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

Informazioni relative al progetto

GIANT LEAPS

ID dell’accordo di sovvenzione: 101059632

DOI

10.3030/101059632

Progetto chiuso

Data della firma CE 7 Giugno 2022

Data di avvio 1 Settembre 2022

Data di completamento 31 Agosto 2026

Finanziato da

• Food, Bioeconomy Natural Resources, Agriculture and Environment

Costo totale

€ 10 347 863,41

Contributo UE

€ 10 272 862,66

Coordinato da

STICHTING WAGENINGEN RESEARCH
Netherlands

CORDIS fornisce collegamenti ai risultati finali pubblici e alle pubblicazioni dei progetti ORIZZONTE.

I link ai risultati e alle pubblicazioni dei progetti del 7° PQ, così come i link ad alcuni tipi di risultati specifici come dataset e software, sono recuperati dinamicamente da .OpenAIRE .

Risultati finali

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.

Pubblicazioni

Peer reviewed articles (36)

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

Autori: Giovanni D'Auria, Ever Hernandez Olivas, Felicia Graziuso, Marco Cardillo, Alfonso Piscitelli, André Brodkorb, Chiara Nitride, Pasquale Ferranti
Pubblicato in: Food Chemistry, Numero 496, 2026, ISSN 0308-8146
Editore: Elsevier BV
DOI: 10.1016/J.FOODCHEM.2025.146859

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

Autori: S. Hazebrouck, Y. Awad, H. Bernard
Pubblicato in: Revue Française d'Allergologie, Numero 65, 2025, ISSN 1877-0320
Editore: 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

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

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

Autori: Irini Doytchinova
Pubblicato in: Applied Sciences, Numero 16, 2026, ISSN 2076-3417
Editore: MDPI AG
DOI: 10.3390/APP16146926

Which are the most promising protein sources for meat alternatives?

Autori: Bruno Etter, Fabienne Michel, Michael Siegrist
Pubblicato in: Food Quality and Preference, Numero 119, 2024, ISSN 0950-3293
Editore: Elsevier BV
DOI: 10.1016/J.FOODQUAL.2024.105226

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

Autori: Bruno Etter, Fabienne Michel, Michael Siegrist
Pubblicato in: Appetite, Numero 203, 2025, ISSN 0195-6663
Editore: Elsevier BV
DOI: 10.1016/J.APPET.2024.107658

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

Autori: Merel C. Daas, Pieter van ’t Veer, Jelena Milešević, Cécile M. Singh-Povel, Jenni Lappi, Matilde Milana, Sander Biesbroek
Pubblicato in: Future Foods, Numero 13, 2026, ISSN 2666-8335
Editore: Elsevier BV
DOI: 10.1016/J.FUFO.2026.101002

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

Autori: Juliane Halm; Aylin W. Sahin; Laura Nyhan; Emanuele Zannini; Elke K. Arendt
Pubblicato in: Foods, 2024, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/FOODS13020292

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

Autori: Nadia Ayllón-Parra, Ever Hernández-Olivas, Maria Dolors Guàrdia, André Brodkorb, Grau Matas, Massimo Castellari, Pere Gou, Albert Ribas-Agustí
Pubblicato in: Future Foods, Numero 13, 2026, ISSN 2666-8335
Editore: Elsevier BV
DOI: 10.1016/J.FUFO.2026.101043

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

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

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

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

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

Autori: Bruno Etter, Kirsten Pronk, Fabienne Michel, Michael Siegrist
Pubblicato in: Food Quality and Preference, Numero 143, 2026, ISSN 0950-3293
Editore: 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

Autori: Siyi Feng, Ever Hernández-Olivas, Aylin W. Sahin, Linda Giblin, André Brodkorb
Pubblicato in: Food Research International, Numero 208, 2025, ISSN 0963-9969
Editore: 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

Autori: Juliane Halm, Caner Caliskan, Laura Nyhan, Antonia Rosenberger, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt
Pubblicato in: Applied Food Research, Numero 5, 2025, ISSN 2772-5022
Editore: Elsevier BV
DOI: 10.1016/J.AFRES.2025.101009

Pharmaceuticals

Autori: Irini Doytchinova; Mariyana Atanasova; Stanislav Sotirov; Ivan Dimitrov
Pubblicato in: Pharmaceuticals, 2024, ISSN 1424-8247
Editore: MDPI
DOI: 10.3390/PH17081097

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

Autori: Caner Caliskan, Laura Nyhan, Ever Hernández-Olivas, Siyi Feng, Emanuele Zannini, Nesli Sozer, André Brodkorb, Elke K. Arendt
Pubblicato in: Food Research International, Numero 229, 2026, ISSN 0963-9969
Editore: Elsevier BV
DOI: 10.1016/J.FOODRES.2026.118467

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

Autori: Beatriz Silva, Xiaoai Guo, Kemal Aganovic, Marta Vasconcelos, Sergiy Smetana
Pubblicato in: Journal of Cleaner Production, Numero 543, 2026, ISSN 0959-6526
Editore: 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

Autori: Kirsten Pronk, Bruno Etter, Fabienne Michel, Michael Siegrist
Pubblicato in: Future Foods, 2025, ISSN 2666-8335
Editore: Elsevier
DOI: 10.1016/J.FUFO.2025.100724

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

Autori: Matilde Milana, Esther D. van Asselt, Ine H. J. van der Fels‐Klerx
Pubblicato in: Comprehensive Reviews in Food Science and Food Safety, Numero 24, 2025, ISSN 1541-4337
Editore: 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

Autori: Nadia Ayllón-Parra, Massimo Castellari, Pere Gou, Albert Ribas-Agustí
Pubblicato in: Innovative Food Science & Emerging Technologies, Numero 104, 2025, ISSN 1466-8564
Editore: Elsevier BV
DOI: 10.1016/J.IFSET.2025.104066

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

Autori: 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
Pubblicato in: Critical Reviews in Food Science & Nutrition, 2023, ISSN 1470-1200
Editore: 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

Autori: Armin Siegrist, Ashley Green, Fabienne Michel, Alexander Mathys
Pubblicato in: Food Research International, Numero 197, 2024, ISSN 0963-9969
Editore: Elsevier BV
DOI: 10.1016/J.FOODRES.2024.115213

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

Autori: M. Milana, E. D. van Asselt, H. J. van der Fels-Klerx
Pubblicato in: Comprehensive Reviews in Food Science and Food Safety, 2024, ISSN 1541-4337
Editore: 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

Autori: Nikinmaa Markus; Sozer Nesli; Mattila Outi; Marhendraswari Devi
Pubblicato in: Future Foods, 2025, ISSN 2666-8335
Editore: 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

Autori: Jarupat Luecha, Martina Lille, Nesli Sozer
Pubblicato in: Food Hydrocolloids, Numero 176, 2026, ISSN 0268-005X
Editore: 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

Autori: Nadia Ayllón-Parra, Massimo Castellari, Pere Gou, Albert Ribas-Agustí
Pubblicato in: Food Chemistry, Numero 490, 2025, ISSN 0308-8146
Editore: 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

Autori: Armin Siegrist, Joseph Dumpler, Jing Huo, Ashley Green, Paride Azzari, Joachim Baumann, Moritz Goessler, Stephan Pfister, Alexander Mathys
Pubblicato in: Sustainable Production and Consumption, Numero 62, 2026, ISSN 2352-5509
Editore: Elsevier BV
DOI: 10.1016/J.SPC.2025.12.010

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

Autori: 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
Pubblicato in: Food Chemistry, Numero 515, 2026, ISSN 0308-8146
Editore: Elsevier BV
DOI: 10.1016/J.FOODCHEM.2026.149170

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

Autori: Armin Siegrist; Ashley Green; Moritz Gold; Alexander Mathys
Pubblicato in: Current Opinion in Green and Sustainable Chemistry, 41, 2023, ISSN 2452-2236
Editore: 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

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

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

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

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

Autori: Anni Nisov, Heikki Aisala, Kaisu Honkapää, Nesli Sozer
Pubblicato in: Applied Food Research, Numero 6, 2026, ISSN 2772-5022
Editore: Elsevier BV
DOI: 10.1016/J.AFRES.2026.102167

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

Autori: Kirsten Pronk, Bruno Etter, Fabienne Michel, Michael Siegrist
Pubblicato in: Appetite, 2025, ISSN 0195-6663
Editore: 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

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

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

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

HLA Polymorphism and Allergenicity

Autori: Irini Doytchinova
Pubblicato in: Allergies, Numero 6, 2026, ISSN 2313-5786
Editore: MDPI AG
DOI: 10.3390/ALLERGIES6030035

Conference proceedings (1)

Nutritional Quality and Environmental Sustainability of Dietary Protein Patterns in Europe

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