Semi-industrial Production of Sustainable Plant Protein Isolates for Climate-Resilient Food Systems

Sustainable Plant Protein for Climate-Resilient Food Systems

The Thailand Institute of Scientific and Technological Research (TISTR), in collaboration with Srinakharinwirot University and Thaifoods Group Public Company Limited, has developed a semi-industrial technology platform for producing high-quality plant protein isolates from diverse local biological resources. The innovation uses legumes such as black mung bean and red kidney bean, edible mushrooms including Schizophyllum commune and Pleurotus pulmonarius, and microalgae and freshwater algae such as Spirulina platensis and Cladophora glomerata. These resources were selected for their local availability, nutritional value, and lower resource requirements compared with conventional livestock production.

The platform uses optimized alkaline–acid extraction processes to maximize protein recovery while preserving nutritional quality. The resulting protein isolates were characterized for protein content, amino acid composition, molecular weight distribution, functional properties, and antioxidant activity. Several isolates demonstrated high concentrations of essential and branched-chain amino acids as well as strong antioxidant capacity, making them suitable for functional foods, beverages, and alternative protein products.

Low-Carbon Protein and Environmental Benefits

Livestock production generates substantial greenhouse gas emissions and requires significant amounts of land, water, and energy. By providing high-quality protein ingredients from plants, mushrooms, and algae, the technology offers a lower-resource alternative that can partially replace animal-derived proteins and contribute to more climate-resilient food systems.

The technology has demonstrated strong and consistent results, with optimized extraction producing protein isolates containing up to 85% protein from legumes, 72% from Spirulina, and 40–60% from edible mushrooms. A semi-industrial production process has also been successfully demonstrated. Beyond reducing environmental impacts, the approach creates opportunities to add value to locally available agricultural and biological resources, supporting farmers, community enterprises, and food manufacturers while contributing to sustainable food production and long-term food security.

Commercialization and Scaling Opportunities

The semi-industrial process is ready for pilot-scale commercialization and can be adapted to different regions according to locally available biomass resources. Its design supports technology transfer, industrial adoption, and commercialization while maintaining product quality and process efficiency.

The project is seeking industrial partners and investment for commercial-scale production, as well as international research collaboration. Further work is also needed in life-cycle assessment and carbon footprint analysis to quantify greenhouse gas emission reductions and strengthen the environmental validation of the technology. Partnerships with food industries, research organizations, and community enterprises could help accelerate pilot deployment and scale the solution across different markets.