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BIONÆR-Bionæringsprogram

Novel texturized hybrid foods targeting future sustainability and health challenges in the Anthropocene

Alternative title: Nye teksturerte hybride matprodukter rettet mot fremtidige bærekraft og helseutfordringer i antropocen

Awarded: NOK 12.0 mill.

Project Number:

325452

Application Type:

Project Period:

2021 - 2026

Funding received from:

Partner countries:

Based on an estimated global population growth to about 10 billion people by 2050, we are facing major challenges within food security, sustainability, and population health. The EAT-Lancet Commission has addressed these challenges by suggesting a healthy reference diet largely consisting of vegetables, fruits, whole grains, legumes, nuts and unsaturated oils, with moderate amounts of seafood and poultry. To reduce the environmental impact, no or low quantities of red meat are included. The HybridFoods project is designed to meet these challenges through development of nutritious and healthy fibrous meat analogue products based on novel process and texturization technology. The formulations will be based on high protein legumes combined with protein and other nutrients from fish and poultry byproducts otherwise discarded or used in low value feed products. HybridFoods will also address novel applications of Norwegian seaweeds, microalgae, and insect larvae. By use of minimum processed ingredients and choice of texturization technology, reduced energy consumption and improved texture formation and product juiciness will be obtained. HybridFoods will apply an advanced analytical platform for characterization of ingredients, food mixtures and prototype products. Texture characterization will be compared to sensory perception evaluated by a trained sensory panel. The project will also include evaluation of optional ingredient mixtures on nutritional quality and bioactivity, and environmental and societal impacts based on life cycle assessment (LCA) and cost-benefit analyses (CBA).

Based on an estimated global population growth to about 10 billion people by 2050, we are facing major challenges within food security, sustainability, and population health. The EAT-Lancet Commission has addressed these challenges by suggesting a healthy reference diet largely consisting of vegetables, fruits, whole grains, legumes, nuts and unsaturated oils, with moderate amounts of seafood and poultry. To reduce the environmental impact, no or low quantities of red meat are included. The HybridFoods project is designed to meet these challenges through development of nutritious and healthy prototype meat analogue products based on novel bioresource processing and high moisture extrusion and texturization technology. The formulations will be based on high protein legumes combined with protein and other nutrients from fish and poultry byproducts otherwise discarded or used in low value feed products. HybridFoods will also address novel applications of Norwegian seaweeds, microalgae, and insect larvae. By use of minimum processed ingredients and protein plasticization technology, reduced energy consumption and improved texture formation and product juiciness will be obtained. HybridFoods will apply an advanced analytical platform for physicochemical and techno-functional characterization of ingredients, food mixtures and prototype products. Texture characterization will be linked to sensory perception evaluated by a trained sensory panel. The project will also include evaluation of optional ingredient mixtures on nutritional quality and bioactivity, and environmental and societal impacts based on life cycle assessment (LCA) and cost-benefit analyses (CBA).

Funding scheme:

BIONÆR-Bionæringsprogram

Thematic Areas and Topics

InternasjonaliseringInternasjonaliseringInternasjonalt prosjektsamarbeidHavbrukAnnen havbruksrelevant forskningHavbrukMarinHavbrukLandbrukHusdyrMarinMarinFiskeriFNs BærekraftsmålMål 3 God helseLandbrukPlanterMatMat - Blå sektorLTP3 Hav og kystBransjer og næringerFiskeri og havbrukAvanserte produksjonsprosesserAvansert produksjonsteknologi som fag og teknologi (ny fra 2015)BioøkonomiØvrig bioøkonomiLTP3 Marine bioressurser og havforvaltningBioteknologiIndustriell bioteknologiFNs BærekraftsmålMål 12 Ansvarlig forbruk og produksjonLTP3 Samfunnssikkerhet og beredskapLandbrukFôr og ernæringBioteknologiLandbruksbioteknologiPortefølje Banebrytende forskningMatGlobal matsikkerhetAnvendt forskningGrunnforskningBransjer og næringerNæringsmiddelindustriBioøkonomiBransjer og næringerLandbrukPortefølje InnovasjonFNs BærekraftsmålMatMat - Grønn sektorAvanserte produksjonsprosesserLTP3 Bioøkonomi og forvaltningLandbrukBioøkonomiSektorovergripende bioøkonomiLTP3 Fagmiljøer og talenterBioteknologiBransjer og næringerLTP3 Muliggjørende og industrielle teknologierFNs BærekraftsmålMål 2 Utrydde sultLTP3 Høy kvalitet og tilgjengelighetLTP3 Samfunnsikkerhet, sårbarhet og konfliktLTP3 Et kunnskapsintensivt næringsliv i hele landetLTP3 Klima, miljø og energiLTP3 Styrket konkurransekraft og innovasjonsevneMatLTP3 Nano-, bioteknologi og teknologikonvergensMatMat, helse og velværePolitikk- og forvaltningsområderSkog, landbruk og matPolitikk- og forvaltningsområderPortefølje ForskningssystemetPolitikk- og forvaltningsområderFiskeri og kystPortefølje Mat og bioressurserPortefølje Muliggjørende teknologier