Innovative and Sustainable Exploitation of Plant Proteins in Future Foods
FoodProFuture aims to develop the necessary knowledge platform for optimal production and utilization of Norwegian plant resources into tasty, healthy and attractive plant-based food products with high protein content.
01. Mar 2017
31. Oct 2021
The Research Council of Norway
NMBU (prosjektleader), Nofima, NTNU, NIBIO, Østfoldforskning, SIFO, Luke & VTT-Finland, University of Food Technologies-Plovdiv, Bulgaria, CSGA-Frankrike, AgriAnalyse, NLR, Halogen, Skala, BAMA, Gartnerhallen, AM nutrition, Norsk Matraps, Borregaard, Mills, Orkla Foods, Hoff, Lantmannen Cerealia,
This will be an important stepping-stone to achieving a more sustainable diet with a reduced environmental footprint and improved health benefits for large population groups. Knowledge from this platform will enable the Norwegian food system to produce sustainable plant-based products of high quality, giving opportunities for economic gain both in the agricultural sector and in the food industry.
Key bio-resources will be grain legumes and oats, as well as side streams from cereal, potato and rapeseed processing. The project aims to produce a range of protein-rich model products created through the combination of new knowledge of protein-rich crop production adapted to the Norwegian climate, and new, innovative technologies based on dry fractionation combined with other processing technologies.
This also includes characterization of functional and sensory properties of the selected model products. The project will further provide in-depth knowledge on health and safety aspects of plant-based products including effects on nutrient bioavailability and possible immune responses. The environmental impact of the entire food system from primary production to consumer will be assessed using LCA and social analyses. Finally, the project will provide insight about consumer demands for plant-based products and their markets, and uncover current barriers in the food system (agricultural, consumer, industry) blocking the shift towards a more sustainable diet. Increased understanding of the Norwegian consumers and industry’s perceptions related to their demands for high protein plant-based food products is crucial knowledge to succeed in a future shift towards a more sustainable diet.
Consumer’s categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping
Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties
The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions
The Use of Design Thinking in Transdisciplinary Research and Innovation Consortia: Challenges, Enablers and Benefits
Increasing Openness in Industry-Academia Collaboration through Co-creation and experience-based Working
Moving Consumers along the Innovation Adoption Curve: A New Approach to Accelerate the Shift toward a More Sustainable Diet
Gel and hot paste rheology of coarse starch rich fractions from air classified milled pea and faba bean
Hybrid High-Involvement in Marketing and Communication: How to Enable a Start-up Culture in Corporations to Enhance Innovation
Four Plausible Futures of Food. Navigating the future for sustainable and healthy plant-based protein in Norway: A scenario approach
Raw material knowledge
Bakery and processing facilities
Vegetable Pilot Plant
Norwegian vegetables, legumes and grains in sustainable vegetarian products
Sustainable Norwegian dietary fiber and protein sources for a healthy gut microbiota
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