From niche to mainstream - alternative proteins for everybody and everywhere

Información del proyecto

LIKE-A-PRO

Identificador del acuerdo de subvención: 101083961

DOI

10.3030/101083961

Fecha de la firma de la CE 7 Octubre 2022

Fecha de inicio 1 Noviembre 2022

Fecha de finalización 31 Octubre 2026

Financiado con arreglo a

• Food, Bioeconomy Natural Resources, Agriculture and Environment

Coste total

€ 13 628 303,74

Aportación de la UE

€ 11 999 659,64

Coordinado por

ASOCIACION PARA LA INVESTIGACION DESARROLLO E INNOVACION DEL SECTOR AGROALIMENTARIO - AIDISA
Spain

CORDIS proporciona enlaces a los documentos públicos y las publicaciones de los proyectos de los programas marco HORIZONTE.

Los enlaces a los documentos y las publicaciones de los proyectos del Séptimo Programa Marco, así como los enlaces a algunos tipos de resultados específicos, como conjuntos de datos y «software», se obtienen dinámicamente de OpenAIRE .

Resultado final

Documents, reports (7)

FE CILLs governance framework

Framework to establish & run FE CILLs with Manual for implementation, Participant Recruitment Strategy, complemented by 3 Train the Trainers sessions

Practice abstracts batch 1

5 Practice abstracts with relevant summaries for middle food system actors & farmers on alternative proteins

Updated FE CILLs governance framework

Updated FE CILLs governance Framework with the Manual for Implementation included

Consumer insights datasets

Consumer insights dataset and a cross country comparison on improving food environments and consumer behaviour within.

Alternative protein integration in EU diets

A report reviewing evidence for key behavioural and socio-cultural determinants of alternative protein choices among European consumers

Built food environment typology

Report of sustainability integrating built food environment typology that have a potential to promote/hinder alternative protein choices

Food system maps for 13 countries

Mapping food systems that can enable or inhibit the promotion of alternative protein products in 13 countries

Publicaciones

Peer reviewed articles (11)

Retailers as gatekeepers of the protein transition: commercialization patterns for plant-based meat alternatives in Europe

Autores: Antonella Samoggia, Chiara Benussi, Giulia Rossi, Andrea Fantini, Erica Conversano
Publicado en: British Food Journal, Edición 128, 2026, ISSN 0007-070X
Editor: Emerald
DOI: 10.1108/BFJ-01-2026-0135

Psychosocial determinants of alternative protein choices: a meta-review

Autores: Hanna Zaleskiewicz, Maria Siwa, Anna Banik, Zofia Szczuka, Ewa Kulis, Francesca Grossi, Polymeros Chrysochou, Bjørn Tore Nystrand, Toula Perrea, Antonella Samoggia, Arlind Xhelili, Athanasios Krystal
Publicado en: Health Psychology Review, Edición 19, 2025, ISSN 1743-7199
Editor: Informa UK Limited
DOI: 10.1080/17437199.2024.2412630

Geographical context of European consumers’ choices of alternative protein food: A systematic review

Autores: Hanna Zaleskiewicz, Ewa Kulis, Maria Siwa, Zofia Szczuka, Anna Banik, Francesca Grossi, Polymeros Chrysochou, Bjørn Tore Nystrand, Toula Perrea, Antonella Samoggia, Arlind Xhelili, Athanasios Krystallis, Aleksandra Luszczynska
Publicado en: Food Quality and Preference, Edición 117, 2024, ISSN 0950-3293
Editor: Elsevier
DOI: 10.5281/zenodo.10908439

Applying Q methodology to explore food system stakeholders’ perspectives on the marketability of alternative protein products

Autores: Erica Conversano, Antonella Samoggia, Chiara Benussi
Publicado en: Sustainable Futures, Edición 12, 2026, ISSN 2666-1888
Editor: Elsevier BV
DOI: 10.1016/J.SFTR.2026.102008

Northern krill Meganyctiphanes norvegica as a sustainable mesopelagic source of high-quality protein: a systematic review of challenges and opportunities

Autores: Miroslava R. Atanassova, Eva García-Seoane, Hallgeir Sterten
Publicado en: Frontiers in Marine Science, Edición 13, 2026, ISSN 2296-7745
Editor: Frontiers Media SA
DOI: 10.3389/FMARS.2026.1878481

Shaping the Protein Transition From the Niche: Firm‐Level Dynamics in Europe's Plant‐Based Alternative Protein Sector

Autores: Francesca Monticone, Antonella Samoggia
Publicado en: Business Strategy and the Environment, 2026, ISSN 0964-4733
Editor: Wiley
DOI: 10.1002/BSE.71254

Retail practices for plant-based meat alternatives in Italy

Autores: Antonella Samoggia, Giulia Rossi, Giuseppe Macaione, Aurora Guidotto
Publicado en: International Journal of Retail & Distribution Management, Edición 53, 2025, ISSN 0959-0552
Editor: Emerald
DOI: 10.1108/IJRDM-07-2024-0342

Enabling the sustainable protein transition: Alternative protein companies’ perspective on key factors influencing companies’ performance in Europe

Autores: Chiara Benussi, Antonella Samoggia
Publicado en: Sustainable Futures, Edición 10, 2025, ISSN 2666-1888
Editor: Elsevier BV
DOI: 10.1016/J.SFTR.2025.101563

Characteristics of built food environments associated with alternative protein food choices: a systematic review

Autores: Hanna Zaleskiewicz, Ewa Kulis, Maria Siwa, Zofia Szczuka, Anna Banik, Francesca Grossi, Polymeros Chrysochou, Bjørn Tore Nystrand, Toula Perrea, Antonella Samoggia, Arlind Xhelili, Athanasios Krystallis & Aleksandra Luszczynska
Publicado en: International Journal of Behavioral Nutrition and Physical Activity, Edición 21, 2024, ISSN 1479-5868
Editor: Springer Nature
DOI: 10.1186/s12966-024-01606-6

Factors Shaping the Business Development of the Alternative Protein Transition: A Systematic Literature Review

Autores: Antonella Samoggia, Chiara Benussi, Giuseppe Macaione
Publicado en: Sustainability, Edición 17, 2025, ISSN 2071-1050
Editor: MDPI AG
DOI: 10.3390/SU17177930

Mapping determinants of alternative protein food intake across 13 European countries: food system stakeholders’ perspectives

Autores: Hanna Zaleskiewicz, Ewa Kulis, Zofia Szczuka, Anna Banik, Gabriela Alcat, Concha Ávila, Isabel Cardoso, Feyza Başak Coşkun, Anna Kornafel, Lisa Mai, Lisa Kolden Midtbø, Jowita Misiakowska, Maja Oblak, Vesna Miličić, Pedro Queiroz, Giorgia Sabbatini, Britt Sandvad, Maria Siwa, Per Solibakke, Šárka Stejnarová, Katharina Stollewerk, Rosa Strube, Eleni Tsapa, Ariane Voyatzakis, Eirini Xaxiri, Aleksandra Luszczynska
Publicado en: International Journal of Behavioral Nutrition and Physical Activity, Edición 23, 2026, ISSN 1479-5868
Editor: Springer Science and Business Media LLC
DOI: 10.1186/S12966-026-01891-3

Derechos de propiedad intelectual

Patent (2)

INSECT PULP AND METHOD FOR PRODUCING SAME

Número de solicitud/publicación: FR 2025050147
Fecha: 2025-02-19
Solicitante(s): YNSECT

Pulpe d’insectes et son procédé de fabrication

Número de solicitud/publicación: FR 2401713
Fecha: 2024-02-21
Solicitante(s): YNSECT

Trademark (1)

CDRIS

Número de solicitud/publicación: EUIPO 018981958
Fecha: 2024-02-02
Solicitante(s): CALIDRIS BIO