The general objective of the Food bUsiness from Nordic Plant pROtein (FUNPRO) project is to utilize existing and potential cereal crops and rapeseed of the NORDIC region to introduce new plant protein based ingredients for new sustainable food products that meet consumer demands both with respect to quality and origin. In close collaboration of the research and industry partners, protein concentrates of different degree of purity will be developed by utilizing existing, patented technologies for oat, rapeseed and barley fractionation. New sustainable dry protein fractionation technology will be developed for barley protein.
The technological and sensory quality of these proteins will be demonstrated in model foods. The functional properties of oat, barley and rapeseed proteins will be tailored for better food matrix applicability, i.e. protein functionality will be improved by bioprocessing with enzymes and/or microorganisms. Consumer acceptability is a key to new product launches. To enable consumers' acceptance of the developed food products, consumer concerns and expectations of new foods rich in plant proteins will be studied in Denmark, Finland and Iceland. Consumers' expectations will be identified towards most promising new food concepts to support prototype development to provide market information which companies can utilise in market launches.
Project consortium includes VTT (coordinator), University of Copenhagen and Aarhus University (Denmark), Matis (Iceland), Fazer and Altia (Finland), Prokazyme and Kjarnafaedi (Iceland) and Naturli (Denmark).
For more information contact Principal Scientist Nesli Sozer (email@example.com)