Bønner

FoodProFuture

Innovative and Sustainable Exploitation of Plant Proteins in Future Foods: Develop knowledge platform for production and utilization of Norwegian plant materials into attractive and healthy plant-based food products with high protein content.

Bønner
01. Jan 2017 - 31. des 2021
NFR bionær
Objectives

Primary Objective: Develop the knowledge platform for optimal production and utilization of Norwegian plant raw materials into tasty, healthy and attractive plant-based food products with high protein content. Combination of knowledge from this platform will enable the Norwegian food industry to produce high quality and more sustainable plant-based alternatives to animal products and propose a path forward for accelerating the adaption and value creation from plant based protein-rich resources to future food products (FoodProFuture).

Secondary objectives:

  • Increase the production of grain legumes in Norwegian agriculture and introduce new legumes for food production to improve crop rotations and increase crop diversity (WP2)
  • Select germplasms adapted to Norwegian growing conditions and a changing climate with high protein content, optimal profiles of health related compounds, low levels of antinutritional compounds and good processing quality (WP2,3,4)
  • Develop optimized and energy-efficient process technologies for more sustainable, attractive, healthy and well-tasting plant-based products with high protein content (WP1,2,3,4,5)
  • Increase sustainable production of food by valorising protein and fibre rich waste and side stream materials (WP1,3,4) • Understand consumer needs, barriers and motivations for changes to a healthier and more sustainable diet by choosing plant-based foods (WP5)
  • Foresee and facilitate market opportunities for increased plant proteins in foods as part of a healthy diet (WP5)
  • Develop innovation and co-creation methods for product development in the circular bioeconomy (WP1,2,3,4,5)
  • Ensure a viable commercial platform for such innovative products by communication and transfer of research results to relevant stakeholders (WP6)


Participants

Anne Kjersti Uhlen
Anne Kjersti Uhlen
Professor
 Leading work package 7
Gerd Elisabeth Vegarud
Gerd Elisabeth Vegarud
 Leading work package 4
Elling-Olav Rukke
Elling-Olav Rukke
Professor
 Leading work package 6

External participants

Erik Svanes, Østfoldforskning, leader of work package 1: Implement environmental & social sustainability with special focus on GHG emission reduction

Dr. Wendy Waalen, NIBIO, leader of work package 2: National plant protein bio-resources

Dr. S. H. Knutsen, Nofima, leader of work package 3: Process technologies and innovative products (model foods)

Dr. Antje Gonera, Nofima, leader of work package 5: Consumers, innovation and market opportunities

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