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

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).

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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).