Smart Protein for a Changing World: Future- proof alternative terrestrial protein sources for human nutrition encouraging environment regeneration, processing feasibility and consumer trust and acceptance
It is undeniable that 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 their social, environmental and economic impacts. Providing a growing global population with healthy diets from sustainable food systems is therefore an immediate challenge.
SMART PROTEIN aims to industrially validate and demonstrate innovative, cost-effective and resource-efficient, EU-produced, nutritious plant (fava bean, lentil, chickpea, quinoa) and microbial biomass proteins from edible fungi by up-cycling side streams from pasta (pasta residues), bread (bread crust) and beer (spent yeast and malting rootlets) industries.
The alternative SMART protein will be used for the production of ingredients and products for direct human consumption, through developing future-proofed protein supply chains with a positive impact on bio-economy, environment, biodiversity, human nutrition, food and nutrition security and consumer trust and acceptance.
These priorities will be addressed through global partnerships forged with consortium members from Europe, North America, Israel, Thailand and New Zealand to develop and demonstrate a climate-smart, sustainable protein-food system for a healthy Europe.
We will harness plant and microbial protein knowledge to significantly enhance the sustainability and resilience of a new European protein supply chain, improve professional skills and competencies, and support the creation of new jobs in the food sector and bioeconomy.
The SMART PROTEIN strategy has four major priorities: nutrition, sustainability, innovation and consumer trust and acceptance.
These priorities will be addressed through global partnerships forged with consortium members from Europe, North America, Israel, Thailand and New Zealand to develop and demonstrate a climate-smart, sustainable protein-food system for a healthy Europe.
SMART PROTEIN aims to industrially validate innovative, cost-effective and resource- efficient, EU-produced, healthy plant proteins (fava bean, lentil, chickpea, quinoa) and microbial biomass proteins (MBS) (food-grade yeast and fungi) for the production of ingredients and products for direct human consumption, through developing future-proofed protein supply chains with a positive impact on bio-economy, environment, biodiversity, human nutrition, food and nutrition security and consumer acceptance.
SMART PRO is divided into 11 different work packages (WPs):
- WP1 Protein crop production under regenerative organic farming system in Europe
- WP2 Plant protein processing and side stream up-cycling
- WP3 Food processing
- WP4 Food nutrition and health
- WP5 Exploitation and business development
- WP6 Consumer studies
- WP7 Dissemination and Communication
- WP8 Sustainability assessment
- WP9 Project management and coordination
- WP10 Open Research and Data Management
- WP11 Ethics requirements
The UCPH is WP leader on WP6 on Consumer Behaviour, task Leader on consumer tests in WP2 and WP3, and task leader on dissemination to the scientific world in WP7. Furthermore, the UCPH is task leader on analytical characterisation in WP2.
WP6 Consumer studies
This WP is divided into 5 different tasks and subsequent subtasks. The collective aims of these tasks is described below:
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To identify wider consumer trends and benchmarking of successful factors affecting consumer choice towards plant-based foods and use granular sales data to identify underdeveloped but high-potential plant-based product categories.
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To identify readiness towards consumption of plant-based foods by EU citizens, to determine their current habits, the key drivers of food choices and consumer trust towards plant-based foods to implement a predictive platform of industrially relevant information for product development and marketing activities.
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To understand consumer perceptions and sensory characteristics evaluation of selected industrially validated new plant-based food prototypes.
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To develop and evaluate choice architectural behavioral strategies (e.g. nudging) for plant-based foods choice facilitation through food service and retail operations.
WP objectives:
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Evaluate levels of trust, marketability and consumer acceptance for alternative protein sources and products.
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Map out the revenue generated and the products and players operating in the plant-based space at present, split by category, with the ultimate aim of determining lucrative, high-impact, differentiated market entry strategies
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Investigate new markets for alternative proteins and plant-based food products
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Investigate consumer acceptance of innovative/new plant-based products
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Investigate consumer trust and acceptance towards alternative protein sources
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Develop interventions to endorse the consumer preference for plant-based foods in food service and retail operations.
WP participants:
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UCPH (Leader)
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TEAGASC
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UGent
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ProVeg
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AGR
Below is a list of all partners in the large EU consortium SMART PROTEIN:
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University College Cork - National University Of Ireland, Cork, Ireland
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Teagasc - Agriculture And Food Development Authority, Ireland
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Glanbia Ireland Designated Activity Company , Ireland
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Beotanics Limited, Ireland
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Ucc Academy Designated Activity Company, Ireland
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Soguima Comercio Industria Alimentar Sa, Portugal
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Instituto Navarro De Tecnologias E Infraestructuras Agroalimentarias Sa, Spain
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Control De Porciones Sa, Spain
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Universiteit Gent, Belgium
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Anheuser-Busch Inbev, Belgium
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Delphy Bv, Netherlands
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Nutricia Research Bv, Netherlands
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University Of Copenhagen, Denmark
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Chr. Hansen A/S, Denmark
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Siccadania A/S, Denmark
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Novozymes A/S, Denmark
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Fraunhofer Gesellschaft Zur Forderung Der Angewandten Forschung Ev, Germany
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Proveg, Germany
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Eura Ag, Germany
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Dohler Gmbh, Germany
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Muller's Muhler Gmbh, Germany
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Endori Food Gmbh & Co Kg, Germany
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Gebruder Woerle Gesellschaft M B H, Austria
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Universita Degli Studi Di Udine, Italy
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Libera Universita Di Bolzano, Italy
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Mogu Srl, Italy
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Barilla G. E R. Fratelli Spa, Italy
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Arca Societa' A Responsabilita' Limitata Societa' Benefit, Italy
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Quinoa Marche Srl Semplificata, Italy
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Equi-Nom Ltd, Israel
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Haute Ecole Specialisee De Suisse Occidentale, Switzerland
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Thai Union Group Public Company Limited , Thailand
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Agresearch Limited, New Zealand
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The Good Food Institute, Inc., United States
UCPH participants:
| Name | Title | Phone | |
|---|---|---|---|
| Search in Name | Search in Title | Search in Phone | |
| Armando Perez-Cueto | Guest Researcher | +4535337793 | |
| Fulai Liu | Professor | +4535333392 | |
| Iben Lykke Petersen | Associate Professor | +4535321326 | |
| Michael Bom Frøst | Associate Professor | +4535333207 | |
| Rene Lametsch | Associate Professor | +4535333483 | |
| Sanne Sansolios | Coordinator | +4535327017 |
Funded by:
SMART PROTEIN has received a four and a half year funding from the European Union
Period: January 1st, 2020 - July 1st, 2024
