Within a few years, protein extracted from ordinary clover grass could become a key ingredient in a wide range of everyday foods such as ice cream, yogurt, and protein drinks

Most people know that cows have four stomachs to digest the grass they munch on in the fields. Our own stomachs are not built to handle the tough fibers in grass—but that doesn’t mean grass lacks nutrients we could benefit from. For years, insects have been touted as a sustainable protein source, but this idea has never gained traction in our part of the world. However, processed clover grass may soon be incorporated into many common foods and provide the much-needed protein.

• The major challenge has been removing the color and aftertaste, which understandably makes people reluctant to eat it. If this is going to be a real alternative to protein from, for example, industrial meat production, it first and foremost has to taste good. Literally. In the long run, I’m convinced that protein from grass will play an increasingly important role in our food production—simply because it’s healthy, easy, and sustainable, says Mette Lübeck, professor at the Department of Chemistry and Bioscience at Aalborg University, in a press release issued by the university.

In addition to its potential as an ingredient in various food products, the production of protein from clover grass has a wide range of other benefits. Clover grass is a hardy crop that requires minimal fertilization and can be harvested five to six times a year. It is a perennial plant that effectively binds both CO₂ and nitrogen, which helps protect marine environments. Once the protein has been extracted, the leftover pulp can be used in biogas plants—meaning nothing goes to waste.

• There’s no doubt that we need to change how we produce food if we want to address the biodiversity crisis and help restore life to our fjords and coastal waters. In this regard, I firmly believe clover grass can play a key role, and on a global scale, the potential is enormous. We are already in contact with several interested business partners, so I’m very optimistic about the future, says Mette Lübeck.

Read the full press release here

Photo: Fubukina, Unsplash