---

Long-Term Solutions for Circular, Sustainable Protein Production

Proteins are essential to every living organism, supporting vital chemical processes such as metabolism and cellular repair. Humans typically obtain protein from meat, poultry, seafood, legumes, eggs, soy-based products, nuts, and seeds.

Yet ensuring adequate protein for a growing global population is becoming increasingly challenging. Conventional food production places pressure on natural resources, contributes to climate change, and relies on agricultural practices that are no longer environmentally sustainable.

Supported by the European Union, the SMART PROTEIN project aims to deliver a new generation of sustainable, circular protein solutions through advanced biotechnology. Alongside high-protein crops like quinoa, lentils, fava beans, and chickpeas, the project has also developed microbial biomass protein derived from edible fungi.

A Holobiome-Based Approach

To create resource-efficient, low-impact protein sources, SMART PROTEIN focused on the interconnected microbial ecosystem—known as the holobiome—that links soil, plants, animals, humans, and the environment.

“We recognised that building future-proof protein supply chains goes beyond sourcing alternative proteins—it requires a deep understanding of the complex interactions between plants and their associated microbial soil communities,” explains project coordinator Emanuele Zannini of University College Cork. “Our goal was to enhance crop resilience, nutrient uptake, and the overall sustainability of the food system.”

Central to this strategy were regenerative agriculture practices, which improve soil health and microbial activity. Researchers measured increases in enzymatic activity tied to practices such as cover cropping, reduced tillage, and organic amendments.

Cover cropping protects soil from erosion and boosts fertility, while reduced tillage lowers emissions and promotes biodiversity through minimal soil disruption. Organic amendments like compost offer nutrient-rich, eco-friendly alternatives to chemical fertilizers.

“Amendments included the use of mycorrhizal fungi and other soil microbes to enhance nutrient cycling and plant resilience,” adds Zannini. “These practices support truly sustainable agricultural systems.”

Fungal-Based Biomass Proteins: A Circular Breakthrough

Beyond agriculture, SMART PROTEIN leveraged biotechnology to produce novel fungal proteins using optimized fermentation processes. These fungi were cultivated using upcycled by-products from pasta, bread, and beer production—including pasta residues, crusts, spent yeast, and brewery grains.

By repurposing these low-value waste streams, the project enhances circularity and reduces the environmental footprint of emerging protein sources.

A Food System Shift for Human and Planetary Health

For long-term sustainability, experts emphasize that global diets must evolve. Heavy dependence on animal-based protein strains natural resources, contributes to pollution, and fails to deliver balanced nutrition for many populations.

SMART PROTEIN envisions a food-system revolution built around microbial biotechnology, regenerative agriculture, and fungal innovation—together providing safe, healthy, and sustainable protein options for the world’s population.

Looking toward the future, Zannini concludes: “Microbial biotechnology holds immense potential for sustainable food production, but its success depends on supportive policies and regulatory frameworks. We need clear guidelines that facilitate innovation while ensuring safety and public trust. Investment in research and infrastructure is essential to scale these technologies and integrate them into mainstream food systems.”