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

Risultati finali

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

Communication via press releases(2/yr), articles in trade magazines(one/year) and two roundtables at fairs Communication via website (4 postings/year), social media (12 postings about the SMART PROTEIN project per year and frequent spreading of news regarding market developments), newsletter(2/yr), as well as two webinars Presented the project as a speaker and distributing brochures at two major food industry fairs and conferences per year

Project advertising material

Two project brochures/leaflets (one for consumers, two for science/industry/agriculture), one small videos, templates for presentations and press releases, two posters and Final report and final presentation are produced

Pan-European survey on consumer readiness and trust towards alternative plant-based proteins and food products

Consumer readiness and trust towards alternative plant-based proteins and food products based on the pan-European survey and how to increase acceptance

Role of Market, Taste, Behaviour and Social Media on improving consumer trust and acceptance of alternative proteins and processes

An Executive Summary of WP6: The role of Market, Taste, Behaviour and Social Media on improving consumer trust and acceptance of alternative proteins and processes

The effects of resistance exercise training and plant-protein on stress levels

The effects of resistance exercise training and plant-protein on stress levels, measured by subjects’ plasma cytokine levels and cortisol

The effects of plant proteins on athletes' recovery

The effects of plant proteins on athletes’ recovery post training will be established in comparison with whey protein

Protein-protein interaction, and protein functionalization

Report on protein-protein interaction, and protein functionalization

The political position paper

The political position paper is created

Laws, regulations and norms

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

Protein digestibility effects of plant-based protein on gut microbial community and functionality

Report detailing the protein digestibility effects of plant-based protein on gut microbial community and functionality.

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

Establish Standard Operating Procedure for successful regenerative organic protein crop production in the European regions.

Dissemination activities

Minimum of 24 scientific publications and presented findings at minimum 8 scientific conferences or symposia

SMART PROTEIN project Kick-off meeting

Organisation of the SMART PROTEIN consortium kick-off meeting

Stakeholder Advisory Board established

Relevant stakeholders are invited to participate in the Stakeholder Advisory Board

Pubblicazioni

Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications

Autori: Magdalena Krause, Jens Christian Sørensen, Iben Lykke Petersen, Patrícia Duque-Estrada, Claudia Cappello, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lilit Ispiryan, Aylin W. Sahin, Elke K. Arendt, Emanuele Zannini
Pubblicato in: Foods, Numero 12, 2023, Pagina/e 919, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods12050919

Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties

Autori: Qi Tang, Yrjö H. Roos, Song Miao
Pubblicato in: Foods, Numero 12, 2024, Pagina/e 368, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods12020368

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

Autori: Nicolas Malterre, Francesca Bot, James A. O’Mahony
Pubblicato in: Foods, Numero 12, 2023, Pagina/e 1741, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods12091741

Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing

Autori: Nicolas Malterre, Francesca Bot, Emilie Lerda, Elke K. Arendt, Emanuele Zannini, James A. O’Mahony
Pubblicato in: Foods, Numero 13, 2024, Pagina/e 283, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods13020283

Effect of microbial transglutaminase on functional, rheological, and structural properties of lentil protein-casein binary gels

Autori: Qi Tang, Yrjö H. Roos, Song Miao
Pubblicato in: Food Hydrocolloids, Numero 143, 2023, Pagina/e 108838, ISSN 0268-005X
Editore: Elsevier BV
DOI: 10.1016/j.foodhyd.2023.108838

Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics

Autori: Ophélie Gautheron, Laura Nyhan, Arianna Ressa, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt, Aylin W. Sahin
Pubblicato in: Fermentation, Numero 10, 2024, Pagina/e 360, ISSN 2311-5637
Editore: MDPI
DOI: 10.3390/fermentation10070360

Social media and food consumer behavior: A systematic review

Autori: Listia Rini, Joachim Jietse Schouteten, Ilona Faber, Michael Bom Frøst, Federico J A Perez-Cueto, Hans De Steur
Pubblicato in: Trends in Food Science & Technology, Numero 143, 2024, Pagina/e 104290, ISSN 0924-2244
Editore: Elsevier BV
DOI: 10.1016/j.tifs.2023.104290

The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions

Autori: Listia Rini, Simoun Bayudan, Ilona Faber, Joachim Jietse Schouteten, Federico J.A. Perez-Cueto, Kai-Brit Bechtold, Xavier Gellynck, Michael Bom Frøst, Hans De Steur
Pubblicato in: Food Quality and Preference, Numero 113, 2024, Pagina/e 105059, ISSN 0950-3293
Editore: Pergamon Press
DOI: 10.1016/j.foodqual.2023.105059

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

Autori: Boeck, Theresa; Ispiryan, Lilit; Hoehnel, Andrea; Sahin, Aylin; Coffey, Aidan; Zannini, Emanuele; Arendt, Elke
Pubblicato in: Foods, Numero 2, 2022, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods11142013

Identifying the Key Success Factors of Plant-Based Food Brands in Europe

Autori: Listia Rini, Joachim J. Schouteten, Ilona Faber, Kai-Brit Bechtold, Federico J. A. Perez-Cueto, Xavier Gellynck, Hans De Steur
Pubblicato in: Sustainability, Numero 15, 2024, Pagina/e 306, ISSN 2071-1050
Editore: MDPI Open Access Publishing
DOI: 10.3390/su15010306

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

Autori: Day, Li; Cakebread, Julie; Loveday, Simon
Pubblicato in: Trends in Food Science and Technology, Numero 1, 2022, ISSN 0924-2244
Editore: 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

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

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

Autori: Degieter, Margo; Gellynck, Xavier; Goyal, Shashank; Ott, Denise; De Steur, Hans
Pubblicato in: Science of the Total Environment, Numero 5, 2022, ISSN 1879-1026
Editore: Elsevier
DOI: 10.1016/j.scitotenv.2022.158012

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

Autori: Martin Vogelsang-O’Dwyer; Aylin W. Sahin; Francesca Bot; James A. O’Mahony; Juergen Bez; Elke K. Arendt; Emanuele Zannini
Pubblicato in: European Food Research and Technology, Numero 5, 2022, ISSN 1438-2385
Editore: 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

Autori: Andrea Hoehnel, Jürgen Bez, Aylin W. Sahin, Aidan Coffey, Elke K. Arendt, Emanuele Zannini
Pubblicato in: Foods, Numero 9(11), 2020, Pagina/e 1706, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods9111706

Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein

Autori: Han Du, Yichen Lin, Catherine Stanton, Davor Daniloski, Emanuele Zannini, R. Paul Ross, Song Miao
Pubblicato in: Food Structure, Numero 37, 2024, Pagina/e 100342, ISSN 2213-3291
Editore: Elsevier BV
DOI: 10.1016/j.foostr.2023.100342

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

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

Resistant Protein: Forms and Functions

Autori: Emanuele Zannini, Aylin W. Sahin, Elke K. Arendt
Pubblicato in: Foods, Numero 11, 2024, Pagina/e 2759, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods11182759

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

Autori: Hammer, A.K.; Loderhose, B.N.; Ruqi, Ramiz; Back, C; Klis, V; Zorn, H; Rühl, M
Pubblicato in: Lebensmittelchemie, Numero 1, 2022, ISSN 1521-3811
Editore: Wiley (John Wiley & Sons)
DOI: 10.1002/lemi.202259024

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

Autori: Theresa Boeck, Emanuele Zannini, Aylin W. Sahin, Juergen Bez, Elke K. Arendt
Pubblicato in: Foods, Numero 10/8, 2021, Pagina/e 1692, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods10081692

Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours

Autori: Anastasia Palatzidi, Olga Nikoloudaki, Maria Garcia Torreiro, Carolina Matteucci, Giovanna Ferrentino, Matteo Mario Scampicchio, Raffaella Di Cagno, Marco Gobbetti
Pubblicato in: Current Research in Food Science, Numero 9, 2024, Pagina/e 100829, ISSN 2665-9271
Editore: Elsevier
DOI: 10.1016/j.crfs.2024.100829

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

Autori: Theresa Boeck, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt
Pubblicato in: Comprehensive Reviews in Food Science and Food Safety, Numero 20/4, 2021, Pagina/e 3858-3880, ISSN 1541-4337
Editore: International Life Sciences Institute
DOI: 10.1111/1541-4337.12778

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

Autori: Amin, Ashwitha; Lykke Petersen, Iben; Malmberg, Christian; Orlien, Vibeke
Pubblicato in: ACS Food Sci. Technol., Numero 1, 2022, ISSN 2692-1944
Editore: ACS Publications
DOI: 10.1021/acsfoodscitech.1c00464

Comparative studies of structural and thermal gelation behaviours of soy, lentil and whey protein: A pH-dependency evaluation

Autori: Qi Tang, Yrjö H. Roos, Song Miao
Pubblicato in: Food Hydrocolloids, Numero 146, 2023, Pagina/e 109240, ISSN 0268-005X
Editore: Elsevier BV
DOI: 10.1016/j.foodhyd.2023.109240

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

Autori: Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Elke K. Arendt, Emanuele Zannini
Pubblicato in: Foods, Numero 11(9), 2022, Pagina/e 1307, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods11091307

The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe

Autori: Ilona Faber, Listia Rini, Joachim J. Schouteten, Michael Bom Frøst, Hans De Steur, Federico J.A. Perez-Cueto
Pubblicato in: Food Quality and Preference, Numero 114, 2024, Pagina/e 105101, ISSN 0950-3293
Editore: Pergamon Press
DOI: 10.1016/j.foodqual.2024.105101

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

Autori: Sandra S. Waehrens, Ilona Faber, Limei Gunn, Patrizia Buldo, Michael Bom Frøst, Federico J.A. Perez-Cueto
Pubblicato in: Food Quality and Preference, Numero Volume 108, 2023, ISSN 1873-6343
Editore: Elsevier
DOI: 10.1016/j.foodqual.2023.104875

A mixed-methods approach to examine farmers’ willingness to adopt protein crops

Autori: Margo Degieter, Xavier Gellynck, Shashank Goyal, Matis Mattelin, Jana De Wulf, Denise Ott, Hans De Steur
Pubblicato in: Outlook on Agriculture, Numero 52, 2024, Pagina/e 446-456, ISSN 0030-7270
Editore: I P Publishing Ltd.
DOI: 10.1177/00307270231205924

European consumers’ purchase intentions towards plant-based meat products : the mediation effect of social media involvement

Autori: Listia Rini, Simoun Rainier Bayudan, Ilona Faber, Michael Bom Frøst, Federico J. A. Perez-Cueto, Joachim Schouteten and Hans De Steur
Pubblicato in: Pangborn Sensory Science Symposium (Pangborn 2023), Book of Abstracts 2023, 2023
Editore: Ghent University repository
DOI: 10.5281/zenodo.14033434

Behavioural intentions towards plant-based meat and cheese alternatives in Europe : the mediating role of barriers and trust

Autori: Ilona Faber, Listia Rini, Joachim Schouteten, Hans De Steur, Michael B. Frøst and Federico J.A. Perez-Cueto
Pubblicato in: 15th Pangborn Sensory Science Symposium (Pangborn 2023), Book of Abstracts, 2023
Editore: Ghent University repository
DOI: 10.5281/zenodo.14033350

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