Periodic Reporting for period 1 - LIKE-A-PRO (From niche to mainstream - alternative proteins for everybody and everywhere)
Período documentado: 2022-11-01 hasta 2024-04-30
The growing consumers’ interest in alternative protein products as substitutes for conventional animal-based foods creates the perfect opportunity for EU diets to become more sustainable and healthier. However, despite a clear willingness to reduce animal protein consumption, more effort is needed to facilitate and accelerate the protein shift. Still, alternative protein mainstreaming faces challenges at the product development stage, resulting in low availability and accessibility of acceptable products. In fact, Europeans seeking alternative protein products are faced with limited options in terms of product types, protein sources, flavors, and textures. To enable a dietary shift, the food industry must focus on diversifying alternative protein sources and developing new appealing products, thus meeting consumer demand. LIKE-A-PRO aims to mainstream alternative proteins and products making them more available, accessible, and acceptable to all population groups and everywhere. This will be achieved by developing 16 new food products with ingredients from 7 alternative protein sources. The project will also investigate consumers’ needs and behavioural determinants that can affect their acceptance and integration of alternative proteins in their diets. The project will also develop various governance mechanisms that can be introduced into the market by different actors to facilitate the transition towards healthier and sustainable diets, with alternative proteins as an instrument towards such goal. Activities will be carried out to understand Europeans' eating habits to find ways to adapt the products they like to consume. Middle food system actors will also be engaged to make alternative products an easy and economically viable choice.
Key determinants, motivations, opportunities and demographic factors impacting consumers’ behaviour and choices were identified. An evidence-based typology of barriers and facilitators within various built environments was created, highlighting regional differences across EU. 17 system maps for 13 EU countries were co-created with stakeholders to identify leverage points that encourage alternative protein choices.
Protein extraction and processing methods from various sources were optimized enhancing efficiency, reducing undesirable compounds and addressing sensory issues. Advancements were made in scale-up of ingredients production and protein quality assessments (amino acid profiles, digestibility, antinutrient factors). The technological properties of the ingredients were evaluated and small batches of food products developed.
The operational framework for implementing Food Environment Citizen Innovation Living Labs across 11 EU countries was developed including defining visions, mandates, thematic focuses, target groups, implementation timelines and operational procedures. A strategy for citizens’ recruitment and engagement was developed. Capacity building in the form of train of the trainers undertaken to increase skills and confidence of lab implementers to deliver the activities. Some lab implementers have undertaken parts of the lab meetings with the rest being planned for RP2. Significant progress was also made in stakeholders’ engagement and exploitation planning. The establishment of the Food Actor Network (FAN) engaged several entities from various segments of the middle food system value chain. Preparatory steps for the Transition Arena methodology were completed to empower FAN members in addressing challenges related to alternative proteins. Initial steps were also taken to develop 15 white papers + 10 factsheets to disseminate technical and social innovation outcomes.
A socio-environmental assessment of conventional proteins was also conducted using the True Price methodology. This will serve as a basis for the alternative proteins assessment. Economic impacts of alternative protein developments were monitored and analyzed through market trends and comprehensive audits to understand market penetration and pricing strategies.
A review of EU food safety regulations ensured compliance for alternative proteins. A methodology was developed to assess safety and novel status of proteins focusing on allergenicity, toxicity and digestibility. Data management practices and ethical guidelines were implemented to ensure compliance with ethical standards.
Protein extraction and processing methods from various sources were optimized enhancing efficiency, reducing undesirable compounds and addressing sensory issues. Advancements were made in scale-up of ingredients production and protein quality assessments (amino acid profiles, digestibility, antinutrient factors). The technological properties of the ingredients were evaluated and small batches of food products developed.
The operational framework for implementing Food Environment Citizen Innovation Living Labs across 11 EU countries was developed including defining visions, mandates, thematic focuses, target groups, implementation timelines and operational procedures. A strategy for citizens’ recruitment and engagement was developed. Capacity building in the form of train of the trainers undertaken to increase skills and confidence of lab implementers to deliver the activities. Some lab implementers have undertaken parts of the lab meetings with the rest being planned for RP2. Significant progress was also made in stakeholders’ engagement and exploitation planning. The establishment of the Food Actor Network (FAN) engaged several entities from various segments of the middle food system value chain. Preparatory steps for the Transition Arena methodology were completed to empower FAN members in addressing challenges related to alternative proteins. Initial steps were also taken to develop 15 white papers + 10 factsheets to disseminate technical and social innovation outcomes.
A socio-environmental assessment of conventional proteins was also conducted using the True Price methodology. This will serve as a basis for the alternative proteins assessment. Economic impacts of alternative protein developments were monitored and analyzed through market trends and comprehensive audits to understand market penetration and pricing strategies.
A review of EU food safety regulations ensured compliance for alternative proteins. A methodology was developed to assess safety and novel status of proteins focusing on allergenicity, toxicity and digestibility. Data management practices and ethical guidelines were implemented to ensure compliance with ethical standards.
Currently, the efficiency of solutions to make Food Environments (FEs) more alternative protein friendly, sustainable and healthy is limited. LIKE-A-PRO will advance the Societal Readiness Level of a wide range of FE solutions moving “from attitude to action” (to actual behaviour change towards greater alternative protein consumption). FE solutions will be co-designed to be effective from the perspective of consumers and middle food system actors. These FE solutions would not be effective if the consumer acceptance of alternative protein products is limited. For this reason, LIKE-A-PRO will co-design the best value propositions, supported by marketing strategies, which will be validated in the Living Labs and in FE interventions.
Guidelines for communication campaigns will be co-designed, highlighting the most effective communication frames, language, and consumer driven messaging, which will be validated in the FE intervention pilots. This will also help fostering alternative protein consumption.
Consumers looking for alternatives to conventional animal proteins are confronted with a limited product offering. LIKE-A-PRO will answer the limitations of the State-of-the-Art in alternative proteins by diversifying the protein product offering by developing 16 food products with ingredients from 7 alternative sources that are novel, sustainable and local, healthy, affordable and industry viable. The empowerment of middle food system actors to make positive changes in their settings will be key to ensure the LIKE-A-PRO improvements in accessibility and availability will be long-term.
Guidelines for communication campaigns will be co-designed, highlighting the most effective communication frames, language, and consumer driven messaging, which will be validated in the FE intervention pilots. This will also help fostering alternative protein consumption.
Consumers looking for alternatives to conventional animal proteins are confronted with a limited product offering. LIKE-A-PRO will answer the limitations of the State-of-the-Art in alternative proteins by diversifying the protein product offering by developing 16 food products with ingredients from 7 alternative sources that are novel, sustainable and local, healthy, affordable and industry viable. The empowerment of middle food system actors to make positive changes in their settings will be key to ensure the LIKE-A-PRO improvements in accessibility and availability will be long-term.