Using an enzyme from papayas, researchers from the University of Copenhagen’s food science department have developed a method to extract protein from pig blood. The result is a fine, white, neutral tasting powder with a 90% protein content. One that can be used as a supplement in a wide variety of foods. Pig blood protein has a higher nutritional value than any other plant or dairy-based protein on the market.

“We have tested the powder in a chocolate bar, as well as in meatballs served to people 65-years-old and up, with positive results. Older people can have a tough time getting enough protein in their diets as they begin to eat less at the exact same time that their bodies need additional protein,” explains Lametsch.

The researchers’ method also separates iron from blood, which can be used for dietary supplements or as a natural food colorant.

The ability to use pig blood as a protein source with the potential of reducing meat production and helping the environment now awaits an industrial investor willing to launch a product with pig blood protein in it.

Cheap, efficiently-produced protein that – in turn – reduces the need for a portion of meat production for protein? What’s not to like apart from dealing with cultural hangups? I don’t care if something like this could be affordably derived from locusts.

If the economics work, the only questions that have to be answered are handed over to the marketing department.