About
Grassa
At Grassa, we’re building a greener, more resilient food system from farm to fork. We unlock the full potential of grass, the world’s most abundant and protein-rich crop, transforming it into high-value ingredients for animal feed today and human food tomorrow.
Developed in collaboration with Wageningen University & Research, our technology enables farmers to create more value locally while reducing the environmental footprint of feed and food production.
Local leaves, global impact — that is our vision: use what grows abundantly around us to nourish a growing world, sustainably, affordably, and locally.
Markets
Our ingredients cater to different markets across food and feed industries.
Grass, the overlooked hero
Like spinach and other leafy greens, grass is naturally rich in proteins, vitamins, and minerals. The only reason it hasn’t made it to our plates yet is purely practical: its nutrients have always been locked inside fibres that humans and most animals simply can’t break down.
Grassa’s processing technology changes that. By unlocking what’s already inside the plant, we can extract high-quality, food-grade ingredients from grass and, for the first time, make that natural goodness available to humans, as well as monogastric animals like cats and dogs.
By allowing grass to become a multi-purpose crop within existing agricultural systems, Grassa creates new, high-quality ingredient solutions without putting extra pressure on land or ecosystems.
Ingredients
Green Protein
A fresh, sustainable nutritious ingredient with 50% protein. Rich in polyphenols, it’s a smart alternative to soy in food, petfood and feed.
Prebiotic Sugar (FOS)
An innovative sugar concentrate rich in Fructo-OligoSaccharides (FOS). Supports digestive health and immunity in humans and animals, with potential as a dietary fibre and natural sweetener.
Protein Concentrate
A high-quality ingredient with 65-70% protein. Its neutral taste, smell and colour make it ideal for bars, baked goods, meat alternatives and pet food.
Protein Isolate
A high-performance functional ingredient with 90% protein. With its neutral sensory profile, it’s a great fit with performance nutrition and specific functional applications.
The Grassa processs
Grassa is not building a new food system from scratch. We are upgrading the one that already exists.
Our solution integrates directly into current dairy farming operations, making implementation practical, low-risk and immediately scalable. No new land. No complex restructuring. Just a more efficient way to use what farmers already grow.
Freshly cut grass is taken to a nearby press and separated into two streams: protein-reduced fibre returns to the farmer as optimized feed, while the juice is centrally refined into functional ingredients, turning one harvest into multiple value streams.
Pilot
press
FAQ
Click on the question to see the answer.
What makes Grass protein nutritionally unique?
Grass protein offers a strong essential amino acid (EAA) profile, making it highly attractive for plant-based nutrition. Research shows that grass protein can contain 16–31% more essential amino acids per 100 g of protein than soy or pea protein.
It is particularly rich in methionine, an amino acid often limited in plant proteins. Grass protein contains around 170% more methionine than pea protein and about 30% more than soy protein, helping improve the overall amino acid balance in plant-based formulations.
In addition to its amino acid composition, grass protein naturally comes from leaf protein (primarily RuBisCO), one of the most abundant and nutritionally complete proteins found in nature, making it a promising ingredient for high-quality plant-based nutrition.
What functionalities has Grassa been exploring?
Together with partners such as Low Food Labs, Schouten Europe, and Studio Fava, we are exploring the functional properties of grass protein in food applications. Early work has shown promising potential for emulsification, foaming, and protein enrichment across a range of product formats.
We believe innovation happens through collaboration. As part of our mission to unlock the potential of grass as a food ingredient, we actively partner with food innovators, researchers, and brands to explore new applications and functionalities.
If you are interested in working with grass-based ingredients, we welcome new collaborations.
How do grass-based ingredients contribute to a more sustainable food system?
Our ingredients are made using the Grassa Sustainability Concept, which extracts food ingredients from grass already used in dairy farming, so no extra land is needed to produce more food.
Life Cycle Analysis (LCA) shows that this approach can significantly reduce CO₂ emissions compared to conventional protein production, while making better use of existing agricultural resources.
At the same time, the process improves nutrient efficiency on dairy farms and contributes to more sustainable milk production
You can read more about our LCA on our Impact page
Are grass-based ingredients allergen-free?
Grassa ingredients are naturally hypoallergenic and free from common allergens such as dairy, soy, and gluten.
Our ingredients are also non-GMO and free from artificial additives, making them suitable for clean-label formulations and a wide range of plant-based food applications.
Can grass-based ingredients be produced at scale and at competitive cost?
Grass is one of the most abundant and consistently produced crops in agriculture, providing a reliable and widely available raw material for ingredient production.
The Grassa system integrates with existing farming and processing infrastructure, allowing production capacity to expand as new presses and refineries are added. Because it builds on establishedagricultural supply chains, the system supports local food production while creating a clear pathway toward competitive pricing as volumes increase.
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