From niche to mainstream - alternative proteins for everybody and everywhere

Informazioni relative al progetto

LIKE-A-PRO

ID dell’accordo di sovvenzione: 101083961

DOI

10.3030/101083961

Data della firma CE 7 Ottobre 2022

Data di avvio 1 Novembre 2022

Data di completamento 31 Ottobre 2026

Finanziato da

• Food, Bioeconomy Natural Resources, Agriculture and Environment

Costo totale

€ 13 628 303,74

Contributo UE

€ 11 999 659,64

Coordinato da

CENTRO NACIONAL DE TECNOLOGIA Y SEGURIDAD ALIMENTARIA
Spain

CORDIS fornisce collegamenti ai risultati finali pubblici e alle pubblicazioni dei progetti ORIZZONTE.

I link ai risultati e alle pubblicazioni dei progetti del 7° PQ, così come i link ad alcuni tipi di risultati specifici come dataset e software, sono recuperati dinamicamente da .OpenAIRE .

Risultati finali

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

Pubblicazioni

Peer reviewed articles (6)

Psychosocial determinants of alternative protein choices: a meta-review

Autori: 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
Pubblicato in: Health Psychology Review, Numero 19, 2025, ISSN 1743-7199
Editore: Informa UK Limited
DOI: 10.1080/17437199.2024.2412630

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

Autori: 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
Pubblicato in: Food Quality and Preference, Numero 117, 2024, ISSN 0950-3293
Editore: Elsevier
DOI: 10.5281/zenodo.10908439

Retail practices for plant-based meat alternatives in Italy

Autori: Antonella Samoggia, Giulia Rossi, Giuseppe Macaione, Aurora Guidotto
Pubblicato in: International Journal of Retail & Distribution Management, Numero 53, 2025, ISSN 0959-0552
Editore: 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

Autori: Chiara Benussi, Antonella Samoggia
Pubblicato in: Sustainable Futures, Numero 10, 2025, ISSN 2666-1888
Editore: Elsevier BV
DOI: 10.1016/J.SFTR.2025.101563

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

Autori: 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
Pubblicato in: International Journal of Behavioral Nutrition and Physical Activity, Numero 21, 2024, ISSN 1479-5868
Editore: Springer Nature
DOI: 10.1186/s12966-024-01606-6

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

Autori: Antonella Samoggia, Chiara Benussi, Giuseppe Macaione
Pubblicato in: Sustainability, Numero 17, 2025, ISSN 2071-1050
Editore: MDPI AG
DOI: 10.3390/SU17177930

Diritti di proprietà intellettuale

Patent (2)

INSECT PULP AND METHOD FOR PRODUCING SAME

Numero candidatura/pubblicazione: 20 25050147
Data: 2025-02-19
Candidato/i: YNSECT

Pulpe d’insectes et son procédé de fabrication

Numero candidatura/pubblicazione: 24 01713
Data: 2024-02-21
Candidato/i: YNSECT

Trademark (1)

CDRIS

Numero candidatura/pubblicazione: EUIPO 018981958
Data: 2024-02-02
Candidato/i: CALIDRIS BIO