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

Livrables

Project identity, website (main page, three subpages), e-newsletter and three social media channels established

Organisation of the SMART PROTEIN consortium kick-off meeting

Relevant stakeholders are invited to participate in the Stakeholder Advisory Board

Laws regulations and norms Report on identified laws regulations and norms probably affecting the commercialisation of the protein protypes and their possible consequences

Assessment of market size, consumer trends, growth projections and successful factors for plant-based innovative product adoption

Report on market size consumer trends growth projections and successful factors for plantbased innovative product adoption

Publications

Identifying the key success factors of plant-based food brands in Europe

Auteurs: Listia Rini; Joachim J. Schouteten; Ilona Faber; Kai-Brit Bechtold; Federico J. A. Perez-Cueto; Xavier Gellynck; Hans De Steur
Publié dans: Sustainability; Volume 15; Numéro 1; Pages: 306, Numéro 1, 2023, ISSN 2071-1050
Éditeur: MDPI Open Access Publishing
DOI: 10.3390/su15010306

Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics

Auteurs: Boeck, Theresa; Ispiryan, Lilit; Hoehnel, Andrea; Sahin, Aylin; Coffey, Aidan; Zannini, Emanuele; Arendt, Elke
Publié dans: Foods, Numéro 2, 2022, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods11142013

Food proteins from animals and plants: Differences in the nutritional and functional properties

Auteurs: Day, Li; Cakebread, Julie; Loveday, Simon
Publié dans: Trends in Food Science and Technology, Numéro 1, 2022, ISSN 0924-2244
Éditeur: Elsevier BV
DOI: 10.1016/j.tifs.2021.12.020

LCA as decision support tool in the food and feed sector: evidence from R&D case studies

Auteurs: Denise Ott; Shashank Goyal; Rosmarie Reuss; Herwig O. Gutzeit; Jens Liebscher; Jens Dautz; Margo Degieter; Hans de Steur; Emanuele Zannini
Publié dans: Environment systems and decisions, Numéro 6, 2022, ISSN 2194-5411
Éditeur: Springer
DOI: 10.1007/s10669-022-09874-y

Life cycle cost analysis of agri-food products: A systematic review

Auteurs: Degieter, Margo; Gellynck, Xavier; Goyal, Shashank; Ott, Denise; De Steur, Hans
Publié dans: Science of the Total Environment, Numéro 5, 2022, ISSN 1879-1026
Éditeur: Elsevier
DOI: 10.1016/j.scitotenv.2022.158012

Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties

Auteurs: Martin Vogelsang-O’Dwyer; Aylin W. Sahin; Francesca Bot; James A. O’Mahony; Juergen Bez; Elke K. Arendt; Emanuele Zannini
Publié dans: European Food Research and Technology, Numéro 5, 2022, ISSN 1438-2385
Éditeur: Springer
DOI: 10.1007/s00217-022-04152-2

Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications

Auteurs: Andrea Hoehnel, Jürgen Bez, Aylin W. Sahin, Aidan Coffey, Elke K. Arendt, Emanuele Zannini
Publié dans: Foods, Numéro 9(11), 2020, Page(s) 1706, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods9111706

How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries

Auteurs: Perez-Cueto, Armando; Rini, Listia; Faber, Ilona; Rasmussen, Morten; Bechtold, Kai-Brit; Schouteten, Joachim; De Steur, Hans
Publié dans: International Journal of Gastronomy and Food Science, Numéro 4, 2022, ISSN 1878-4518
Éditeur: Elsevier
DOI: 10.1016/j.ijgfs.2022.100587

Upcycling of side-streams of the food industry with edible fungi: Fermentation of pasta residuals to an alternative protein source with garlic flavour

Auteurs: Hammer, A.K.; Loderhose, B.N.; Ruqi, Ramiz; Back, C; Klis, V; Zorn, H; Rühl, M
Publié dans: Lebensmittelchemie, Numéro 1, 2022, ISSN 1521-3811
Éditeur: Wiley (John Wiley & Sons)
DOI: 10.1002/lemi.202259024

Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application

Auteurs: Theresa Boeck, Emanuele Zannini, Aylin W. Sahin, Juergen Bez, Elke K. Arendt
Publié dans: Foods, Numéro 10/8, 2021, Page(s) 1692, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods10081692

Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives

Auteurs: Theresa Boeck, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt
Publié dans: Comprehensive Reviews in Food Science and Food Safety, Numéro 20/4, 2021, Page(s) 3858-3880, ISSN 1541-4337
Éditeur: International Life Sciences Institute
DOI: 10.1111/1541-4337.12778

Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae

Auteurs: Nicolas Malterre; Francesca Bot; James A. O’Mahony
Publié dans: Foods, Numéro 12(9), 2023, Page(s) 1741, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods12091741

Perspective on the Effect of Protein Extraction Method on the Antinutritional Factor (ANF) Content in Seeds

Auteurs: Amin, Ashwitha; Lykke Petersen, Iben; Malmberg, Christian; Orlien, Vibeke
Publié dans: ACS Food Sci. Technol., Numéro 1, 2022, ISSN 2692-1944
Éditeur: ACS Publications
DOI: 10.1021/acsfoodscitech.1c00464

Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties

Auteurs: Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Elke K. Arendt, Emanuele Zannini
Publié dans: Foods, Numéro 11(9), 2022, Page(s) 1307, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods11091307

Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe

Auteurs: Sandra S. Waehrens, Ilona Faber, Limei Gunn, Patrizia Buldo, Michael Bom Frøst, Federico J.A. Perez-Cueto
Publié dans: Food Quality and Preference, Numéro Volume 108, 2023, ISSN 1873-6343
Éditeur: Elsevier
DOI: 10.1016/j.foodqual.2023.104875

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