Future-proof alternative terrestrial protein sources for human nutrition encouraging environment regeneration, processing feasibility and consumer trust and acceptability.
It is undeniable that protein is an indispensable part of the human diet, but the way we produce and consume it today presents many challenges, in terms of both global consumption patterns and their social, environmental and economic impacts. The 2030 Agenda for Sustainable Development, adopted by all United Nations Member States created a juridical obligation for Member States and pushed for a re-think of our food system. This requires a systems approach involving a multiplicity of actors and stakeholders along the food chain; including farmers and consumers, food processors, researchers, technology providers, policy makers and regulators. Alternative protein sources are urgently needed to respond to the increasing protein demand from a growing world population and the need for a more resource-efficient production.
QUINOA MARCHE is one of the industrial partners of the EU funded Horizon 2020 project SMARTPROTEIN lead by Dr Emanuele Zannini (Project Coordinator) and Prof Elke Arendt, (Principal Investigator) at the School of Food and Nutritional Sciences of the University College Cork, Ireland. SMARTPROTEIN will industrially validate innovative, cost-effective and resource-efficient, EU-produced, healthy plant proteins (fava bean, lentil, chickpea, quinoa) and microbial biomass proteins (MBS) (food-grade yeast and fungi) to produce ingredients and products for direct human consumption. The project builds on key scientific findings development from the previous successful H2020 project PROTEIN2FOOD.
To meet the challenges of the SMART PROTEIN project a team of 34 experienced partners from Europe, United States, New Zeeland, Thailand and Israel coming from industry, research and academia will collaborate together. The composition of team reflects the heterogeneous and complementary structure that is characteristic of such multitarget project. The budget of the project is close to 9.7 Million Euro, which around 8.2 Million Euro provided by the European Commission.