Periodic Reporting for period 2 - SMART PROTEIN (Smart Protein for a Changing World. Future-proof alternative terrestrial protein sources for human nutrition encouraging environment regeneration, processing feasibility and consumer trust and accepta)
Período documentado: 2021-07-01 hasta 2022-12-31
Protein is an indispensable part of the human diet, but the way we produce and consume it today presents many challenges, in terms of both global consumption patterns and the social, environmental and economic impacts. A re-think of our food system requires a multiplicity of actors and stakeholders along the food chain; not just farmers and consumers, but food processors, researchers, technology providers, policy makers and regulators. Alternative protein sources are urgently needed to respond to the increasing protein demand from a growing world population and the need for a more resource-efficient production.
The Smart Protein project brings together consortium partners from Europe, North America, Israel, Thailand and New Zealand with a common goal: to industrially validate innovative, cost-effective and resource-efficient, EU-produced, healthy plant proteins (fava bean, lentil, chickpea, quinoa) and microbial biomass proteins (food-grade yeast and fungi) for the production of ingredients and products for direct human consumption. This work will actively ensure future-proofed protein supply chains with a positive impact on bio-economy, environment, biodiversity,human nutrition, food and nutrition security and consumer acceptance.
The Smart Protein project brings together consortium partners from Europe, North America, Israel, Thailand and New Zealand with a common goal: to industrially validate innovative, cost-effective and resource-efficient, EU-produced, healthy plant proteins (fava bean, lentil, chickpea, quinoa) and microbial biomass proteins (food-grade yeast and fungi) for the production of ingredients and products for direct human consumption. This work will actively ensure future-proofed protein supply chains with a positive impact on bio-economy, environment, biodiversity,human nutrition, food and nutrition security and consumer acceptance.
Trials have been conducted on the Smart Protein crop varieties (quinoa, lentil, chickpea, fava bean) at seven pilot farms across Europe (IE, PT, DK, NL, PL, ES, IT). An initial report was produced describing the climatic and agronomic characteristics of each pilot farm, and recommendations for subsequent growing seasons. A second report was produced assessing the cultivars at the different growing sites with respect to crop adaptability, yield, quality, susceptibility to pathogens, etc. This work will help inform the most suitable protein crops to be grown at different geographical locations in Europe.
The first trials for industry-level air separation of lentil, chickpea and yellow pea have been carried out, with the corresponding protein-rich flours made available for the project. Protein extractions of lentil and fava bean have been demonstrated and validated at pilot-scale and near-industrial scale, respectively. Chickpea protein extraction has been optimised at small scale. Industrial side-streams provided from the project partners have been analysed, and fungus/side-stream combinations screened for solid- and liquid-state fermentations. Fermentations trials have been successfully carried out with promising combinations.
Literature reviews have been produced to consolidate knowledge on plant protein-based alternative food products. Industrial suppliers have been identified for ingredient outsourcing, and product benchmarking of the commercially available plant-based alternatives has taken place. Ingredients have been characterised for their compositional and techno-functional properties, and a number of fermentation trials have been performed on foods enriched with plant-based products, as well as on raw materials, to produce novel products. Process optimisation on meat substitutes using low moisture extrusion has been performed with benchmark ingredients; high moisture extrusion technology will be trialled soon.
Assessment of digestibility of a number of ingredients (e.g. red lentil protein isolate, pea protein isolate, fungal mycelia), using in vitro digestion and peptide profiling, has been performed. The experimental design for analysis of four individual proteins simultaneously using the SHIME model has been finalised. Ethical approval has been sought for the human intervention study to take place on the effects of plant proteins on recovery after physical exercise.
Discussions have taken place with project partners from academia and industry on the topic of business development. Secondary market data involving the Smart Protein target food products have been analysed to better understand the current market context. Literature in the area of food laws, regulations and constraints (particularly for novel food products) is being reviewed on a continuous basis. Online workshops with subject matter experts are held for consortium partners on business development and food regulations.
Systematic reviews have been completed on the effect of behavioural (nudging) interventions on plant-based food consumption, and social media and food consumer behaviour. A consumer intervention study was carried out exploring the effects of additional taste and texture labels on plant-based food choices and consumption. The Pan-EU Survey on readiness of adopt a plant-based diet was developed and implemented, and a detailed report produced on its findings.
A visual identity has been created and continues to be used on the project. Promotional banners, presentation templates and physical/digital leaflets have been created. The Smart Protein website and LinkedIn page are very active and highlight key project events as well as wider events of interest in the area of plant-based foods. Regular newsletters are sent to the Smart Protein newsletter subscribers. Webinars have been organised for the project's Stakeholder Advisory Board, and separately for the public, as part of an ongoing 'Horizon4Proteins' collaboration with other H2020 funded projects exploring alternative proteins.
Two literature reviews have been performed: the first was on life cycle assessment (LCA) and life cycle costing (LCC) in agri-food systems to gain insights into the methodological requirements necessary to conduct the ecological and economic study among farmers on the project; the second was on farmers’ intent to adopt novel crops, grains, legumes and innovative technologies. Preliminary LCA screening activities for the individual processing phase have been completed. Presentations have been delivered at a number of LCA related conferences.
The first trials for industry-level air separation of lentil, chickpea and yellow pea have been carried out, with the corresponding protein-rich flours made available for the project. Protein extractions of lentil and fava bean have been demonstrated and validated at pilot-scale and near-industrial scale, respectively. Chickpea protein extraction has been optimised at small scale. Industrial side-streams provided from the project partners have been analysed, and fungus/side-stream combinations screened for solid- and liquid-state fermentations. Fermentations trials have been successfully carried out with promising combinations.
Literature reviews have been produced to consolidate knowledge on plant protein-based alternative food products. Industrial suppliers have been identified for ingredient outsourcing, and product benchmarking of the commercially available plant-based alternatives has taken place. Ingredients have been characterised for their compositional and techno-functional properties, and a number of fermentation trials have been performed on foods enriched with plant-based products, as well as on raw materials, to produce novel products. Process optimisation on meat substitutes using low moisture extrusion has been performed with benchmark ingredients; high moisture extrusion technology will be trialled soon.
Assessment of digestibility of a number of ingredients (e.g. red lentil protein isolate, pea protein isolate, fungal mycelia), using in vitro digestion and peptide profiling, has been performed. The experimental design for analysis of four individual proteins simultaneously using the SHIME model has been finalised. Ethical approval has been sought for the human intervention study to take place on the effects of plant proteins on recovery after physical exercise.
Discussions have taken place with project partners from academia and industry on the topic of business development. Secondary market data involving the Smart Protein target food products have been analysed to better understand the current market context. Literature in the area of food laws, regulations and constraints (particularly for novel food products) is being reviewed on a continuous basis. Online workshops with subject matter experts are held for consortium partners on business development and food regulations.
Systematic reviews have been completed on the effect of behavioural (nudging) interventions on plant-based food consumption, and social media and food consumer behaviour. A consumer intervention study was carried out exploring the effects of additional taste and texture labels on plant-based food choices and consumption. The Pan-EU Survey on readiness of adopt a plant-based diet was developed and implemented, and a detailed report produced on its findings.
A visual identity has been created and continues to be used on the project. Promotional banners, presentation templates and physical/digital leaflets have been created. The Smart Protein website and LinkedIn page are very active and highlight key project events as well as wider events of interest in the area of plant-based foods. Regular newsletters are sent to the Smart Protein newsletter subscribers. Webinars have been organised for the project's Stakeholder Advisory Board, and separately for the public, as part of an ongoing 'Horizon4Proteins' collaboration with other H2020 funded projects exploring alternative proteins.
Two literature reviews have been performed: the first was on life cycle assessment (LCA) and life cycle costing (LCC) in agri-food systems to gain insights into the methodological requirements necessary to conduct the ecological and economic study among farmers on the project; the second was on farmers’ intent to adopt novel crops, grains, legumes and innovative technologies. Preliminary LCA screening activities for the individual processing phase have been completed. Presentations have been delivered at a number of LCA related conferences.
There are a number of legumes (fava bean, lentil and chickpea), protein crops (quinoa) and microbial protein sources (yeast/fungi) suitable for human consumption, with relevant nutritional profile and sustainability footprints, that are currently under-explored. Smart Protein will provide the required applied research to support primary production, processing, formulation and consumption of a more diverse range of alternative protein foods. In doing so, Smart Protein will accelerate the shift towards a healthier diet, derived from sustainable, nutrition-sensitive, resource-efficient, resilient, circular and inclusive food and farming systems.