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

Informazioni relative al progetto

SMART PROTEIN

ID dell’accordo di sovvenzione: 862957

DOI 10.3030/862957

Progetto chiuso

Data della firma CE 17 Settembre 2019

Data di avvio 1 Gennaio 2020

Data di completamento 30 Giugno 2024

Finanziato da

• SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy

Costo totale € 9 630 342,73

Contributo UE € 8 179 214,26

Coordinato da

UNIVERSITY COLLEGE CORK - NATIONAL UNIVERSITY OF IRELAND, CORK
Ireland

Risultati finali

Websites, patent fillings, videos etc. (1)

Project identity and digital marketing

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

Other (2)

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

Documents, reports (2)

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

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

Pubblicazioni

Peer reviewed articles (15)

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; Volume 15; Numero 1; Pages: 306, Numero 1, 2023, ISSN 2071-1050
Editore: 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

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

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

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

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

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

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(9), 2023, Pagina/e 1741, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods12091741

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

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

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