert biogas into functional, high-quality microbial proteins (Single-Cell Protein, SCP) that can become part of the food supply of the future.

We are demonstrating a technology in which microorganisms ferment CO2 and CH4 from biogas into food-grade biomass, and we are developing green methods for extracting and formulating the protein as an ingredient in milk and mozzarella, among other things.

The project brings together the entire value chain—from research and process development to scaling, regulation, and product prototypes.

Why SPRING?

Demand for protein is rising, but traditional protein sources (cultivation and animal production) require large areas of land and resources and have a negative impact on the climate and biodiversity. Microbial proteins can be produced with high efficiency and without the same need for agricultural land.

SPRING takes this a step further by using microbial consortia (multiple microorganisms working together) and by linking production directly to biogas, so that a low-value resource can be upgraded to a high-value food ingredient.

How does it work?

Biogas (CO2 and CH4) is used as a carbon source in fermentation processes.

Selected microorganisms are cultivated alone and in consortia to optimize growth, robustness, and the functional properties of the protein.

The biomass is harvested and processed using green downstream processes (DSP) to achieve high protein yield and the right properties (e.g., solubility, emulsification, foaming, and gelling).

The protein is tested and validated in dairy prototypes (milk and mozzarella) and benchmarked against conventional dairy proteins.

At the same time, regulatory requirements (Novel Food) and consumer acceptance are mapped, and business and go-to-market elements are developed.

What should the project deliver?

• Optimized biogas-to-SCP process with high biomass productivity and efficient carbon utilization.
• Sustainable DSP methods with high protein recovery and proven functional properties.
• Validated food prototypes in which at least 40% of the ingredients in dairy hybrids can be replaced.
• A scalable system design and blueprint for upscaling (pilot to 300 L) including assessment of costs, footprint, and LCA.
• Mapping of EU and national frameworks for microbial proteins as Novel Foods, as well as insights into consumer preferences and concerns.

Green gains

SPRING contributes to the circular transition by upgrading biogas from waste streams into a valuable food ingredient. This allows some of today's animal and plant-based proteins to be replaced, which can reduce the climate footprint, land and resource consumption, and contribute to lower emissions of, for example, nitrogen and pesticides associated with agricultural production.

Economic and commercial potential

The project aims to make microbial proteins a realistic ingredient in scalable dairy hybrids and new foods. At the same time, a process and equipment blueprint is being developed that can strengthen Danish companies' position within Next-Generation Food and biosolutions.

The project partners contribute with

Technical University of Denmark (DTU Chemical Engineering)
Microbial process development, fermentation, and biogas-to-protein technology.

Technical University of Denmark (DTU Food)
Food science: protein extraction, characterization, and validation in food models.

Roskilde University (RUC)
Regulatory governance (EU/DK) and consumer acceptance analyses.

Alfa Laval Copenhagen A/S
Sensor development and data analysis (CIP solution)

PlanetDairy ApS
Product development and testing of SCP in dairy prototypes; bridge to market and commercialization.

Knowledge Hub Zealand
Project management, communication, and business case/go-to-market based on project results.