The development of sustainable food production requires reducing the strain from present production systems on the environment using novel/disruptive technologies, one of which is to use grass as an abundantly available raw material, either minimally processed grass or grass-derived ingredients. With grass supplies readily available and the potentially significant carbon footprint reduction that this technology offers, this is an opportunity for sustainable production of much-needed food ingredients for human consumption. This study investigates UK consumers’ acceptance of grass-derived ingredients and examines the factors influencing their willingness to adopt these innovations as part of their diets. This study was conducted through a cross-sectional study in the UK, in which the participants were divided into three groups based on meat avoidance, i.e., meat reducers, meat avoiders, and meat consumers. The key findings emphasise the importance of education on grass-derived products to enhance consumer awareness and confidence. Other factors—such as age, meat attachment, grass-derived ingredients’ characteristics, social norms, and attitudes—have influenced willingness to try (WTT)/accept grass-derived ingredients. The findings suggest that while grass-derived ingredients in human diets may struggle to gain positive perceptions, targeted product development and marketing strategies tailored to highlight grass-derived ingredients’ nutritional benefits and safety are key to reshaping perceptions and fostering consumer readiness for novel food technologies in the UK.

In this work we aimed to increase the food potential of UK pasture by coupling targeted mechanochemical processing and novel biotechnology to convert silage into edible protein and lipid fractions. To this end, the water-soluble protein and vitamins were extracted from silage using a twin-screw extruder at room temperature. The extrusion of the silage was optimized in water with no additional chemicals. Under optimal conditions, 22 wt% of the silage was solubilized, with this fraction containing 52% of the protein present from the original material. The protein contained key essential amino acids with a profile similar to soy protein. Vitamins B ₁ , B ₂ , B ₃ (nicotinamide and nicotinic acid) and B ₆ (pyridoxine, pyridoxal and pyridoxamine) were also extracted. The resulting solids from the extruder, which contained further insoluble protein and the carbohydrates from the silage, were then depolymerized and used to culture the oleaginous yeast Metschnikowia pulcherrima producing further mycoprotein and lipid from the system. The mycoprotein contained a balanced amount of vital amino acids, while the yeast lipid had a fatty acid profile containing high levels of monounsaturated lipids. The silage was also found to contain high value lipids, rich in omega-6 linolenic acid. The work presented here represents a preliminary study but highlights the possibility of extracting edible nutrients from grass feasibly, with the potential to make UK agriculture far more resilient and sustainable. This article is part of the theme issue ‘Transforming terrestrial food systems for human and planetary health’.