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

Projektinformationen

SMART PROTEIN

ID Finanzhilfevereinbarung: 862957

DOI

10.3030/862957

Projekt abgeschlossen

EK-Unterschriftsdatum 17 September 2019

Startdatum 1 Januar 2020

Enddatum 30 Juni 2024

Finanziert unter

• SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy

Gesamtkosten

€ 9 630 342,73

EU-Beitrag

€ 8 179 214,26

Koordiniert durch

UNIVERSITY COLLEGE CORK - NATIONAL UNIVERSITY OF IRELAND, CORK
Ireland

CORDIS bietet Links zu öffentlichen Ergebnissen und Veröffentlichungen von HORIZONT-Projekten.

Links zu Ergebnissen und Veröffentlichungen von RP7-Projekten sowie Links zu einigen Typen spezifischer Ergebnisse wie Datensätzen und Software werden dynamisch von OpenAIRE abgerufen.

Leistungen

Websites, patent fillings, videos etc. (3)

Project identity and digital marketing

Project identity, website (main page, three subpages), e-newsletter and three social media channels established

Communication activities

Communication via press releases(2/yr), articles in trade magazines(one/year) and two roundtables at fairs Communication via website (4 postings/year), social media (12 postings about the SMART PROTEIN project per year and frequent spreading of news regarding market developments), newsletter(2/yr), as well as two webinars Presented the project as a speaker and distributing brochures at two major food industry fairs and conferences per year

Project advertising material

Two project brochures/leaflets (one for consumers, two for science/industry/agriculture), one small videos, templates for presentations and press releases, two posters and Final report and final presentation are produced

Documents, reports (10)

Pan-European survey on consumer readiness and trust towards alternative plant-based proteins and food products

Consumer readiness and trust towards alternative plant-based proteins and food products based on the pan-European survey and how to increase acceptance

Role of Market, Taste, Behaviour and Social Media on improving consumer trust and acceptance of alternative proteins and processes

An Executive Summary of WP6: The role of Market, Taste, Behaviour and Social Media on improving consumer trust and acceptance of alternative proteins and processes

The effects of resistance exercise training and plant-protein on stress levels

The effects of resistance exercise training and plant-protein on stress levels, measured by subjects’ plasma cytokine levels and cortisol

The effects of plant proteins on athletes' recovery

The effects of plant proteins on athletes’ recovery post training will be established in comparison with whey protein

Protein-protein interaction, and protein functionalization

Report on protein-protein interaction, and protein functionalization

The political position paper

The political position paper is created

Laws, regulations and norms

Laws regulations and norms Report on identified laws regulations and norms probably affecting the commercialisation of the protein protypes and their possible consequences

Protein digestibility effects of plant-based protein on gut microbial community and functionality

Report detailing the protein digestibility effects of plant-based protein on gut microbial community and functionality.

Assessment of market size, consumer trends, growth projections and successful factors for plant-based innovative product adoption

Report on market size consumer trends growth projections and successful factors for plantbased innovative product adoption

Establish Standard Operating Procedure for successful regenerative organic protein crop production in the European regions.

Other (3)

Dissemination activities

Minimum of 24 scientific publications and presented findings at minimum 8 scientific conferences or symposia

SMART PROTEIN project Kick-off meeting

Organisation of the SMART PROTEIN consortium kick-off meeting

Stakeholder Advisory Board established

Relevant stakeholders are invited to participate in the Stakeholder Advisory Board

Veröffentlichungen

Thesis and dissertations (1)

Validazione di Pratiche di Ottimizzazione della Produzione di Colture Proteiche in Agricoltura Biologica

Autoren: MARUSIG, DANIEL
Veröffentlicht in: Ausgabe 1, 2024
Herausgeber: University of Udine
DOI: 10.5281/zenodo.14414498

Peer reviewed articles (31)

Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications

Autoren: Magdalena Krause, Jens Christian Sørensen, Iben Lykke Petersen, Patrícia Duque-Estrada, Claudia Cappello, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lilit Ispiryan, Aylin W. Sahin, Elke K. Arendt, Emanuele Zannini
Veröffentlicht in: Foods, Ausgabe 12, 2023, Seite(n) 919, ISSN 2304-8158
Herausgeber: MDPI
DOI: 10.3390/foods12050919

Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties

Autoren: Qi Tang, Yrjö H. Roos, Song Miao
Veröffentlicht in: Foods, Ausgabe 12, 2024, Seite(n) 368, ISSN 2304-8158
Herausgeber: MDPI
DOI: 10.3390/foods12020368

Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae

Autoren: Nicolas Malterre, Francesca Bot, James A. O’Mahony
Veröffentlicht in: Foods, Ausgabe 12, 2023, Seite(n) 1741, ISSN 2304-8158
Herausgeber: MDPI
DOI: 10.3390/foods12091741

Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing

Autoren: Nicolas Malterre, Francesca Bot, Emilie Lerda, Elke K. Arendt, Emanuele Zannini, James A. O’Mahony
Veröffentlicht in: Foods, Ausgabe 13, 2024, Seite(n) 283, ISSN 2304-8158
Herausgeber: MDPI
DOI: 10.3390/foods13020283

Effect of microbial transglutaminase on functional, rheological, and structural properties of lentil protein-casein binary gels

Autoren: Qi Tang, Yrjö H. Roos, Song Miao
Veröffentlicht in: Food Hydrocolloids, Ausgabe 143, 2023, Seite(n) 108838, ISSN 0268-005X
Herausgeber: Elsevier BV
DOI: 10.1016/j.foodhyd.2023.108838

Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics

Autoren: Ophélie Gautheron, Laura Nyhan, Arianna Ressa, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt, Aylin W. Sahin
Veröffentlicht in: Fermentation, Ausgabe 10, 2024, Seite(n) 360, ISSN 2311-5637
Herausgeber: MDPI
DOI: 10.3390/fermentation10070360

Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species

Autoren: Stefano Tonini, Ali Zein Alabiden Tlais, Bruno Domingues Galli, Ahmed Helal, Davide Tagliazucchi, Pasquale Filannino, Emanuele Zannini, Marco Gobbetti, Raffaella Di Cagno
Veröffentlicht in: Microbial Biotechnology, Ausgabe 17, 2024, ISSN 1751-7915
Herausgeber: John Wiley & Sons Ltd
DOI: 10.1111/1751-7915.14387

Alternative protein innovations and challenges for industry and consumer: an initial overview

Autoren: Kathleen L. Hefferon, Hans De Steur, Federico J. A. Perez-Cueto, Ronald Herring
Veröffentlicht in: Frontiers in Sustainable Food Systems, Ausgabe 7, 2023, ISSN 2571-581X
Herausgeber: Frontiers
DOI: 10.3389/fsufs.2023.1038286

Social media and food consumer behavior: A systematic review

Autoren: Listia Rini, Joachim Jietse Schouteten, Ilona Faber, Michael Bom Frøst, Federico J A Perez-Cueto, Hans De Steur
Veröffentlicht in: Trends in Food Science & Technology, Ausgabe 143, 2024, Seite(n) 104290, ISSN 0924-2244
Herausgeber: Elsevier BV
DOI: 10.1016/j.tifs.2023.104290

The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions

Autoren: Listia Rini, Simoun Bayudan, Ilona Faber, Joachim Jietse Schouteten, Federico J.A. Perez-Cueto, Kai-Brit Bechtold, Xavier Gellynck, Michael Bom Frøst, Hans De Steur
Veröffentlicht in: Food Quality and Preference, Ausgabe 113, 2024, Seite(n) 105059, ISSN 0950-3293
Herausgeber: Pergamon Press
DOI: 10.1016/j.foodqual.2023.105059

Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics

Autoren: Boeck, Theresa; Ispiryan, Lilit; Hoehnel, Andrea; Sahin, Aylin; Coffey, Aidan; Zannini, Emanuele; Arendt, Elke
Veröffentlicht in: Foods, Ausgabe 2, 2022, ISSN 2304-8158
Herausgeber: MDPI
DOI: 10.3390/foods11142013

Identifying the Key Success Factors of Plant-Based Food Brands in Europe

Autoren: Listia Rini, Joachim J. Schouteten, Ilona Faber, Kai-Brit Bechtold, Federico J. A. Perez-Cueto, Xavier Gellynck, Hans De Steur
Veröffentlicht in: Sustainability, Ausgabe 15, 2024, Seite(n) 306, ISSN 2071-1050
Herausgeber: MDPI Open Access Publishing
DOI: 10.3390/su15010306

Food proteins from animals and plants: Differences in the nutritional and functional properties

Autoren: Day, Li; Cakebread, Julie; Loveday, Simon
Veröffentlicht in: Trends in Food Science and Technology, Ausgabe 1, 2022, ISSN 0924-2244
Herausgeber: Elsevier BV
DOI: 10.1016/j.tifs.2021.12.020

Life cycle cost analysis of agri-food products: A systematic review

Autoren: Degieter, Margo; Gellynck, Xavier; Goyal, Shashank; Ott, Denise; De Steur, Hans
Veröffentlicht in: Science of the Total Environment, Ausgabe 5, 2022, ISSN 1879-1026
Herausgeber: Elsevier
DOI: 10.1016/j.scitotenv.2022.158012

Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications

Autoren: Andrea Hoehnel, Jürgen Bez, Aylin W. Sahin, Aidan Coffey, Elke K. Arendt, Emanuele Zannini
Veröffentlicht in: Foods, Ausgabe 9(11), 2020, Seite(n) 1706, ISSN 2304-8158
Herausgeber: MDPI
DOI: 10.3390/foods9111706

Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein

Autoren: Han Du, Yichen Lin, Catherine Stanton, Davor Daniloski, Emanuele Zannini, R. Paul Ross, Song Miao
Veröffentlicht in: Food Structure, Ausgabe 37, 2024, Seite(n) 100342, ISSN 2213-3291
Herausgeber: Elsevier BV
DOI: 10.1016/j.foostr.2023.100342

How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries

Autoren: Perez-Cueto, Armando; Rini, Listia; Faber, Ilona; Rasmussen, Morten; Bechtold, Kai-Brit; Schouteten, Joachim; De Steur, Hans
Veröffentlicht in: International Journal of Gastronomy and Food Science, Ausgabe 4, 2022, ISSN 1878-4518
Herausgeber: Elsevier
DOI: 10.1016/j.ijgfs.2022.100587

Resistant Protein: Forms and Functions

Autoren: Emanuele Zannini, Aylin W. Sahin, Elke K. Arendt
Veröffentlicht in: Foods, Ausgabe 11, 2024, Seite(n) 2759, ISSN 2304-8158
Herausgeber: MDPI
DOI: 10.3390/foods11182759

Upcycling of side-streams of the food industry with edible fungi: Fermentation of pasta residuals to an alternative protein source with garlic flavour

Autoren: Hammer, A.K.; Loderhose, B.N.; Ruqi, Ramiz; Back, C; Klis, V; Zorn, H; Rühl, M
Veröffentlicht in: Lebensmittelchemie, Ausgabe 1, 2022, ISSN 1521-3811
Herausgeber: Wiley (John Wiley & Sons)
DOI: 10.1002/lemi.202259024

Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application

Autoren: Theresa Boeck, Emanuele Zannini, Aylin W. Sahin, Juergen Bez, Elke K. Arendt
Veröffentlicht in: Foods, Ausgabe 10/8, 2021, Seite(n) 1692, ISSN 2304-8158
Herausgeber: MDPI
DOI: 10.3390/foods10081692

Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours

Autoren: Anastasia Palatzidi, Olga Nikoloudaki, Maria Garcia Torreiro, Carolina Matteucci, Giovanna Ferrentino, Matteo Mario Scampicchio, Raffaella Di Cagno, Marco Gobbetti
Veröffentlicht in: Current Research in Food Science, Ausgabe 9, 2024, Seite(n) 100829, ISSN 2665-9271
Herausgeber: Elsevier
DOI: 10.1016/j.crfs.2024.100829

Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives

Autoren: Theresa Boeck, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt
Veröffentlicht in: Comprehensive Reviews in Food Science and Food Safety, Ausgabe 20/4, 2021, Seite(n) 3858-3880, ISSN 1541-4337
Herausgeber: International Life Sciences Institute
DOI: 10.1111/1541-4337.12778

Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties

Autoren: Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Francesca Bot, James A. O’Mahony, Juergen Bez, Elke K. Arendt, Emanuele Zannini
Veröffentlicht in: European Food Research and Technology, Ausgabe 249, 2023, Seite(n) 573-586, ISSN 1438-2377
Herausgeber: Springer Verlag
DOI: 10.1007/s00217-022-04152-2

LCA as decision support tool in the food and feed sector: evidence from R&D case studies

Autoren: Denise Ott, Shashank Goyal, Rosmarie Reuss, Herwig O. Gutzeit, Jens Liebscher, Jens Dautz, Margo Degieter, Hans de Steur, Emanuele Zannini
Veröffentlicht in: Environment Systems and Decisions, Ausgabe 43, 2023, Seite(n) 129-141, ISSN 2194-5403
Herausgeber: Springer Science + Business Media
DOI: 10.1007/s10669-022-09874-y

Perspective on the Effect of Protein Extraction Method on the Antinutritional Factor (ANF) Content in Seeds

Autoren: Amin, Ashwitha; Lykke Petersen, Iben; Malmberg, Christian; Orlien, Vibeke
Veröffentlicht in: ACS Food Sci. Technol., Ausgabe 1, 2022, ISSN 2692-1944
Herausgeber: ACS Publications
DOI: 10.1021/acsfoodscitech.1c00464

Comparative studies of structural and thermal gelation behaviours of soy, lentil and whey protein: A pH-dependency evaluation

Autoren: Qi Tang, Yrjö H. Roos, Song Miao
Veröffentlicht in: Food Hydrocolloids, Ausgabe 146, 2023, Seite(n) 109240, ISSN 0268-005X
Herausgeber: Elsevier BV
DOI: 10.1016/j.foodhyd.2023.109240

Protein digestibility and techno-functional performance of milk-alternative prototypes based on combinations of lentil and cereal protein

Autoren: Theresa Boeck, Laura Nyhan, Emanuele Zannini, Elke K. Arendt
Veröffentlicht in: Food & Function, Ausgabe 15, 2024, Seite(n) 12228-12243, ISSN 2042-650X
Herausgeber: Royal Society of Chemistry
DOI: 10.1039/d4fo04103h

Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties

Autoren: Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Elke K. Arendt, Emanuele Zannini
Veröffentlicht in: Foods, Ausgabe 11(9), 2022, Seite(n) 1307, ISSN 2304-8158
Herausgeber: MDPI
DOI: 10.3390/foods11091307

The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe

Autoren: Ilona Faber, Listia Rini, Joachim J. Schouteten, Michael Bom Frøst, Hans De Steur, Federico J.A. Perez-Cueto
Veröffentlicht in: Food Quality and Preference, Ausgabe 114, 2024, Seite(n) 105101, ISSN 0950-3293
Herausgeber: Pergamon Press
DOI: 10.1016/j.foodqual.2024.105101

Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe

Autoren: Sandra S. Waehrens, Ilona Faber, Limei Gunn, Patrizia Buldo, Michael Bom Frøst, Federico J.A. Perez-Cueto
Veröffentlicht in: Food Quality and Preference, Ausgabe Volume 108, 2023, ISSN 1873-6343
Herausgeber: Elsevier
DOI: 10.1016/j.foodqual.2023.104875

A mixed-methods approach to examine farmers’ willingness to adopt protein crops

Autoren: Margo Degieter, Xavier Gellynck, Shashank Goyal, Matis Mattelin, Jana De Wulf, Denise Ott, Hans De Steur
Veröffentlicht in: Outlook on Agriculture, Ausgabe 52, 2024, Seite(n) 446-456, ISSN 0030-7270
Herausgeber: I P Publishing Ltd.
DOI: 10.1177/00307270231205924

Conference proceedings (2)

European consumers’ purchase intentions towards plant-based meat products : the mediation effect of social media involvement

Autoren: Listia Rini, Simoun Rainier Bayudan, Ilona Faber, Michael Bom Frøst, Federico J. A. Perez-Cueto, Joachim Schouteten and Hans De Steur
Veröffentlicht in: Pangborn Sensory Science Symposium (Pangborn 2023), Book of Abstracts 2023, 2023
Herausgeber: Ghent University repository
DOI: 10.5281/zenodo.14033434

Behavioural intentions towards plant-based meat and cheese alternatives in Europe : the mediating role of barriers and trust

Autoren: Ilona Faber, Listia Rini, Joachim Schouteten, Hans De Steur, Michael B. Frøst and Federico J.A. Perez-Cueto
Veröffentlicht in: 15th Pangborn Sensory Science Symposium (Pangborn 2023), Book of Abstracts, 2023
Herausgeber: Ghent University repository
DOI: 10.5281/zenodo.14033350