PROTEIN2FOOD works with some of the most promising future food crops that have the potential to help Europe transition to more sustainable proteins. Quinoa (Chenopodium quinoa) Quinoa Quinoa belongs to the Chenopodiacea family and is botanically related to sugar beets, spinach and ribs. Native to the Andean region of South America (Peru, Bolivia, Ecuador, Chile), [...]
Seed crops and grain legumes have traditionally been culturally and culinary important crops across many countries in Europe, think chickpea soup from Greece or roasted faba bean snacks from Italy! Yet, analyses from the Universidad Politécnica de Madrid (UPM) a partner in the PROTEIN2FOOD project, found that the production and consumption of these crops have [...]
The harvest season at the University of Copenhagen (UCPH) started on the 30th July and is the final harvest of the five-year project, PROTEIN2FOOD. This year’s harvest at the farm, Højbakkegård, started with the legumes, which include winter fava beans, lentils, peas and lupins [...]
The International Panel on Climate Change (IPCC) latest report titled Climate Change and Land describes the extent to which agriculture, deforestation and other types of land use are significantly adding to greenhouse gas emissions and climate change [...]
With the increase in the prevalence of celiac disease, as well as the demand for healthy foods, the market for gluten-free products is booming worldwide. However, commercially available [...]
A team of researchers at the Makerere University in Uganda, a partner of PROTEIN2FOOD, have developed a host of protein-rich food products suitable for the Ugandan market. [...]
One of the objectives of PROTEIN2FOOD is to develop nutritious and tasty plant-based protein-rich products to encourage European consumers to go for more plant-based alternatives, while also stirring away from soy-based products. Examples are substitutes for dairy products, using high protein ingredients developed during the PROTEIN2FOOD project. Cow’s milk and soy-based beverages are good sources [...]
Photo: High-protein Bread and Pasta: UCC PROTEIN2FOOD partners have developed high-quality prototypes for protein-rich wheat bread and pasta. While most commercial options contain soy, whey or egg proteins, these new prototypes were produced using new plant-based protein ingredients developed during the project. These ingredients were processed from various pseudocereals, including quinoa, amaranth and buckwheat, all [...]
NASA graphic showing Technology Readiness Levels; Wikimedia Commons, Public Domain. So what next? How far are these prototypes from landing in our local supermarket? The technology readiness level (TRL) scale can be used to answer these questions. The TRL scale is used by many different industries and is meant to assess how mature, [...]
The demand for innovative plant-based infant formulas is growing, especially with the increasing vegan and vegetarian communities seeking healthy and sustainable plant-based alternatives for themselves, as well as their babies. Soy-based protein infant formulas are the main plant-based protein source used for non-dairy infant formula products, yet soybean allergy has been found in babies and [...]
