Napiferyn Biotech develops novel technology for alternative sources of protein from oilseeds
Developing plant-based proteins to reduce greenhouse gas emissions
Magdalena is the CEO and Co-Founder of NapiFeryn BioTech. Based in Poland, NapiFeryn BioTech is an EIT Food RisingFoodStar and have developed and patented a technology to obtain food grade proteins from oilseeds. Their primary focus is the ‘waste’, or byproduct, material left over after pressing oil from rapeseed. The rapeseed proteins generated from this process have unique functional properties which make them an ideal and sustainable food ingredient.
Conventional meat production emits huge levels of greenhouse gas emissions and over-consumption can have negative impacts on people’s health. The farming of rapeseed has less environmental impact than conventional meat production and rapeseed is considered a healthy alternative to meat due to its protein content. Byproducts from rapeseed oil production are protein-rich and have a low environmental impact, making them a good plant-based protein choice.
Outcomes and Impact
NapiFeryn BioTech goes from strength to strength. In January 2023, the company closed a €2.5 Million Investment round to launch its canola/rapeseed protein from large oil pressing side streams.
“If we don't make change to a food industry, it means that today's children will inherit a planet which will be degraded, which will be out of resources like land, water, and a population which will suffer from preventable diseases. We need to change our eating habits.
The positive impact of NapiFeryn BioTech's work, is that we will provide a technology that will give to industry and society a new alternative source of protein. The protein will come from rapeseed, a locally sourced crop, which is known nowadays only for oil production. But we’ll change that – rapeseed will be more known for protein production.
Immediately when we started with EIT Food, we were invited to networking events in Turin and in Paris and that was an excellent opportunity to get to know each other; the members of the EIT Food family. We were also invited to some projects as a partner.”
