The PROTEIN2FOOD project addresses the entire food value chain; from crop growing and protein extraction, to the development of new food prototypes and the assessment of the environmental impact. The real impact, however, is made when people get to know about the vision of the project, about the crops, and the foods and their benefits.
The ultimate aim is to stimulate people shifting towards a more plant-based diet. Students and cooks are two important groups to pass the important message on and to make people try some delicious dishes made from these protein-rich crops.
Amaranth Recipe Book
At the University of Copenhagen, students have compiled a recipe book to promote the consumption of Amaranth in European countries. After conducting taste sessions with friends and colleagues, the team created recipes such as amaranth bites (see picture), curried amaranth patties, amaranth crackers, carrot cake, amaranth chili, and much more. The recipe book is not available online yet.
Restaurant trials
Two restaurants tried out protein-rich crops in their menu. The Danish restaurant “Mad Mad Mad Bodega” tested seeds from quinoa, amaranth and faba bean on their menu. And the Danish-Peruvian restaurant “Panca” tested the Danish quinoa cultivar “Vikinga” in one of their quinoa salads during a health event in Copenhagen. The quinoa salad (see picture) was well received by consumers and the owners of the restaurant expressed an interest to acquire the local quinoa in the future, instead of importing it from South America.
Student involvement
Danish students from the MSc course ‘Tropical Crop Production’ at the University of Copenhagen Research have been actively involved in the PROTEIN2FOOD research activities. About 40 students, from 23 different countries learned about the importance of the ancient crops as protein sources, the principles of the crop production, and the characteristics of each crop. The field trials were used as a teaching tool. A group of nine students interested in the project developed specific research skills in this area due to their active participation in the project.