On 16 February, more than 40 organisations that make up the LIKE-A-PRO project - a European project worth almost €14 million to transform the alternative protein market - were gathered in Logroño.
From niche to mainstream: LIKE-A-PRO project aims to generalise the consumption of alternative proteins, making them accessible, available, attractive (balanced nutritional profile, pleasant flavours and textures) and acceptable to everyone, from children to the elderly, allergic and intolerant people, different socio-economic levels, vulnerable groups… and everywhere (all over Europe, in urban, peri-urban and rural areas).
It also seeks to stimulate the interest of manufacturers by minimising the functional constraints (gelling, emulsification, fat binding, etc.) they face when developing this type of product.
To achieve this, key representatives of the entire alternative protein value chain (protein producers, ingredient and product developers, culinary centres, food clusters, consumers, researchers) will work together in a transdisciplinary consortium. To improve European food environments to encourage the consumption of alternative proteins, practical solutions will be co-designed with citizens.
This social innovation will take place in 11 living laboratories and 4 real food environments. For a diversified alternative protein offer, 16 new alternative protein products will be developed with 7 sustainable, healthy and novel sources. To ensure the deployment of the results, the project will actively involve the intermediate actors of the food system through co-creation and capacity building.
The day began at 8:45 am at Bodegas Campo Viejo with a presentation by Nathalie Beaucourt, Director General of Reindustrialisation, Innovation and Internationalisation at the Regional Ministry of Autonomous Development of the Government of La Rioja.
After the opening, Macarena Baylos, head of New Product Development at FUDin by Ctic Cita, moved on to the inaugural session with the presentation “The Protein 2050 Challenge: Building the future of food”, to finally give way to the following three discussion sessions:
The event closed with a networking breakfast where the attending companies were able to share opinions, expand their network of contacts and/or initiate possible collaborations.
