חלבון אלטרנטיבי מבוסס צמחים/אצות/תאים בודדים
צמחים, אצות, פטריות ואורגניזמים חד-תאיים כמו חיידקים, מיקרו-אצות ושמרים הם מקור פוטנציאלי עיקרי לחלבון חלופי. זוהי הקטגוריה המבוססת ביותר, אך היא עדיין מציעה הזדמנויות חדשות ומרגשות. לא מעט פרויקטים מחקריים במטרה זו כבר נערכים בטכניון.
טכנולוגיות SP מבוססות תרבית רקמות
Animal cells and tissues are grown in a specially developed medium, ideally without any animal-based ingredients. Technion researchers have made significant breakthroughs in the quest to develop satisfying sustainable/alternative protein solutions using tissue culture technologies, especially for beef muscle tissue. In addition to beef products, researchers are developing other animal tissue culture-based food, such as chicken, lamb, seafood, eggs, milk, etc.
חלבון אלטרנטיבי מבוסס תסיסה
Innovative technologies for expressing, producing and isolating food proteins and other compounds needed for the production of SP products, using microorganisms as factories. Technologies are being developed for growing microorganisms in scalable fermenters and extracting naturally occurring proteins, or genetically engineered ones (“precision fermentation”), or other compounds. Recombinant-DNA based proteins and other compounds can be developed using CRISPR gene editing to produce animal proteins, such as milk proteins, egg proteins and more, within microorganisms such as yeast.
חלבון חלופי מבוסס חרקים
This category offers a sustainable, nutritious solution to meet rising global food demands. Packed with essential amino acids, vitamins, and minerals, insects such as crickets and mealworms have a low environmental footprint, and require minimal land, water, and feed. As interest in eco-friendly diets grows, insect protein emerges as a promising option for human consumption.
