GSS EU Science Funding Gateway

Proposals should thus address all potential sources of alternative proteins such as, but not limited to, traditional alternative protein sources mainly of plants origin (such as legume seeds, cassava or moringa leaves, etc.) and those that fall under the EU Novel food (e.g. protein concentrates from oilseeds cakes, fungal mycelia, micro-algae, insects, etc.) and others derived from production processes such as food wastes, agro‐industrial by‐products or fermented foods by microorganisms. Food based on microbial fermentation – possibly inspired from traditional fermented Mediterranean foods – could be considered a lever to improve food bio-preservation, nutrition need, food security and acceptability.

For all cases, aspects related to sensory quality (e.g., flavour acceptance) should be considered. The consumers’ needs and motivation towards including novel food protein in their diets should be evaluated.

Also, applicants should propose the more appropriate formulations and presentations of the final products in different forms, e.g., food, feed, extracts, powders, capsules, food supplements, ingredients and additives.  The functionality of these novel proteins should be demonstrated by in vitro studies (possibly in vivo animal or human clinical trials) to prove their safety, including the absence of allergenicity. In addition, the nutritional benefits should be evaluated by measuring bio-accessibility and bioavailability of nutrients and by estimating the presence of antinutritional factors. The sensory and techno-functional qualities of the new products prepared with alternative proteins should also be evaluated.