LIKE A PROFrom niche to mainstream - alternative proteins for everybody and everywhere
The interest of Europeans in alternative proteins is becoming clear and this trend is the perfect ground for the dietary shift towards sustainable and healthy nutrition and food systems, in line with the ambitions of the EU Green Deal, Farm to Fork strategy and EU’s climate goals. Yet, this interest is not reflected in the European dietary patterns, as alternative proteins are mainly consumed by early adopters, while the majority is less receptive towards alternatives or have limited possibilities to integrate them in the diets. This gap between interest and consumption is due to obstacles in the food environments such as product limited offering, suboptimal product taste, isolated product placement in shops or menus, etc.. Without overcoming these obstacles, alternative proteins will remain a niche.
Grant: HORIZON-CL6-2022-FARM2FORK-01-07
Project objectives
The goal of the project is to increase acceptability and availability of alternative protein sources among European consumers. This aim will be reach by developing new food products and by research focused on food environment, mechanisms involved in food environment changes, and co-creation of promotional programs enhancing intake of alternative protein-based foods. Stakeholders across the food chain will participate in the project.
Researcher from SWPS University will analyze the psychosocial and environmental determinants of consumer choices. They will also develop complex system maps of food environments across 13 European countries. Finally, they will carry out research geared toward developing optimal strategies for the promotion of foods derived from alternative protein sources, across Europe.
LIKE-A-PRO aims to mainstream alternative proteins, making them accessible, available, and acceptable to everybody (from children to elderly, vulnerable groups) and everywhere (across Europe, in urban, peri-urban, and rural areas). To achieve this, key representatives along the entire alternative protein value chain (growers, producers, cooks, retailers, consumers, researchers) will work together in a trans-disciplinary consortium. To improve European food environments towards fostering alternative protein consumption, practical solutions will be co-designed with citizens. This social innovation will take place in 11 living labs and in 4 real life food environments. For a diversified alternative protein offering, 16 new alternative protein products will be developed with 7 sustainable, healthy, and novel sources. To secure result deployment, the project will actively involve middle food system actors (+35,000 companies) – via co-creation and capacity building. For a maximized impact, innovative communication campaigns will be launched in 6 countries, reaching 8 million citizens in 4 years.
Methodology
Data will be analyzed using systematic reviews and meta-reviews methods. Complex system maps will be developed using model group building.
Team
Members of the consortium
- ASOCIACION PARA LA INVESTIGACION DESARROLLO E INNOVACION DEL SECTOR AGROALIMENTARIO – AIDISA, Spain
- FRAUNHOFER-GESELLSCHAFT ZUR FÖRDERUNG DER ANGEWANDTEN FORSCHUNG EV, Germany
- YNSECT NL R&D BV, the Netherlands
- MØREFORSKING AS, Norway
- RIMFROST AS, Norway
- CALIDRIS BIO, Belgium
- ASOCIACION PROFESIONAL DE PRODUCTORES DE SUSTRATOS Y HONGOS DE LA RIOJA NAVARRA Y ARAGON, Spain
- KINOKO – TECH LTD, Israel
- CELABOR SCRL, Belgium
- BIOZOON GMBH, Germany
- REVO FOODS GMBH, Austria
- FLOWFOOD AS, Norway
- CARNES DE TERUEL SA, Spain
- COLLABORATING CENTRE ON SUSTAINABLE CONSUMPTION AND PRODUCTION GGMBH, Germany
- UNIWERSYTET SWPS, Poland
- AMERIKANIKO KOLLEGIO ELLADOS, KENTRO EREVNAS, Greece
- ITC – INOVACIJSKO TEHNOLOSKI GROZD MURSKA SOBOTA, Slovenia
- ZEYTİNCE EKOLOJİK YAŞAMI DESTEKLEME DERNEĞİ, Turkey
- DEMOS RESEARCH INSTITUTE OY, Finland
- FOODLAB PROEF, Belgium
- BASQUE CULINARY CENTER FUNDAZIOA, Spain
- STICHTING FOOD VALLEY, the Netherlands
- FBCD AS, Dania;
- SPREAD EUROPEAN SAFETY AND SUSTAINABILITY GEIE, Italy
- EURIZON SL, Spain
- GREEN FOOD LAB B.V., Spain
- ALMA MATER STUDIORUM – UNIVERSITA DI BOLOGNA, Italy
- FUNDACION GAIKER, Spain
- ALIMENTOS SANYGRAN SL, Spain
- SAFE FOOD ADVOCACY EUROPE, Belgium
- 21 MARKETS B.V., the Netherlands.
Application of results
The results will support the stakeholders involved in food systems across Europe in the preparation of new acceptable and accessible foods made from alternative protein sources.