Periodic Reporting for period 3 - SMART PROTEIN (Smart Protein for a Changing World. Future-proof alternative terrestrial protein sources for human nutrition encouraging environment regeneration, processing feasibility and consumer trust and accepta)
Período documentado: 2023-01-01 hasta 2024-06-30
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 the social, environmental and economic impacts. A re-think of our food system requires a multiplicity of actors and stakeholders along the food chain; not just farmers and consumers, but food processors, researchers, technology providers, policy makers and regulators. Alternative protein sources are urgently needed to respond to increasing protein demand from a growing world population and the need for more resource-efficient production.
Over four and a half years, the Smart Protein project brought together consortium partners from Europe, North America, Israel, Thailand and New Zealand with a common goal: to industrially validate innovative, cost-effective and resource-efficient, EU-produced, healthy plant proteins (fava bean, lentil, chickpea, quinoa) and microbial biomass proteins (food-grade yeast and fungi) for the production of ingredients and products for human consumption. The work has actively contributed to the future-proofing of protein supply chains, with positive impacts on bio-economy, environment, biodiversity, human nutrition, food and nutrition security and consumer acceptance.
Over four and a half years, the Smart Protein project brought together consortium partners from Europe, North America, Israel, Thailand and New Zealand with a common goal: to industrially validate innovative, cost-effective and resource-efficient, EU-produced, healthy plant proteins (fava bean, lentil, chickpea, quinoa) and microbial biomass proteins (food-grade yeast and fungi) for the production of ingredients and products for human consumption. The work has actively contributed to the future-proofing of protein supply chains, with positive impacts on bio-economy, environment, biodiversity, human nutrition, food and nutrition security and consumer acceptance.
Trials on Smart Protein crops like quinoa, lentil, chickpea, and fava bean were conducted at seven pilot farms across Europe (IE, PT, DK, NL, PL, ES, IT). Reports on climatic and agronomic characteristics, and crop adaptability, yield, and quality, were produced. Public leaflets guided farmers on growing protein crops in different regions, improving European cultivation.
Industry trials for air separation of lentil, chickpea, and yellow pea produced protein-rich flours, with protein extractions of lentil and fava bean validated at pilot and near-industrial scales. Chickpea protein extraction was optimised at a smaller scale. Fermentation trials using industrial side-streams yielded promising results.
Literature reviews consolidated knowledge on plant protein-based foods. Ingredients were characterised for their properties, and fermentation trials led to novel products. Meat substitute production was optimised using extrusion and high-shear mixing enhanced lentil protein functionality. Pl were developed, including meat and seafood alternatives, vegan cheese, and powdered YCF YCF.
Ingredient digestibility was assessed, and a human study examined plant vs animal proteins’ effects on exercise recovery. Market data, food laws, and business cases for promising developments were reviewed. Online workshops and stakeholder consultations supported business development.
Consumer studies explored behavioral interventions and plant-based food consumption. A Pan-EU Survey on plant-based diets was implemented in 2021 and 2023, generating country-specific insights. A public-facing Closing Conference in Berlin highlighted key project results, featuring a vegan menu and panel discussions. A website, LinkedIn page, and newsletters communicated project progress throughout.
Industry trials for air separation of lentil, chickpea, and yellow pea produced protein-rich flours, with protein extractions of lentil and fava bean validated at pilot and near-industrial scales. Chickpea protein extraction was optimised at a smaller scale. Fermentation trials using industrial side-streams yielded promising results.
Literature reviews consolidated knowledge on plant protein-based foods. Ingredients were characterised for their properties, and fermentation trials led to novel products. Meat substitute production was optimised using extrusion and high-shear mixing enhanced lentil protein functionality. Pl were developed, including meat and seafood alternatives, vegan cheese, and powdered YCF YCF.
Ingredient digestibility was assessed, and a human study examined plant vs animal proteins’ effects on exercise recovery. Market data, food laws, and business cases for promising developments were reviewed. Online workshops and stakeholder consultations supported business development.
Consumer studies explored behavioral interventions and plant-based food consumption. A Pan-EU Survey on plant-based diets was implemented in 2021 and 2023, generating country-specific insights. A public-facing Closing Conference in Berlin highlighted key project results, featuring a vegan menu and panel discussions. A website, LinkedIn page, and newsletters communicated project progress throughout.
Smart Protein significantly increased the knowledge companies require to deliver the next generation of plant ingredients and food, laying the foundation for continuous innovation in food structure and sensorial properties. Keys legumes (fava bean, lentil and chickpea), protein crops (quinoa) and microbial protein sources (yeast/fungi) suitable for human consumption, with improved nutritional, structural and sensory profiles and sustainability footprints have been successfully used for design innovative plant foods such as bakery and sauce, dairy like (yoghurt, soft cheese), meat and fish analogues and follow-on infant food formula. These product formulations and the production processes protocols are now available to the SMART PROTEIN industrial partners for their subsequent industrialisation. This pre-commercialisation step has been further strengthened by the cost, environment and business assessment shortening, thus, their time to the market. Specifically, the optimised extrusion processes significantly improve the rheology and sensory properties of the plant-based extrudate. Industrial partners GoodMills is currently engaged in implementing suitable exploitation routes for such technology. Moreover, the implemented up-cycling strategies for different food side streams (pasta leftover, bread crust, brewery spent yeast) gave the opportunity to strengthen the circularity approach of the consortium’s partners besides offering a wider range of nutritional and fit-for-purpose ingredients. The social impact of the Smart Protein project can be highlighted as follows:
• Wider Variety: The project has developed a diverse range of plant-based meat and fish analogues, dairy alternatives, and infant formulas, offering consumers more choices and potentially catering to a wider range of dietary preferences and needs.
• Improved Sensory Experience: By focusing on improving taste, texture, aroma of plant-based products, the project made them more appealing to a broader consumer base, including those who may be hesitant to try plant-based alternatives due to perceived taste and sensory deficiencies.
• Enhanced Sustainability: The project emphasizes the use of sustainable protein sources like legumes, quinoa, and microbial proteins, encouraging consumers to make more environmentally conscious food choices.
• Boosting the European Plant-Based Food Industry: The project has contributed to the significant growth of the plant-based food market in Europe, creating new market opportunities for businesses and potentially leading to increased job creation within the food industry.
• Supporting Domestic Agriculture: The knowledge gained has strategically supported the domestic pulses production that is expected to reach 6.7 million t in 2032. At the same time the EU import of protein crops is projected to decline from an average of 1.3 million t in 2020-2022 to 0.1 million t in 2032, driven by domestic production and increasing world market prices.
• Facilitating Innovation: The development of new plant-based ingredients and technologies has driven innovation within the food industry, leading to the creation of new products, processes, and business models.
• Promoting Healthier Diets: Human consumption of pulses in the EU is expected to increase by 55 % between 2022 and 2032. This is due to the successful attraction of new consumer segments (15% early adopters and 60% mainstream consumers) through effective targeting, clear communication, strategic placement and sensory appeal and the nutritionally valuable food-like products the SMART PROTEIN project encourages to design.
• Reducing Environmental Impact: By promoting the use of plant-based proteins and implementing circular economy principles (upcycling food waste), the project defined the food processing strategies capable of reducing the environmental impact of food production,
• Promoting Sustainable Agriculture: The project supports the development of regenerative agricultural practices for protein crop production, minimizing environmental damage and promoting soil biodiversity and soil bioactivity.
• Informing Policy Development: The project's findings and recommendations have been incorporated into policy briefs and have influenced discussions on the upcoming EU Action Plan on Alternative Proteins, demonstrating the project's impact on shaping future policies related to plant-based foods.
• Wider Variety: The project has developed a diverse range of plant-based meat and fish analogues, dairy alternatives, and infant formulas, offering consumers more choices and potentially catering to a wider range of dietary preferences and needs.
• Improved Sensory Experience: By focusing on improving taste, texture, aroma of plant-based products, the project made them more appealing to a broader consumer base, including those who may be hesitant to try plant-based alternatives due to perceived taste and sensory deficiencies.
• Enhanced Sustainability: The project emphasizes the use of sustainable protein sources like legumes, quinoa, and microbial proteins, encouraging consumers to make more environmentally conscious food choices.
• Boosting the European Plant-Based Food Industry: The project has contributed to the significant growth of the plant-based food market in Europe, creating new market opportunities for businesses and potentially leading to increased job creation within the food industry.
• Supporting Domestic Agriculture: The knowledge gained has strategically supported the domestic pulses production that is expected to reach 6.7 million t in 2032. At the same time the EU import of protein crops is projected to decline from an average of 1.3 million t in 2020-2022 to 0.1 million t in 2032, driven by domestic production and increasing world market prices.
• Facilitating Innovation: The development of new plant-based ingredients and technologies has driven innovation within the food industry, leading to the creation of new products, processes, and business models.
• Promoting Healthier Diets: Human consumption of pulses in the EU is expected to increase by 55 % between 2022 and 2032. This is due to the successful attraction of new consumer segments (15% early adopters and 60% mainstream consumers) through effective targeting, clear communication, strategic placement and sensory appeal and the nutritionally valuable food-like products the SMART PROTEIN project encourages to design.
• Reducing Environmental Impact: By promoting the use of plant-based proteins and implementing circular economy principles (upcycling food waste), the project defined the food processing strategies capable of reducing the environmental impact of food production,
• Promoting Sustainable Agriculture: The project supports the development of regenerative agricultural practices for protein crop production, minimizing environmental damage and promoting soil biodiversity and soil bioactivity.
• Informing Policy Development: The project's findings and recommendations have been incorporated into policy briefs and have influenced discussions on the upcoming EU Action Plan on Alternative Proteins, demonstrating the project's impact on shaping future policies related to plant-based foods.