Hemp food from the region – Sustainable protein power for meat lovers

Why Hemp as a Superfood Shapes the Future of Plant-Based Nutrition

The consumption of meat and animal products has significantly increased compared to the past, as an ever-growing portion of the population lives in cities and can afford more animal products thanks to better incomes. However, our daily meat comes at a price - not just for the animals. Nature and the environment also suffer from the consequences, and we are forced to confront the health implications as well. But the trend in the right direction is already visible, as more and more people are willing to completely forgo meat and animal protein or at least reduce their consumption – whether for ecological, health, or ethical reasons, the demand for meat substitutes made from plant protein is growing.

Meatless Happiness: Hemp as a Sustainable Meat Substitute

As a plant-based protein source, the nutty-crispy hemp seeds are initially small and inconspicuous. Hemp protein, a green powder with a characteristically "hemp-like" taste, is actually a "byproduct" from pressing the seeds to obtain valuable hemp seed oil. So, those who do not belong to the shake and smoothie enthusiasts or enjoy baking with hemp flour might be a bit puzzled right now. In southern Germany, in Swabia, they are tinkering away – and not in a backroom: Hemp has caught the attention of researchers at the University of Hohenheim in Stuttgart. Professor Simone Graeff-Hönninger leads the working group "Cultivation Systems and Modeling" at the Institute of Crop Sciences. She is convinced that alternative and meatless concepts are urgently needed to meet the increasing protein demand of the global population. Because "we are at our planetary limits." The country needs new plant-based protein sources – along with clever ideas and methods to tap into them. No problem for the versatile hemp plant! To supply the market with a variety of hemp creations, the researchers involved in the accompanying research have teamed up with Signature Products GmbH in Pforzheim, one of the major hemp suppliers in Europe. The team is developing innovative processes, technologies, and recipes to create tofu, pasta, or vegan schnitzels from regionally grown hemp. The state of Baden-Württemberg also seems convinced and is funding the project with around 365,000 euros.

Hemp Cheese Dumplings, our specialty from the tri-border area

With "TASTINO" for a Delicious Future from Hemp

The name of the research project is a puzzle made up of "Schnitzel, Hemp Tofu, PASTa & Co from the Real Laboratory Hemp – protein-based foods from regional hemp cultivation." But why hemp of all things? The small hemp seeds contain up to 25% protein. Their composition is similar to that of egg white, encompasses the entire amino acid spectrum, and scores with its high bioavailability and good tolerability. For project staff member Dr. Forough Khajehei, hemp protein is ideally suited as a meat substitute, as the texture of the seeds allows for a relatively easy achievement of a meat-like consistency in the end product. About 20 hemp varieties have made it to the shortlist for regional cultivation as suitable raw materials. These are currently being closely examined: What is their yield, and how is their protein and the oil obtained from the seeds composed? Are they susceptible to diseases, and what requirements do they have for climate and soil? It is also important to know for what purposes the respective hemp varieties are best suited.

It can also be sweet – fine chocolate protein bars with hemp seeds

Hemp as a Sustainable Power Plant for Nutrition & Environment

The researchers also aim to contribute to closing regional material cycles and meeting the high demand for high-quality, protein-based foods from the region. Hemp from regional cultivation is intended to improve the self-sufficiency of the population in Baden-Württemberg, while at the same time creating new jobs – important aspects that are increasingly coming into focus again at this time. And, of course, as part of TASTINO, it is also being examined how the acceptance of locals stands, whether hemp-based meat substitutes actually meet their taste. All the insights gained should be shared with the public and hopefully also flow into the necessary political decisions. Professor Graeff-Hönninger is convinced of the potential of the hemp plant and hopes to establish the University of Hohenheim as a major hemp location someday. The signs are looking good.

Sources:
University of Hohenheim: Showroom Bioeconomy: Superfood Hemp – Innovative Source for Plant Protein (www.uni-hohenheim.de)
University of Hohenheim: Saving the World a Little with Hemp - Plieningen - Stuttgarter Zeitung (www.stuttgarter-zeitung.de)
www.heilpraxisnet.de

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