Alternative proteins: EU-funded projects teaming up to develop sustainable food products

#SmartProteinEU

NextGenProteins, ProFuture, Smart Protein and Susinchain – four EU-funded projects working on alternative proteins, are proud to announce Horizon4Proteins, their collaboration to transition towards a more sustainable and resilient food system in Europe.

Given the reality of climate change and natural resource scarcity, it will become increasingly challenging to ensure sufficient, nutritious, safe and affordable food to a fast growing world population with changing dietary habits. In this respect, the protein supply is critical –  integration of a variety of new or alternative protein sources of both terrestrial and aquatic origin into new and/or existing processes or products needs to be explored in order to develop and ensure a more sustainable and resilient food supply. High levels of consumer and investor acceptance will also be needed and will be encouraged by a clean-labelling approach and attractive market opportunities respectively.

Sharing this goal, the EU H2020 funded projects NextGenProteins, ProFuture, Smart Protein and Susinchain have launched Horizon4Proteins, a partnership that kicked off with a webinar series exploring key aspects of alternative proteins such as consumer acceptance, safety and regulatory challenges, food applications, and sustainability. Horizon4Proteins invites researchers, farmers, producers, policymakers, and all those with an interest in sustainable food systems to join the conversation and contribute to the future of our food systems.

The first Horizon4Proteins webinar on safety & regulatory challenges of novel protein sources took place in December 2021 and attracted numerous participants. The second webinar, ‘Why (not) to eat? European consumers’ views on foods made of alternative proteins’ will take place on 3 February, from 10–11am CET.

Register for free here.

In this highly informative webinar, Horizon4Proteins will explore European consumers’ views on alternative proteins made with novel ingredients such as microalgae, insect, plant-based and single-cell protein. Jaakko Paasi, Principal Scientist in Foresight-driven Business Strategies at VTT Technical Research Centre of Finland Ltd, and Armando Perez-Cueto, Associate Professor at the Design and Consumer Behaviour Department of the University of Copenhagen, will provide deep insights on consumer acceptance. 

If you work in the food industry, you can’t afford to miss this webinar!