Danish Researchers Extract Food Protein From Clover Grass Without High-Heat Processing

A Danish research team has developed a method to recover light-coloured protein from clover grass without relying on high-temperature extraction. The approach could eventually give food producers another locally grown source of plant protein, but the technology is still in pilot testing rather than commercial production.

Aalborg University detailed the process in September ahead of researcher Anders Kjær Jørgensen's October 8, 2026 doctoral defence. His work uses two stages of membrane filtration to separate useful proteins from the green compounds that make ordinary grass juice difficult to use in human food.

How can grass become a food ingredient?

Clover grass contains RuBisCO, an abundant protein involved in photosynthesis. The challenge is not whether the protein exists but how to isolate it in a form food makers can actually use. A dark green taste, unwanted plant compounds and damaged protein structure can all limit its value.

Traditional heat-based extraction is useful for making some animal-feed products, but heating can change how proteins behave. Membrane filtration passes liquid through selective barriers, separating unwanted components while preserving a greater share of the desired protein's useful properties.

What makes the recovered protein different

In laboratory tests and pilot-scale experiments, Aalborg researchers produced a paler protein that could dissolve in water, form foam and create gels. These properties matter in products such as beverages, bakery applications and meat alternatives because they determine whether an ingredient performs well during processing.

The university says some functional measurements compared favourably with animal proteins. These are research observations from selected tests, not proof that grass protein can economically replace eggs, dairy or soy across all food formulations.

Testing across two growing seasons

The filtration method was tested at pilot scale over two growing seasons. Researchers also collaborated with the University of Copenhagen to examine the recovered proteins' functional properties.

Pilot operations are a meaningful step beyond a bench experiment: they reveal equipment demands, variability in harvested crops and practical handling problems. Yet full industrial output and cost competitiveness still need to be demonstrated.

The bottlenecks before grocery shelves

One challenge is membrane fouling, when plant material builds up and slows filtration. Cleaning, downtime, filtration costs and residual flavours can all affect the business case.

Commercial production would also require stable farm supply, safe handling, food approvals, reliable quality and enough buyers to justify dedicated biorefineries. The research therefore demonstrates a plausible production route, not a newly approved retail food ingredient.

Why the wider food industry is watching

More ways to recover useful protein from crops already grown locally could diversify food-ingredient sourcing. The idea may eventually extend to other leafy crops, but researchers would need to test yields, composition and commercial performance for each.

For ingredient buyers and investors, the next evidence to watch is not merely higher laboratory extraction yield. It is the cost per kilogram of safe, consistent, usable protein at a commercially relevant scale.

Primary sources and cover image rights

Primary source: https://www.bio.aau.dk/new-use-of-membrane-technology-brings-grass-protein-closer-to-the-food-industry-n177155

Cover photo: Nextreader, clover in grass, https://pixnio.com/media/leaf-dark-green-clover-grass-plants-lawn ; Pixnio free-use license, image uploaded from https://pixnio.com/free-images/2023/08/02/2023-08-02-12-27-03-1344x1008.jpeg .