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Novel foods based on vegetable protein

Reference number
Coordinator SIK - Institutet för Livsmedel och Bioteknik AB - SIK Göteborg
Funding from Vinnova SEK 500 000
Project duration May 2013 - January 2014
Status Completed
Venture Challenge-Driven Innovation – Stage 1 initiation

Purpose and goal

The aim has been to identify potential raw materials and ingredients for the production of novel plant foods that meet market needs. The goal was to build a group that corresponds to the competencies required to implement the project and to develop a project plan. This work has resulted in a number of concrete ideas to which raw materials are possible and how they could be used in food applications. A project team consisting of scientists and needs owners from the entire chain has been formed and a project approach and schedule has been developed.

Results and expected effects

The resulting project team has designed a project description and identified possible solutions along the value chain. Analysis of market / consumer needs that there is a demand and a desire for greater access to plant-based foods as an alternative to animal products. The results of a successful project can be expected to contribute an increased procurement of Swedish vegetable raw materials and by-products and a new improved, tasty and sustainable vegetable options with high quality protein that promotes the health of consumers.

Approach and implementation

To evaluate the possible applications of commodities chef Dan Lexö worked out test dishes that were tasted at a workshop. By gathered information and discussions during conducted workshops, as well as information from a web-based questionnaire for dietary managers, a project plan with description of a project strategy has been developed. Environmental analyzes have been conducted based on the raw materials that may be relevant to the project. Industry parties have contributed their knowledge, their time and of materials for test dishes.

External links

The project description has been provided by the project members themselves and the text has not been looked at by our editors.

Last updated 25 November 2019

Reference number 2013-00902

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