Work Plan

WP1:

Project Management, Dissemination, Exploitation and Assessment strategy

This work package focuses on managing and sharing project data according to FAIR principles (Findable, Accessible, Interoperable, and Reusable), integrating it into the European Open Science Cloud (EOSC). It includes a strategy to raise awareness, maximize the project’s impact, and promote healthier, sustainable food choices by analyzing European dietary habits and comparing new protein sources with traditional ones.

WP2:

Protein from alternative sources

This work package focuses on exploring the market potential of alternative protein sources, including insect proteins, micro and macro algae-based products, microbial proteins, and food or aquaculture by-products. The project aims to identify opportunities for market development in line with the Farm to Fork strategy objectives which involves analyzing up-to-date scientific knowledge and technological advancements to understand the benefits and challenges of these proteins, ensuring they contribute to sustainable food systems, environmental protection, and healthier diets for consumers.

WP3:

From proteins to novel foods

This work package focuses on integrating alternative proteins into Novel Foods and enhancing their stability, taste, and overall sensory properties. Key tasks include modifying and functionalizing proteins, improving the sensory, functional, and nutritional properties of legume, algae, and mycoproteins as new vegan protein alternatives, and converting these proteins into Novel Foods supplements. Pilot production, testing, and validation will be carried out to simulate market scenarios, ensuring these novel foods meet high standards of quality, including composition, digestibility, and bioavailability.

WP4:

Simulators of the industrial production of the proteins under the study

This work package assesses new protein production on an industrial scale using project data and food production targets. It involves simulating various scenarios to evaluate each protein type, considering regional differences and economic factors. Results will be compared with existing data, aiding in the study of dietary changes and validating impacts across the food and bio-based systems.

WP5:

Social impact and overall dietary shift in the EU

This work package evaluates the social impact of novel protein sources, including their health benefits, consumer acceptance, and cultural relevance across different genders and age groups. It focuses on understanding and promoting behavioral changes to increase acceptance of alternative proteins compared to traditional meat-based diets. The findings will bridge knowledge across research domains and inform strategies to enhance consumer acceptance of these new protein sources.

WP6:

Potential, risks, trade-off and need to shift sustainable and healthy diets

This work package evaluates how alternative proteins can help meet key objectives of the European Green Deal, particularly in terms of environmental impact. It compares these new protein sources with traditional ones, such as meat and dairy, to assess their potential benefits, risks, and trade-offs. The focus is on understanding how alternative proteins can support a transition to more sustainable and healthy diets.

WP7:

Ethics