CARTIF Projects
PROTEIN4IMPACT
Impact of Alternative Protein Sources to Improve Nutrition
Description
PROTEIN4IMPACT evaluate the nutritional, health, security and quality aspects, as well as the environmental and socioeconomic impacts of new proteic food (NFs) obtained from non-conventional sources. The project use agrifood and fishing by-products such as gungi, bacteria, insects and algae, to produce alternative proteins. These are modify, try in food and acuiculture, and analyze through digital twin and tools based on IA. Its social acceptance it´s evaluated in Europe, USA, Africa and Asia, promoting a sustainable transition towards healthier proteins.
Objectives
- Evaluate the integral impact of new proteins. Analyze the effects of introducing new proteic food (such as insects, algae, microorganisms and food by-products) about the system sustainability, including economic, social and environmental dimensions.
- Develop circulas and sustainable production methodes. Promote the scalable and circular production of Novel Foods (NFs) through the valorisation of agrifood by-products, the crop of microorganisms and the insects breeding, reducing the European dependence on imported protein.
- Guarantee security, health and food quality. Evaluate nutritional, security and quality properties of the NFs in all the stages of the process, from the extraction to the application on food and feed, assuring its acceptance as healthy, tasty and safety food.
- Develop decision-making tools and public policies. Implement a decision-support system (DSS) to evaluate the socioeconomic impacts and proportionate evidences to support policies, legislation and european strategias alligned with Green European Pact and the ODS.
- Boost the social participation and the consumer acceptance. Involve consumer and citizens associations on the evaluation of social impact, performing sensorial acceptance studies and promoting a life change towards alternative proteins consume.
Actions
- CARTIF lead the development of an innovative tool based on near-infrared spectroscopy (NIRs) combined with chimiometry to analyze in a quantitive and quailtive way both raw materials and final ingredients rich in protein and guarantee the food security of the new protein from its origin to its final application.
- CARTIF participates on task 3.5 (joint with Uoh and In.Bio) in which sensorial properties of new food (flavour, aroma, texture) are studied through the instrumental analysis and human consumer panels on differente countries.
- CARTIF contribute to the creation of alternative proteins databases to support the comparison with conventional proteins, facilitating the systematic analysis and the future labelling according to the specific nutritional patterns based on age.
- On WP6, CARTIF collaborates on the integration of results on the European Open Science Cloud (EOSC) joint with UDE, allowing open access to research data and its interoperability with scientific platforms.
Expected Results
- Development of a safety and quality control tool based on NIRs.
- Joint with UOH and In.Bio, CARTIF participates on the sensorial evaluation of NFs.
- Development of a database that relate each alternative proteic source, its contain in aminoacids and the specific nutritional patterns by age group.
R&D Line
- Research on the use of new proteic sources and application of innovative technologies for the modification of the tecnofunctional ingredients properties and the obtention of new food products.
Partners
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Horizon CL6-2024
101182324
CARTIF Budget: 253,750€
Duration: 01/01/2025 – 31/12/2027
Responsible
Julia Pinedo
AP Researcher
Networking
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