Give peas a chance: Selection of peas suitable for future plant-based foods (PEAS) There is a growing need to replace animal protein with plant protein to make food production more…
Less is more: Less-refined pea ingredients for more plant-based food Protein and starch-rich legumes play a crucial role in promoting sustainability and food security.…
PILAF PILAF will provide a new, mechanistic understanding of the interactions between plant and dairy…
AMUSE: Advanced Methodologies to Understand Dairy Powder Stability and Promote Exports The overall aim of AMUSE is to ensure growth of exports of dairy powders, through a validated…
AnaFree - The aroma/flavor profiles of Freekeh, As demand for Freekeh is expected to increase, this research is vital. It will explore and exploit…
Boosting local production of organic high quality grain (BOOST) The aim of BOOST is to involve stakeholders from the entire value chain in a joint effort to…
FermPro - Sustainable manufacturing of FERMented PROtein-ingredients The project “FERMPRO” aims to provide consumers with high-quality products based on plant protein…
GreenPole: A comparative assessment of outcomes and trade-offs across Fenno-Scandinavia The GreenPole project focuses on forest policies and compares the governance approaches across…
Improve Dairy Life - Prevention of yeast spoilage of fermented dairy products for improved quality and shelf-life The project “Improve Dairy Life” aims to provide the dairy industry with new knowledge and tools…
InBrine - Identifying and understanding the impact of the cheese brine microflora Smear formation on the cheese surface is an effective barrier to protect against spoilage moulds.…
Making microalgae a sustainable future source of proteins and vitamins (MASSPROVIT) The objective of MASSPROVIT project is to overcome these challenges by using mutagenesis and…
Mushroom fermentation of side streams form the food industry The purpose of MycoProtein is to convert industrial plant waste streams from beer and sugar…
PectAge - Pectin and pectin-based synbiotics for healthy aging The project PectAge aims to elucidate the health-promoting potential of pectin, its derivatives and…
PLANTCURD: Functional Plant Proteins for Cheese Curd Milk production represents a significant contributor to green-house gas emissions and therefore…
PlantPro: Accelerating an efficient green consumer transition PlantPro will accelerate an efficient green consumer behaviour transition towards more plant-rich…
Processing-structure-function-interrelations of novel protein ingredients in complex foods Research on novel, sustainable plant protein ingredients and their functionality in complex food…
PROFERMENT: Solid-state fermentations for protein transformations and palatability of plant-based foods PROFERMENT aims to create the scientific foundation for fermented plant based foods of the future.
Realizing the plant protein future: gentle seed deconstruction (Seedstruction) Seedstruction aims to demonstrate the potential to extract seed storage proteins using a novel,…
SEEDFOOD: Functional and palatable plant seed storage proteins for sustainable foods SEEDFOOD aims to tailor plant seed protein with highly functional, palatable, and nutritional…
SMART PROTEIN: The next generation of smart protein food It is undeniable that protein is an indispensable part of the human diet, but the way we produce an…
VANDALF – Linking of chemical and toxicological fingerprints The goal of VANDALF is to develop and implement an innovative toxicology-driven risk assessment…
