PROXIMED

Objetivo

The objective of ProxIMed is to introduce proteins from sustainable sources into Mediterranean (Med) food and feed systems to promote and establish the use of alternative proteins (alt-). To this end, traditional sources of alternative proteins will be selected, mainly of plant origin (lentils, broad beans, common in the Mediterranean diet) and chia seeds (a new seed source introduced into the Mediterranean food chain with recent consumption trends); protein sources defined as “novel foods” (microalgae, insects, myco-proteins, tomato and mallow leaves, duckweed) and agro-industrial by-products (tomato, sesame, dates).

Activities

Research the production and implementation of alternative proteins at two different levels (terrestrial, aquatic) using 12 novel protein sources.
Understand consumer acceptance and willingness to accept food products with alternative proteins in Mediterranean countries, taking into account possible cultural and religious barriers and resistance.
Evaluate the performance of novel technologies such as microwaves (MW), microwave vacuum drying (MW-VD), ultrasound (US), supercritical fluid extraction (SFE), cold plasma (CP), triboelectrostatic separation (TriboTec), microfluidisation (MF) and ultrafiltration (UF) for the extraction and/or concentration of the selected protein sources and for the pretreatment of by-products.
Develop food products with an improved shelf life for different categories (snacks, beverages, spreads, ready-to-mix powder drinks, meat/dairy analogues, etc.) and feed formulations (for poultry) in which the proteins obtained are integrated and marketed taking into account consumer needs, sensory attributes and the different national regulations on food and feed quality and safety.
Carry out metabolic and proteomic profiling of the products to ensure improved nutrition for a healthy diet, which is important to match the traditional medical diet.
Evaluate the bioaccessibility and bioavailability of nutrients and assess antinutritional factors and the allergenic profile of the proteins obtained within the scope of this work to ensure a high level of food quality and safety through “in vitro” and “in vivo” animal studies.
Carry out a life cycle analysis (LCA) and socioeconomic assessment to show the environmental benefits in terms of reducing the carbon and water footprint of the processes and validating a model for local and circular food production with optimal use of resources.
Enable new marketing strategies and adapted business models for SMEs through the use of new business methods and tools for the commercialisation of the developed products.
Increase awareness of diets based on alternative proteins through awareness campaigns to encourage conscious choices of healthy foods and create motivating factors for consumers and policymakers.