This call is for R&D and innovation projects in the field of alternative proteins with priority given to plant-based, fermentation-derived and cultivated meat and seafood. Hybrid products and enabling technologies, such as plant molecular farming, are also included in the scope. In short, this call aims to promote alternatives to protein from living animals.
Trend forecasts predict that the demand for healthy and sustainable food, including alternative proteins, is about to increase. Research has made it clear that a dietary shift is essential for implementing the Agenda 2030. Transnational collaborations can contribute for example by intertwining leading expertise and important infrastructure which in turn can accelerate technical development, broaden perspectives and increase the understanding of societal developments and unfolding market opportunities.
Collaborations in the field of alternative proteins can increase sustainable food production, strengthen corporate competitiveness, provide new job opportunities, and develop future skills supply. It might enable increased export opportunities as well as a higher rate of self-sufficiency, resilience, and preparedness. This call applies to alternative proteins for human consumption.
The following areas are prioritised:
Plant-based alternatives
Plant-based food products play a key role in enhancing public health and protecting environmental integrity, especially when using a wide range of plant-based food sources, such as beans, peas, lentils, grains, nuts, seeds, algae and edible mushrooms.
Projects can target various challenges that hamper further growth of the plant-based sector, such as issues related to taste, texture, nutrient bioavailability, and price parity. Efforts are needed to address shortcomings in the entire plant-based value chain – from cultivation, through processing, to trade and consumers.
As an example, to enhance taste, texture and nutrient bioavailability of plant-based food products, emerging processing techniques can be combined with mature processing techniques (such as traditional fermentation).
Fermentation-derived alternatives
Biomass fermentation and precision fermentation are examples of new fermentation techniques for the production of alternative proteins.
Fungal protein (mycoprotein) is produced through whole biomass fermentation. The microorganism that is produced through this process is in itself the key ingredient for the protein rich product.
There is potential to explore new collaborations between large-scale industrial projects and food production to take advantage of synergies and sustainable resource utilisation. Residues and waste streams from one industry could serve as a valuable input material for others. Fungal protein is sometimes referred to as mycoprotein.
Another way to utilise fermentation is through the production of specific ingredients used as input to produce the next level alternatives to animal products such as dairy and eggs. This approach is referred to as precision fermentation. By changing the genetics in the microorganism used as a fermentation agent, i.e., the fungi and/or bacteria, new possibilities can be unlocked to produce ingredients that can enhance the culinary experience in animal free products.
Cultivated meat and seafood
The scope of the call also includes cultivated meat and seafood as alternatives to protein from living animals. This meat and seafood are produced through animal cell culture. Cultivated meat and seafood are sometimes called cell-cultivated, cell-cultured or lab-grown meat and seafood.
Cultivated meat and seafood could serve as the preferred alternative for consumers not attracted by plant-based food. Unlike many plant-based alternatives, cultivated meat and seafood contain nutrients with high bioavailability, including minerals like iron and zinc. However, several challenges must be addressed for commercial production and price parity.
Hybrid products and enabling technologies
Various techniques, used for producing plant-based alternatives, fermentation-derived alternatives and cultivated meat and seafood, could be combined. For example, plant molecular farming can be used to produce specific ingredients important for the alternative protein space. Enabling technologies to produce alternative proteins (such as growth factors, ingredients, downstream process, etc.) are also included in the scope of the call.
Your project should:
- address at least one of the fields mentioned in the call description and
- demonstrate the potential to research or develop a product, process or service for commercialisation.
Relevant industry sectors include (but are not limited to):
