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

Informations projet

SMART PROTEIN

N° de convention de subvention: 862957

DOI

10.3030/862957

Projet clôturé

Date de signature de la CE 17 Septembre 2019

Date de début 1 Janvier 2020

Date de fin 30 Juin 2024

Financé au titre de

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

Coût total

€ 9 630 342,73

Contribution de l’UE

€ 8 179 214,26

Coordonné par

UNIVERSITY COLLEGE CORK - NATIONAL UNIVERSITY OF IRELAND, CORK
Ireland

CORDIS fournit des liens vers les livrables publics et les publications des projets HORIZON.

Les liens vers les livrables et les publications des projets du 7e PC, ainsi que les liens vers certains types de résultats spécifiques tels que les jeux de données et les logiciels, sont récupérés dynamiquement sur OpenAIRE .

Livrables

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

Publications

Thesis and dissertations (1)

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

Auteurs: MARUSIG, DANIEL
Publié dans: Numéro 1, 2024
Éditeur: 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

Auteurs: 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
Publié dans: Foods, Numéro 12, 2023, Page(s) 919, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods12050919

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

Auteurs: Qi Tang, Yrjö H. Roos, Song Miao
Publié dans: Foods, Numéro 12, 2024, Page(s) 368, ISSN 2304-8158
Éditeur: 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

Auteurs: Nicolas Malterre, Francesca Bot, James A. O’Mahony
Publié dans: Foods, Numéro 12, 2023, Page(s) 1741, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods12091741

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

Auteurs: Nicolas Malterre, Francesca Bot, Emilie Lerda, Elke K. Arendt, Emanuele Zannini, James A. O’Mahony
Publié dans: Foods, Numéro 13, 2024, Page(s) 283, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods13020283

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

Auteurs: Qi Tang, Yrjö H. Roos, Song Miao
Publié dans: Food Hydrocolloids, Numéro 143, 2023, Page(s) 108838, ISSN 0268-005X
Éditeur: Elsevier BV
DOI: 10.1016/j.foodhyd.2023.108838

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

Auteurs: 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
Publié dans: Fermentation, Numéro 10, 2024, Page(s) 360, ISSN 2311-5637
Éditeur: 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

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

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

Auteurs: Kathleen L. Hefferon, Hans De Steur, Federico J. A. Perez-Cueto, Ronald Herring
Publié dans: Frontiers in Sustainable Food Systems, Numéro 7, 2023, ISSN 2571-581X
Éditeur: Frontiers
DOI: 10.3389/fsufs.2023.1038286

Social media and food consumer behavior: A systematic review

Auteurs: Listia Rini, Joachim Jietse Schouteten, Ilona Faber, Michael Bom Frøst, Federico J A Perez-Cueto, Hans De Steur
Publié dans: Trends in Food Science & Technology, Numéro 143, 2024, Page(s) 104290, ISSN 0924-2244
Éditeur: 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

Auteurs: 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
Publié dans: Food Quality and Preference, Numéro 113, 2024, Page(s) 105059, ISSN 0950-3293
Éditeur: 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

Auteurs: Boeck, Theresa; Ispiryan, Lilit; Hoehnel, Andrea; Sahin, Aylin; Coffey, Aidan; Zannini, Emanuele; Arendt, Elke
Publié dans: Foods, Numéro 2, 2022, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods11142013

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

Auteurs: Listia Rini, Joachim J. Schouteten, Ilona Faber, Kai-Brit Bechtold, Federico J. A. Perez-Cueto, Xavier Gellynck, Hans De Steur
Publié dans: Sustainability, Numéro 15, 2024, Page(s) 306, ISSN 2071-1050
Éditeur: MDPI Open Access Publishing
DOI: 10.3390/su15010306

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

Auteurs: Day, Li; Cakebread, Julie; Loveday, Simon
Publié dans: Trends in Food Science and Technology, Numéro 1, 2022, ISSN 0924-2244
Éditeur: Elsevier BV
DOI: 10.1016/j.tifs.2021.12.020

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

Auteurs: Degieter, Margo; Gellynck, Xavier; Goyal, Shashank; Ott, Denise; De Steur, Hans
Publié dans: Science of the Total Environment, Numéro 5, 2022, ISSN 1879-1026
Éditeur: 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

Auteurs: Andrea Hoehnel, Jürgen Bez, Aylin W. Sahin, Aidan Coffey, Elke K. Arendt, Emanuele Zannini
Publié dans: Foods, Numéro 9(11), 2020, Page(s) 1706, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods9111706

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

Auteurs: Han Du, Yichen Lin, Catherine Stanton, Davor Daniloski, Emanuele Zannini, R. Paul Ross, Song Miao
Publié dans: Food Structure, Numéro 37, 2024, Page(s) 100342, ISSN 2213-3291
Éditeur: 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

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

Resistant Protein: Forms and Functions

Auteurs: Emanuele Zannini, Aylin W. Sahin, Elke K. Arendt
Publié dans: Foods, Numéro 11, 2024, Page(s) 2759, ISSN 2304-8158
Éditeur: 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

Auteurs: Hammer, A.K.; Loderhose, B.N.; Ruqi, Ramiz; Back, C; Klis, V; Zorn, H; Rühl, M
Publié dans: Lebensmittelchemie, Numéro 1, 2022, ISSN 1521-3811
Éditeur: Wiley (John Wiley & Sons)
DOI: 10.1002/lemi.202259024

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

Auteurs: Theresa Boeck, Emanuele Zannini, Aylin W. Sahin, Juergen Bez, Elke K. Arendt
Publié dans: Foods, Numéro 10/8, 2021, Page(s) 1692, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods10081692

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

Auteurs: Anastasia Palatzidi, Olga Nikoloudaki, Maria Garcia Torreiro, Carolina Matteucci, Giovanna Ferrentino, Matteo Mario Scampicchio, Raffaella Di Cagno, Marco Gobbetti
Publié dans: Current Research in Food Science, Numéro 9, 2024, Page(s) 100829, ISSN 2665-9271
Éditeur: Elsevier
DOI: 10.1016/j.crfs.2024.100829

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

Auteurs: Theresa Boeck, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt
Publié dans: Comprehensive Reviews in Food Science and Food Safety, Numéro 20/4, 2021, Page(s) 3858-3880, ISSN 1541-4337
Éditeur: International Life Sciences Institute
DOI: 10.1111/1541-4337.12778

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

Auteurs: Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Francesca Bot, James A. O’Mahony, Juergen Bez, Elke K. Arendt, Emanuele Zannini
Publié dans: European Food Research and Technology, Numéro 249, 2023, Page(s) 573-586, ISSN 1438-2377
Éditeur: 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

Auteurs: Denise Ott, Shashank Goyal, Rosmarie Reuss, Herwig O. Gutzeit, Jens Liebscher, Jens Dautz, Margo Degieter, Hans de Steur, Emanuele Zannini
Publié dans: Environment Systems and Decisions, Numéro 43, 2023, Page(s) 129-141, ISSN 2194-5403
Éditeur: 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

Auteurs: Amin, Ashwitha; Lykke Petersen, Iben; Malmberg, Christian; Orlien, Vibeke
Publié dans: ACS Food Sci. Technol., Numéro 1, 2022, ISSN 2692-1944
Éditeur: 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

Auteurs: Qi Tang, Yrjö H. Roos, Song Miao
Publié dans: Food Hydrocolloids, Numéro 146, 2023, Page(s) 109240, ISSN 0268-005X
Éditeur: 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

Auteurs: Theresa Boeck, Laura Nyhan, Emanuele Zannini, Elke K. Arendt
Publié dans: Food & Function, Numéro 15, 2024, Page(s) 12228-12243, ISSN 2042-650X
Éditeur: Royal Society of Chemistry
DOI: 10.1039/d4fo04103h

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

Auteurs: Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Elke K. Arendt, Emanuele Zannini
Publié dans: Foods, Numéro 11(9), 2022, Page(s) 1307, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods11091307

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

Auteurs: Ilona Faber, Listia Rini, Joachim J. Schouteten, Michael Bom Frøst, Hans De Steur, Federico J.A. Perez-Cueto
Publié dans: Food Quality and Preference, Numéro 114, 2024, Page(s) 105101, ISSN 0950-3293
Éditeur: 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

Auteurs: Sandra S. Waehrens, Ilona Faber, Limei Gunn, Patrizia Buldo, Michael Bom Frøst, Federico J.A. Perez-Cueto
Publié dans: Food Quality and Preference, Numéro Volume 108, 2023, ISSN 1873-6343
Éditeur: Elsevier
DOI: 10.1016/j.foodqual.2023.104875

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

Auteurs: Margo Degieter, Xavier Gellynck, Shashank Goyal, Matis Mattelin, Jana De Wulf, Denise Ott, Hans De Steur
Publié dans: Outlook on Agriculture, Numéro 52, 2024, Page(s) 446-456, ISSN 0030-7270
Éditeur: 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

Auteurs: Listia Rini, Simoun Rainier Bayudan, Ilona Faber, Michael Bom Frøst, Federico J. A. Perez-Cueto, Joachim Schouteten and Hans De Steur
Publié dans: Pangborn Sensory Science Symposium (Pangborn 2023), Book of Abstracts 2023, 2023
Éditeur: 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

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