Wageningen University Leads Effort to Transform Agricultural Waste into Supermarket Foods
Wageningen, Thursday, 3 September 2026.
A new four-million-euro Dutch initiative aims to upcycle agricultural waste, unlocking valuable proteins from rapeseed and crops that currently see twenty percent waste before reaching consumers.
An Agritech Breakthrough in the Circular Economy
At the intersection of agritech and food technology, a major Dutch initiative is underway to transform agricultural side streams into high-value ingredients for human consumption [1][2]. This six-year project, officially launched on September 1, 2026, is known as VASCO, which stands for “Valorising agricultural crop side streams into consumer foods” [1][2]. The consortium is led by Wageningen University & Research (WUR), an institution based in Wageningen, Netherlands [1][3]. The scientific lead responsible for directing this innovation is Heidy den Besten, a Personal Professor of Food Microbiology at WUR [1].
An Agritech Breakthrough in the Circular Economy
Financed through a €4 million grant from the Netherlands Organisation for Scientific Research (NWO), this initiative represents a collaborative effort to accelerate the protein transition [1][2]. The project brings together a diverse consortium of 26 partners, which includes 9 educational institutions (comprising four universities, two universities of applied sciences, and three vocational institutions) alongside nine private companies, such as Unilever, Royal Avebe, AB Enzymes, and The Protein Brewery [1][2]. By uniting researchers, producers, and retailers, the project aims to overcome supply chain bottlenecks and establish a reliable pipeline from agricultural waste to supermarket shelves [1][2].
The Science of Upcycling: Dry Fractioning and Fermentation
To reclaim proteins from agricultural side streams, the VASCO project utilizes advanced food-tech processes designed to be both environmentally sustainable and commercially viable [1][2]. A core component of this innovation is dry separation—or dry fractioning—which is a waterless and solvent-free extraction method [2]. According to Professor den Besten, this dry separation process is significantly more sustainable than conventional wet extraction techniques, which typically require large volumes of water and energy [1][2].
The Science of Upcycling: Dry Fractioning and Fermentation
Once extracted, the raw proteins undergo fermentation using specific bacteria and fungi [1][2]. This step is crucial for removing undesirable natural compounds, such as glucosinolates and phytic acid, which can negatively affect taste and nutrient absorption [1][2]. Additionally, the fermentation process improves the flavor and odor of the ingredients while enriching them with essential nutrients, specifically synthesizing vitamins B12 and K2 [1][2]. For instance, researchers plan to cultivate fungi-based proteins directly on potato side streams to create nutritious, tempeh-like fermented products [1][2].
Environmental and Commercial Dividends
The primary benefit of this agritech innovation is the dramatic reduction of agricultural waste and food loss, which currently accounts for an estimated 8% to 10% of global greenhouse gas emissions [2]. Currently, approximately 20% of pulse crop streams are lost before reaching consumers due to logistical issues or minor aesthetic imperfections like color and shape deviations [1][2]. Other valuable side streams, such as rapeseed cake (a byproduct of rapeseed oil pressing), are currently diverted to low-value animal feed or biogas production, despite containing a high protein concentration of up to 30% [1][2].
Environmental and Commercial Dividends
By upcycling these underutilized streams, the VASCO consortium plans to develop a wide array of market-ready consumer products, including meat substitute ingredients, spreads, and snacks [1][2]. The integration of academic research with vocational training institutions ensures that the project will also yield new educational materials and online courses, training the next generation of food-tech professionals [1][2]. Ultimately, this systemic approach aims to demonstrate a scalable model for the circular economy that can be applied to other agricultural crop side streams worldwide [1].