Study on wheat-based alternative protein products combined with other raw materials

Important results from the project

The purpose of the project was to study the potential of sustainable meat-substitutes based on a combination of wheat-protein together with hemp protein, mushrooms, or other raw materials. The goal was to stimulate partnerships among different actors in the value chain and to encourage efficient resource use, while studying possible applications and combinations of different locally sourced raw materials. The purpose and goal were met through newly created partnerships and through the development of a product prototype which will be brought to the next development phase.

Expected long term effects

Results: the development of prototypes of attractive and sustainable products based on a combination of raw materials that have short ingredient lists and have high and enhanced nutritional values. Fulfilled effect: to create fruitful partnerships among different actors focusing on different raw materials in the food sector. Such partnerships will have a positive outcome for the Swedish food industry, increasing Sweden’s food security and self-sufficiency through the development of sustainable and nutritious meat-substitutes based on Swedish raw material.

Approach and implementation

The project was divided in 3 work packages. 1: focused on the planning of the activities and on the coordination and organisation of the study. 2: focused on the research and development of prototypes with different combinations and quantities of raw materials and different techniques. 3: focused on the sensory analyses of the developed prototypes. The project was extended from 6 months to 8, due to unexpected, external delays faced in the first 2 months. To launch the prototypes on the market the project will need to be further expanded, sealing a partnership between Swedish SMEs.