New vegetable food with increased protein value
| Reference number | |
| Coordinator | SP SVERIGES TEKNISKA FORSKNINGSINSTITUT AB - SP Food and Bioscience, Göteborg |
| Funding from Vinnova | SEK 1 600 000 |
| Project duration | May 2014 - October 2016 |
| Status | Completed |
| Venture | Challenge-driven innovation - Phase 2 Collaboration |
| Call | Challenge-driven innovation - Stage 2 Collaboration (2014) |
Important results from the project
The aim was to develop new and attractive plant based foods with high protein value created from Swedish ingredients. The project has resulted in six demonstration dishes and four different prototypes. The project has experienced the importance of combining different protein raw materials for the best protein composition. All prototypes had a protein value of 20E% and a low environmental impact on a par with, or lower than, other plant based foods on the market and considerably lower than animalistic products.
Expected long term effects
The project has shown that it is possible to create products with a high protein value based on Swedish ingredients from side streams, without allergens such as soy and eggs. By collaborations, development of prototypes was accomplished, which can be presented as public meals and thus provide consumers with healthy and environmentally friendly foods. An important feature of the project was the protein quality and environmental impact, where the products met the expectations. Collaboration with the public sector has been of great importance to develop the right products in the future.
Approach and implementation
The project was carried out with a project plan consisting of eight work packages. The project has had regular project meetings and worked for a synergy between the various work packages. Evaluations of deliverables were made iteratively between several work packages and the project ended with an open end-seminar where the project results were presented and tasting of demonstration dishes was made possible.