Hietala, Sanna

Katajajuuri, Juha-Matti

Pulkkinen, Hannele

Jukuri

This project has receivedfunding from the Bio-BasedIndustries Joint Undertakingunder the European Union’sHorizon 2020 research andinnovation programme undergrant agreement No 668953.Carbon footprint reduction potential with plant proteins at protein, product and diet level17.4.2018 Prominent seminar, RotterdamHannele PulkkinenSanna HietalaJuha-Matti KatajajuuriNatural Resources Institute Finland Luke2http://www.prominent-protein.eu/19/04/2018 Pulkkinen, Hietala & Katajajuuri Natural Resources Institute Finland - Luke Luke is a research and expert organization with expertise in renewable natural resources and sustainable food production.  We provide innovative solutions for new business opportunities based on natural resources.  Our strengths are in sustainable production and use of natural resources and knowledge of bio-based raw materials. 3http://www.prominent-protein.eu/Focus areas of Luke research4http://www.prominent-protein.eu/19/04/2018Pulkkinen, Hietala & Katajajuuri Source: https://www.ecostinger.com/blog/climat -change/5http://www.prominent-protein.eu/19/04/2018Pulkkinen, Hietala & Katajajuuri Source: World Resource Institute6http://www.prominent-protein.eu/19/04/2018Pulkkinen, Hietala & Katajajuuri 7http://www.prominent-protein.eu/19/04/2018 Pulkkinen, Hietala & Katajajuuri Where are the environmental limits of valorizing plant based side streams to plant protein? A limit also to the amount of processing energy we can put into valorizing side streams Thus, the question from environmental perspective:Are1) plant protein ingredients,2) food products enriched with them and 3) their use in dietssurely more environmentally friendlycompared to animal products naturally high in protein?8http://www.prominent-protein.eu/19/04/2018 Pulkkinen, Hietala & Katajajuuri How environmental impacts of products are assessed? Life Cycle Assessment is internationally scientifically and politically accepted method to estimate environmental impacts of products and services Assessment of whole production system from raw material production to final consumption and waste management Different environmental impacts: Climate, water, nutrients etc. ISO standards, EU Product Environmental Footprint guidelines etc.9http://www.prominent-protein.eu/19/04/2018 Pulkkinen, Hietala & Katajajuuri Simplified system boundary of Life Cycle Assessment of plant protein production10http://www.prominent-protein.eu/19/04/2018 Pulkkinen, Hietala & Katajajuuri Environmental impacts of plant proteins Main differences of plant protein regarding their environmental impact1. Naturally protein rich plants, such as legumes2. Plant protein ingredients requiring little processing, such as legume protein concentrates3. Protein isolates from protein rich plants4. Proteins derived from side stream valorization Possibly very complex production system with various end products to different applications5. Plant proteins from plants cultivated in circumstances which cause serious environmental burdens On deforested land, in areas of high water scarcity etc.11http://www.prominent-protein.eu/19/04/2018 Pulkkinen, Hietala & Katajajuuri Environmental impacts of plant production Usually the environmental impacts of plant products are low, with the exception of heavily processed products products requiring significant energy inputs in cultivation (e.g. greenhouse vegetables in winter in North Europe) Products transported by plane (not as common as thought) Products with very low yields (oil seed crops in North Europe etc.) Products cultivated in circumstances creating environmental impacts (deforested land, water scarcity etc.)12http://www.prominent-protein.eu/19/04/2018 Pulkkinen, Hietala & Katajajuuri Difference of carbon footprint of oat protein concentrate as a side stream of beta glucan production and plant protein from pulses (minor processing)012345Oat proteinconcentrateFaba bean proteinconcentratekgCO2-eq./kg concentrateOthersEnergy inprocessingCultivationSource: Oatpro-project / Pulkkinen et al. / Luke13http://www.prominent-protein.eu/19/04/2018 Pulkkinen, Hietala & Katajajuuri Carbon footprint of protein concentrates, per kg of proteinProtein content % 32 80 58 37 40 75 60 58 58051015202530Source: Initial results of Prominent project14http://www.prominent-protein.eu/19/04/2018Pulkkinen, Hietala & Katajajuuri Protein content % 32 80 58 37 75 60 58 58 75Carbon footprint of protein concentrates, per kg of protein– the environmental challenge with soy051015202530Total ghg-emissions when soy is cultivated on deforested land and emissions from deforestation are included!Source: Oatpro-project / Pulkkinen et al. / Luke15http://www.prominent-protein.eu/19/04/2018Pulkkinen, Hietala & Katajajuuri Carbon footprint of food products per kg of proteinas ready-to-eat (cooked)Protein content % 26 3 20 26 13 8 6 13 5 7 12 2101020304050kgCO2-eq./kg proteinSource: Initial results of Prominent project16http://www.prominent-protein.eu/19/04/2018Pulkkinen, Hietala & Katajajuuri Carbon footprint reduction potential at meal levelusing pasta rich in plant protein from side stream valorization and substituting meat from sauce01234Pasta in beef tomatosaucePlant protein pasta inbeef tomato saucePasta in pork tomatosaucePlant protein pasta inpork tomato saucekg CO2-eq. / portionSource: Initial results of Prominent-project based on Barilla regular pasta Environmental Product Declaration 2017 -14%-12%Protein content of portions is kept constant by substituting small amounts of meat in sauce for addition protein from pasta17http://www.prominent-protein.eu/19/04/2018Pulkkinen, Hietala & Katajajuuri Carbon footprint reduction potential at meal levelusing vegetarian hamburger steak containing plant protein from side stream valorizationSource: Initial results of Prominent-project modified from Goldstein et al. 201700,511,522,5Beef hamburger Vegetarian hamburgerkgCO2-eq. / hamburgerhttps://www.impossiblefoods.com/-60%18http://www.prominent-protein.eu/19/04/2018Pulkkinen, Hietala & Katajajuuri Carbon footprint reduction potential at diet level in different studies-60% -50% -40% -30% -20% -10% 0% 10%Diet rich in plant productsVegan dietVegetariandietSource: Modified from Hallström et al. 2015 (J. Cleaner Production) 19http://www.prominent-protein.eu/19/04/2018Pulkkinen, Hietala & Katajajuuri Carbon footprint reduction potential at diet levelusing food products rich in oat protein concentrates (pasta, bread, yogurt) to substitute animal proteins100%108%76% 78%95%0%20%40%60%80%100%120%Standard DanishdietAddition of highin proteinproductsAddition +subsitutionbeef&porkAddition +substitutionanimal productsSubsitution 10%Source: Oatpro-project / Mogensen et al. / Aarhus University20http://www.prominent-protein.eu/19/04/2018Pulkkinen, Hietala & Katajajuuri Carbon footprint reduction potential at diet levelwhen NOT eating excess protein from pork and beefSource: Oatpro-project / Mogensen et al. / Aarhus University100%108%76% 78%95%77%0%20%40%60%80%100%120%StandardDanish dietAddition of highin proteinproductsAddition +subsitutionbeef&porkAddition +substitutionanimalproductsSubsitution10%20 g reductionof excessprotein frompork&beef21http://www.prominent-protein.eu/19/04/2018 Pulkkinen, Hietala & Katajajuuri Conclusions 1/3 Already with current technologies, processed plant based proteins from side stream valorization seem good to replace animal proteins Food products rich in plant proteins seem good to replace animal products, at product and at diet level Still, the carbon footprints of plant proteins from side stream valorization might be higher than naturally protein rich legume proteins Current technologies of plant protein production are still evolving heavily and their related impacts decreasing In animal production mitigation potential already smaller22http://www.prominent-protein.eu/19/04/2018 Pulkkinen, Hietala & Katajajuuri Conclusions 2/3 Life Cycle Assessment used to estimate environmental impacts is still an evolving field Creates uncertainties in the assessment of the complex circular bioeconomy production systems Still, the difference to animal proteins seems rather clear with current knowledge23http://www.prominent-protein.eu/19/04/2018 Pulkkinen, Hietala & Katajajuuri Conclusions 3/3 Substitution is the key: Environmental impacts are reduced only whenanimal protein and animal products are replaced with novel plant proteins Substitution in food products replacing animal protein ingredients with plant proteins Substitution between food products / diet level Products containing additional plant protein are in particularly suitable for: Elderly and other groups who need foods rich in nutrients Vegans who lack protein Vegetarians who want ‘easy’ protein sources Flexitarians who worry about adequate protein intakeThis project has receivedfunding from the Bio-BasedIndustries Joint Undertakingunder the European Union’sHorizon 2020 research andinnovation programme undergrant agreement No 668953.Pulkkinen, Hietala & Katajajuuri http://www.prominent-protein.eu Thank you!

Carbon footprint reduction potential with plant proteins at protein, product and diet level

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Carbon footprint reduction potential with plant proteins at protein, product and diet level

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