NORENG-Pro
Norwegian meadow legumes: a new and sustainable protein source
In this project, researchers from Norwegian University of Life Sciences and Nofima are investigating whether perennial legumes such as alfalfa and red clover can become new, locally produced protein sources for future plant-based food products.
Start
01. May 2026
End
30. Sep 2027
Funded by
FFL
Cooperation
NMBU
Project Manager(s):
Other Participants:
Background
Interest in sustainably produced Norwegian food is growing, while Norway today remains highly dependent on imported soy as a protein source for both food and feed.
Alfalfa and red clover are well adapted to Norwegian growing conditions and offer several environmental benefits: they fix nitrogen from the air, require little fertilizer, improve soil quality, and tolerate drought well. At the same time, these plants contain proteins with promising nutritional and functional properties. International studies have shown that such proteins can be used in products such as meat alternatives, dairy substitutes, and baked goods, but this has been only minimally explored in Norway.
Objectives
The goal is to develop sustainable protein ingredients with high quality and good functionality for the Norwegian food industry.
What we do
- We aim to develop methods for extracting and refining protein from these plants, as well as investigating how the proteins perform in food applications.
- We will study protein characteristics, techno-functionality, and digestibility — properties that are essential for using these proteins in modern food products.
Contact
Topics
Proteins