University of Copenhagen
Bülowsvej 17
1870 Frederiksberg C

26 October 2020

60,000 tons of pig blood could be a new source of sustainable food
University of Copenhagen researchers have pioneered a method to transform pig blood into a neutral tasting protein powder for the food industry. Every year, 60,000 tons of blood are left over from Danish pork production. For the most part, it goes to animal feed.

60,000 tons of pig blood are produced by Danish slaughterhouses annually, an amount that can be converted into 5,000 tons of protein powder.
The researchers' method uses an enzyme from the papaya fruit to separate protein from pig blood.
The protein powder is 90% protein.
Pig blood protein has a higher nutritional value than any other plant or dairy-based protein now on the market.
The protein is transformed into a white, neutral-tasting powder that can be used in a variety of foods.
Iron and the red dye are also separated from pig’s blood and can be used in food supplements and as a natural colorant.
The research project was conducted in a collaboration between Danish Crown, Toft Care and Essentia Protein solutions.