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When meat is no longer enough!

Proteins are essential in our diet. The sustainable supply of proteins is one of the major challenges. In addition to traditional sources such as meat and soya, we need to develop ways of using other sources and technologies to produce protein-rich and tasty foods.

Food is diverse and today there are many different trends and movements. What they all have in common is the supply of humans with the important food components. The use of protein sources must therefore meet a wide variety of requirements. On the one hand, there are products for the large flexitarier or omnivore market. But also vegetarians / vegans should be addressed. This means that we are talking about plant-based or animal (milk, egg) protein sources. Of particular interest is the holistic use of raw materials and not only the use of isolates. The combination of different raw materials is also in the foreground. In recent decades, a great deal of knowledge has been gained in the protein field - but mostly for purified systems. This knowledge allows to approach complex systems differently now and processes can be rethought. Whether by means of High Moisture Extrusion and its further development, possibly without extruder, whether using fermentation or thermal processes or technologies such as high-pressure treatment.

The innovation group involves a wide range of disciplines, from biologists to process technology, product development / technology, nutrition science and consumer research. This allows us to deal comprehensively with complex topics.

Target group

The Innovation Group is aimed at all those interested in the cultivation / production, processing and marketing of various protein sources and the products made from them.

Steering group

The innovation group is led by a steering group according to topic. The steering group consists of the following persons:

Summary 1st Meeting - 27 November 2018

With a per capita consumption of 53kg meat in Switzerland and approx. 36kg per capita consumption worldwide, the urgency for alternative protein sources for the protection and sustainability of our planet's resources becomes apparent. The keyword "one health approach" describes a cross-sector approach and cooperation that promotes wellbeing and health while at the same time taking into account the welfare of animals and the planet.

This attitude could also be seen at the 1st meeting of the Swiss Food Research IG Proteins4Future. Potentials were identified from the Swiss research landscape that could close the foreseeable supply gap. From the diversity of different vegetable protein sources, the availability of proteins to the utilization and dissolution of amino acids in the human digestive system.

An in-vitro digestion simulation now also offers the DIAAS (Digestible Indispensable Amino Acid Score), which measures the protein quality on the basis of digestibility, in addition to the well-known indicators such as PER (Protein Efficiency Ratio) and BV (Biological Value).

A Life Cycle Assessment (LCA) remains the basis for all research institutes to analyze the efficiency of alternative protein sources.

The following questions were also asked:

  • Source of proteins
  • Composition of the
  • quality
  • processing conditions
  • Competitiveness of known and commercially available proteins
  • Consumer needs (meat analogue vs. new ingredients, WellBeing and environmental protection)
  • Use of subsidiary flows
  • Process and Analysis Certification

Within the IG Proteins4Future, combined competencies can generate groundbreaking "one health approach" innovations. We are looking forward to this during the discussions and projects.

We would like to thank all participants for coming.

Documents of the meeting are available in the member area.


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