Pea Plants in Field
FoodProFuture: Innovative and Sustainable Exploitation of Plant Proteins in Future Foods
FoodProFuture Newsletter 2

FoodProFuture Newsletter 2

FoodProFuture: Innovative and sustainable exploitation of plant proteins in future foods

The plant protein trend in Norway: Market overview and future perspectives

The plant protein trend in Norway: Market overview and future perspectives

There is increasing global awareness about the unwanted negative environmental effects of livestock production, as well as possible negative health effects of animal-based food compared with plant-based foods. This awareness can explain the increased sales of plant protein products such as meat analogues, which is observed in many countries. At the same time, surveys show that a growing number of people refrain totally or partially from the consumption of meat or animal based products, as either vegans, vegetarians or meat reducers.

Report No25/2018  (Published April 2018)



The project aims to build a knowledge platform for Norway to facilitate production and value creation from plant based protein-rich resources to future food products. This will be done by integrate knowledge on crops, composition of the raw materials, technologies, nutrition and health, environmental impacts in food production as well as consumer and market issues as illustrated in the figure above.

Biotown- den grønne uka!

Biotown- den grønne uka!

Bioøkonomi og grønn næringsutvikling stod i fokus under arrangementet Biotown  - den grønne uka i Hamar 7-9 november.

Work Packages

About us

The project is hosted by The Norwegian University of Life Sciences, Department of Plant Sciences.

Project leader Anne Kjersti Uhlen, NMBU
Phone: 67 23 28 14 / 909 700 78

Ole Jørgen Hanssen, Østfoldforskning
Life cycle & environmental impact

Wendy Waalen, NIBIO
National plant bio-resources

Svein Halvor Knutsen, NOFIMA AS
Processing technologies and model foods

Gerd Vegarud, NMBU
Quality of materials and products

Antje Gonera, NOFIMA AS
Consumers, innovation and market

Elling-Olav Rukke, NMBU

Project period:
1. April 2017 – 31. March 2021

Project funding:
The BIONÆR programme, The Research Council of Norway, Project no: NFR 267858

Project Consortium:
Nine national and five international  academic partners are involved in the research activities.
Fourteen partners form food industry companies are actively participating with advices and raw materials

Contact information

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