Develop good and healthy HMMA textured plant proteins for the food industry
| Reference number | |
| Coordinator | Peter O Bolinder AB |
| Funding from Vinnova | SEK 3 000 000 |
| Project duration | November 2022 - November 2024 |
| Status | Ongoing |
| Venture | Food from the future |
Purpose and goal
Peter o Bolinder AB together with Peas of Heaven AB, Swedish University of Agricultural Sciences (SLU) and Örebro University (ORU) will carry out an innovation project to develop plant-based foods that have equivalent or better nutritional values than animal products. The project has three areas of innovation: to identify the most suitable crops, to improve the nutritional values, and develop two good and healthy plant-based foods.
Expected results and effects
The project has three areas of innovation: to identify the most suitable crops, to improve the nutritional values and finally to develop two good and useful plant-based foods. With the results from the innovation project, we will design and build a facility to develop and produce HMMA (High Moisture Meat Analogs) textured plant proteins for Swedish and international customers for better health, a sustainable climate and contribute to increased speed in the food transition.
Planned approach and implementation
The project is divided into the following work packages: 1 Knowledge gathering 2 Develop protein blends and HMMA (High Moisture Meat Analogs) textured material 3 Nutrition and bioavailability analyses 4 Develop foods, plant-based meat and chicken alternatives.