Gap resolutIon in sAfety, NuTritional, alLergenicity and Environmental assessments to promote Alternative Protein utilization and the dietary Shift

Informations projet

GIANT LEAPS

N° de convention de subvention: 101059632

DOI

10.3030/101059632

Projet clôturé

Date de signature de la CE 7 Juin 2022

Date de début 1 Septembre 2022

Date de fin 31 Août 2026

Financé au titre de

• Food, Bioeconomy Natural Resources, Agriculture and Environment

Coût total

€ 10 347 863,41

Contribution de l’UE

€ 10 272 862,66

Coordonné par

STICHTING WAGENINGEN RESEARCH
Netherlands

CORDIS fournit des liens vers les livrables publics et les publications des projets HORIZON.

Les liens vers les livrables et les publications des projets du 7e PC, ainsi que les liens vers certains types de résultats spécifiques tels que les jeux de données et les logiciels, sont récupérés dynamiquement sur OpenAIRE .

Livrables

Documents, reports (5)

Report with results of the first co-creation workshops

Report with results of the first co-creation workshops based on interaction with the Stakeholder Board

Future diets with alternative protein derived foods composed for each of four regions in Europe

A report on the composition of future diets with alternative protein derived foods, specified for each of four regions in Europe

Practice abstracts batch 1

This deliverable contains 2 practice abstracts that relate to the project setup, approach and/or early results

Plan for Exploitation and Dissemination of project Results (PEDR) including communication activities

Plan for Exploitation and Dissemination of project Results (PEDR) including communication activities - initial version at M6.

Ethics and gender report

Ethics and gender report, WR (M18)

Data Management Plan (1)

Data Management Plan (DMP)

Data Management Plan (DMP), WR (M6)The DMP will be reviewed by the coordinator and consortium every 6 months. This deliverable represents the first DMP version after 6 months.

Publications

Peer reviewed articles (36)

A comparative analysis of antinutrient levels in commercial plant-based ingredients: The effect of processing into flours, concentrates and isolates

Auteurs: Giovanni D'Auria, Ever Hernandez Olivas, Felicia Graziuso, Marco Cardillo, Alfonso Piscitelli, André Brodkorb, Chiara Nitride, Pasquale Ferranti
Publié dans: Food Chemistry, Numéro 496, 2026, ISSN 0308-8146
Éditeur: Elsevier BV
DOI: 10.1016/J.FOODCHEM.2025.146859

Nouvelles sources protéiques et nouveaux allergènes : sensibilisation de novo et réactivité croisée

Auteurs: S. Hazebrouck, Y. Awad, H. Bernard
Publié dans: Revue Française d'Allergologie, Numéro 65, 2025, ISSN 1877-0320
Éditeur: Elsevier BV
DOI: 10.1016/J.REVAL.2024.104203

An integrated approach to structure, texture and nutritional quality in high-moisture extruded meat analogues from faba protein concentrate and single-cell proteins

Auteurs: Ever Hernández Olivas, Merel C. Daas, Pinja Pöri, Giovanni D’Auria, Sander Biesbroek, Pasquale Ferranti, Linda Giblin, Chiara Nitride, André Brodkorb, Nesli Sozer
Publié dans: Future Foods, Numéro 13, 2026, ISSN 2666-8335
Éditeur: Elsevier BV
DOI: 10.1016/J.FUFO.2025.100879

In Silico Identification of HLA-DRB5*01:01-Restricted Peanut Peptides

Auteurs: Irini Doytchinova
Publié dans: Applied Sciences, Numéro 16, 2026, ISSN 2076-3417
Éditeur: MDPI AG
DOI: 10.3390/APP16146926

Which are the most promising protein sources for meat alternatives?

Auteurs: Bruno Etter, Fabienne Michel, Michael Siegrist
Publié dans: Food Quality and Preference, Numéro 119, 2024, ISSN 0950-3293
Éditeur: Elsevier BV
DOI: 10.1016/J.FOODQUAL.2024.105226

Consumers’ categorizations of dairy products and plant-based milk, yogurt, and cheese alternatives

Auteurs: Bruno Etter, Fabienne Michel, Michael Siegrist
Publié dans: Appetite, Numéro 203, 2025, ISSN 0195-6663
Éditeur: Elsevier BV
DOI: 10.1016/J.APPET.2024.107658

Shifting protein ratios in four European countries: Dietary substitution modelling with plant and novel proteins

Auteurs: Merel C. Daas, Pieter van ’t Veer, Jelena Milešević, Cécile M. Singh-Povel, Jenni Lappi, Matilde Milana, Sander Biesbroek
Publié dans: Future Foods, Numéro 13, 2026, ISSN 2666-8335
Éditeur: Elsevier BV
DOI: 10.1016/J.FUFO.2026.101002

Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application

Auteurs: Juliane Halm; Aylin W. Sahin; Laura Nyhan; Emanuele Zannini; Elke K. Arendt
Publié dans: Foods, 2024, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/FOODS13020292

Fermented chickpea flour replacing textured pea protein in a meat analogue: Effect on nutritional, physicochemical and sensory properties

Auteurs: Nadia Ayllón-Parra, Ever Hernández-Olivas, Maria Dolors Guàrdia, André Brodkorb, Grau Matas, Massimo Castellari, Pere Gou, Albert Ribas-Agustí
Publié dans: Future Foods, Numéro 13, 2026, ISSN 2666-8335
Éditeur: Elsevier BV
DOI: 10.1016/J.FUFO.2026.101043

Mass-based and nutritional life cycle assessment (nLCA) of crickets as human food

Auteurs: Aditya Francis, Nam Dang, Jakob Lewin Rukov, Armin Siegrist, Ashley Green, Nilanka Sarangi Kasthuri Arachchilage, Ever Hernandez Olivas, Andre Brodkorb, Sergiy Smetana
Publié dans: Journal of Insects as Food and Feed, Numéro 11, 2025, ISSN 2352-4588
Éditeur: Wageningen Academic
DOI: 10.1163/23524588-BJA10212

Protein Adequacy in Europe: Adjusting Crude Intakes Using the Protein Adequacy and Quality Score (PAQS)

Auteurs: Samantha Nikita Heerschop; Sander Biesbroek; Merel Celine Daas; Anneleen Kuijsten; Mirjana Gurinović; Johanna Marianna Geleijnse; Pieter van ’t Veer
Publié dans: Current Developments in Nutrition, 2025, ISSN 2475-2991
Éditeur: Elsevier BV
DOI: 10.1016/J.CDNUT.2025.107539

Attribute preferences for plant-based meat analogs – Consumer segments in four European food cultures

Auteurs: Bruno Etter, Kirsten Pronk, Fabienne Michel, Michael Siegrist
Publié dans: Food Quality and Preference, Numéro 143, 2026, ISSN 0950-3293
Éditeur: Elsevier BV
DOI: 10.1016/J.FOODQUAL.2026.105944

Semi-dynamic in vitro digestion of honey chlorella vulgaris reveals biochemical and structural insights during gastro-intestinal transit

Auteurs: Siyi Feng, Ever Hernández-Olivas, Aylin W. Sahin, Linda Giblin, André Brodkorb
Publié dans: Food Research International, Numéro 208, 2025, ISSN 0963-9969
Éditeur: Elsevier BV
DOI: 10.1016/J.FOODRES.2025.116037

Beyond eggs: Influence of deflavouring on the techno-functional properties of faba bean protein concentrate and potential as an innovative egg replacer in pound cake

Auteurs: Juliane Halm, Caner Caliskan, Laura Nyhan, Antonia Rosenberger, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt
Publié dans: Applied Food Research, Numéro 5, 2025, ISSN 2772-5022
Éditeur: Elsevier BV
DOI: 10.1016/J.AFRES.2025.101009

Pharmaceuticals

Auteurs: Irini Doytchinova; Mariyana Atanasova; Stanislav Sotirov; Ivan Dimitrov
Publié dans: Pharmaceuticals, 2024, ISSN 1424-8247
Éditeur: MDPI
DOI: 10.3390/PH17081097

Techno-functional and nutritional evaluation of Solein single-cell protein and its application in non-dairy yoghurt alternatives

Auteurs: Caner Caliskan, Laura Nyhan, Ever Hernández-Olivas, Siyi Feng, Emanuele Zannini, Nesli Sozer, André Brodkorb, Elke K. Arendt
Publié dans: Food Research International, Numéro 229, 2026, ISSN 0963-9969
Éditeur: Elsevier BV
DOI: 10.1016/J.FOODRES.2026.118467

What goes around comes around: Applying the food circularity index to chickpea hummus production

Auteurs: Beatriz Silva, Xiaoai Guo, Kemal Aganovic, Marta Vasconcelos, Sergiy Smetana
Publié dans: Journal of Cleaner Production, Numéro 543, 2026, ISSN 0959-6526
Éditeur: Elsevier BV
DOI: 10.1016/J.JCLEPRO.2025.147364

A cross-cultural comparison to find the most promising protein sources formilk and cheese alternatives among four European countries

Auteurs: Kirsten Pronk, Bruno Etter, Fabienne Michel, Michael Siegrist
Publié dans: Future Foods, 2025, ISSN 2666-8335
Éditeur: Elsevier
DOI: 10.1016/J.FUFO.2025.100724

A review of the toxicological effects and allergenic potential of emerging alternative protein sources

Auteurs: Matilde Milana, Esther D. van Asselt, Ine H. J. van der Fels‐Klerx
Publié dans: Comprehensive Reviews in Food Science and Food Safety, Numéro 24, 2025, ISSN 1541-4337
Éditeur: Wiley
DOI: 10.1111/1541-4337.70123

Cricket powder (Acheta domesticus) nutritional and techno-functional properties and effects of solid-state fermentation with Pleurotus ostreatus and Rhizopus oligosporus

Auteurs: Nadia Ayllón-Parra, Massimo Castellari, Pere Gou, Albert Ribas-Agustí
Publié dans: Innovative Food Science & Emerging Technologies, Numéro 104, 2025, ISSN 1466-8564
Éditeur: Elsevier BV
DOI: 10.1016/J.IFSET.2025.104066

Coupling in vitro food digestion with in vitro epithelial absorption; recommendations for biocompatibility

Auteurs: Kondrashina A, Arranz E, Cilla A, Faria MA, Santos-Hernández M, Miralles B, Hashemi N, Rasmussen MK, Young JF, Barberá R, Mamone G, Tomás-Cobos L, Bastiaan-Net S, Corredig M, Giblin L
Publié dans: Critical Reviews in Food Science & Nutrition, 2023, ISSN 1470-1200
Éditeur: Taylor & Francis
DOI: 10.1080/10408398.2023.2214628

Comparing the nutritional value and prices of meat and milk substitutes with their animal-based benchmarks across six European countries

Auteurs: Armin Siegrist, Ashley Green, Fabienne Michel, Alexander Mathys
Publié dans: Food Research International, Numéro 197, 2024, ISSN 0963-9969
Éditeur: Elsevier BV
DOI: 10.1016/J.FOODRES.2024.115213

The chemical and microbiological safety of emerging alternative protein sources and derived analogues: A review

Auteurs: M. Milana, E. D. van Asselt, H. J. van der Fels-Klerx
Publié dans: Comprehensive Reviews in Food Science and Food Safety, 2024, ISSN 1541-4337
Éditeur: Wiley-Blackwell on behalf of the Institute of Food Technologists
DOI: 10.1111/1541-4337.13377

Novel extrusion-based plant protein separation technology and its effect on the techno-functional properties of faba bean protein

Auteurs: Nikinmaa Markus; Sozer Nesli; Mattila Outi; Marhendraswari Devi
Publié dans: Future Foods, 2025, ISSN 2666-8335
Éditeur: Elsevier BV
DOI: 10.1016/J.FUFO.2025.100671

Acid-induced gelation of bacterial single cell protein as compared to soy and milk proteins: the effect of protein concentration and temperature

Auteurs: Jarupat Luecha, Martina Lille, Nesli Sozer
Publié dans: Food Hydrocolloids, Numéro 176, 2026, ISSN 0268-005X
Éditeur: Elsevier BV
DOI: 10.1016/J.FOODHYD.2026.112566

Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients

Auteurs: Nadia Ayllón-Parra, Massimo Castellari, Pere Gou, Albert Ribas-Agustí
Publié dans: Food Chemistry, Numéro 490, 2025, ISSN 0308-8146
Éditeur: Elsevier BV
DOI: 10.1016/J.FOODCHEM.2025.145090

A parametric LCA platform for modelling environmental impacts in plant protein processing: Application to pea, soy, and wheat protein isolates and concentrates

Auteurs: Armin Siegrist, Joseph Dumpler, Jing Huo, Ashley Green, Paride Azzari, Joachim Baumann, Moritz Goessler, Stephan Pfister, Alexander Mathys
Publié dans: Sustainable Production and Consumption, Numéro 62, 2026, ISSN 2352-5509
Éditeur: Elsevier BV
DOI: 10.1016/J.SPC.2025.12.010

The nutritional quality and safety of edible insects _ ten years on

Auteurs: Diana Salgado, Federica Orsenigo, Laurie Stevenson, Nathan Meijer, Merel C. Daas, Sander Biesboek, Jakob L. Rukov, Stéphane Hazebrouck, Chiara Nitride, Hans Verhagen, H.J. (Ine) van der Fels-Klerx, Maureen E. Wakefield, Harry Wichers, E.N. Clare Mills
Publié dans: Food Chemistry, Numéro 515, 2026, ISSN 0308-8146
Éditeur: Elsevier BV
DOI: 10.1016/J.FOODCHEM.2026.149170

Recent findings on environmental sustainability and conversion efficiency of waste-to-protein pathways

Auteurs: Armin Siegrist; Ashley Green; Moritz Gold; Alexander Mathys
Publié dans: Current Opinion in Green and Sustainable Chemistry, 41, 2023, ISSN 2452-2236
Éditeur: Current Opinion in Green and Sustainable Chemistry
DOI: 10.3929/ethz-b-000612034

Diversity of dietary protein patterns across Europe – Impact on nutritional quality and environmental sustainability

Auteurs: Merel C. Daas, Pieter van 't Veer, Elisabeth H.M. Temme, Anneleen Kuijsten, Mirjana Gurinović, Sander Biesbroek
Publié dans: Current Research in Food Science, Numéro 10, 2025, ISSN 2665-9271
Éditeur: Elsevier BV
DOI: 10.1016/J.CRFS.2025.101019

New dietary trends and alternative proteins: the emergence of novel food allergens

Auteurs: Yara Awad, Hervé Bernard, Karine Adel-Patient, Stéphane Hazebrouck
Publié dans: Current Opinion in Clinical Nutrition & Metabolic Care, 2024, ISSN 1363-1950
Éditeur: Ovid Technologies (Wolters Kluwer Health)
DOI: 10.1097/MCO.0000000000001081

Investigating the fibrous structure formation of chickpea protein concentrate during high-moisture extrusion processing

Auteurs: Anni Nisov, Heikki Aisala, Kaisu Honkapää, Nesli Sozer
Publié dans: Applied Food Research, Numéro 6, 2026, ISSN 2772-5022
Éditeur: Elsevier BV
DOI: 10.1016/J.AFRES.2026.102167

Consumer acceptance of different protein sources for meat alternatives: A multinational study

Auteurs: Kirsten Pronk, Bruno Etter, Fabienne Michel, Michael Siegrist
Publié dans: Appetite, 2025, ISSN 0195-6663
Éditeur: Elsevier
DOI: 10.3929/ETHZ-B-000749293

Navigating the old and the new of anti-nutritional factors: A comprehensive and critical exploration of sustainable protein-rich ingredients and innovative processing techniques

Auteurs: Giovanni D'Auria, Matilde Milana, Ever Hernandez Olivas, Sara Arranz, Mercedes Caro, Pasquale Ferranti, André Brodkorb, Itziar Tueros, Clare Mills, Nesli Sozer, Chiara Nitride
Publié dans: Trends in Food Science & Technology, Numéro 165, 2025, ISSN 0924-2244
Éditeur: Elsevier BV
DOI: 10.1016/J.TIFS.2025.105365

Integrated food safety indicator for proactive evaluation of foods - application to plant-based protein foods

Auteurs: M. Milana, E. D. van Asselt, H. J. van der Fels-Klerx
Publié dans: npj Science of Food, 2026, ISSN 2396-8370
Éditeur: Springer Science and Business Media LLC
DOI: 10.1038/S41538-026-01098-7

HLA Polymorphism and Allergenicity

Auteurs: Irini Doytchinova
Publié dans: Allergies, Numéro 6, 2026, ISSN 2313-5786
Éditeur: MDPI AG
DOI: 10.3390/ALLERGIES6030035

Conference proceedings (1)

Nutritional Quality and Environmental Sustainability of Dietary Protein Patterns in Europe

Auteurs: Merel C. Daas; Pieter van ‘t Veer; Elisabeth H. M. Temme; Anneleen Kuijsten; Mirjana Gurinović; Sander Biesbroek
Publié dans: The 14th European Nutrition Conference FENS 2023, 2024, ISSN 2504-3900
Éditeur: MDPI
DOI: 10.3390/proceedings2023091302