Gap resolutIon in sAfety, NuTritional, alLergenicity and Environmental assessments to promote Alternative Protein utilization and the dietary Shift

Food, Bioeconomy & Natural ResourcesHORIZON-RIAID: 101059632
EC Contribution
€102,729
Consortium Size
35 orgs
Start Year
2022
Summary

Accelerating the transition from animal-based to alternative dietary proteins – the dietary shift – is key to reducing the footprint of our food system in terms of greenhouse gas emissions (GHG), energy, water and land use, and other relevant environmental impacts, and for improving the health and well-being of people, animals and the planet. GIANT LEAPS delivers the strategic innovations, methodologies, and open-access datasets to speed up this dietary shift, in line with the Farm-to-Fork strategy and contributing to the Green Deal target of reaching climate neutrality by 2050. Achieving the dietary shift in practice is inherently complex due to the diverse set of actors involved and further hindered by major knowledge gaps, scattered across the various alternative protein sources and the domains of health (safety, allergenicity and digestibility), environment (GHGs and other environmental and climate impacts, biodiversity, circularity), and/or barriers to adoption (technological, sensory, and consumer acceptance). The GIANT LEAPS consortium consists of the key actors and spans all expertise to address relevant knowledge gaps and proactively engages to arrive at optimized future diets based on alternative proteins that are broadly accepted across stakeholder groups. In order to deliver required insights for short-, mid- and long-term decision making and impact, GIANT LEAPS protein sources have been selected for either targeted or full assessment based on their current level of specification. The innovations and improved methods combined with accessible and comprehensive information, generated for a wide collection of alternative proteins, will enable policymakers to prioritise changes in the food system towards the dietary shift based on desired impact, value chain actors to make strategic scientific, business and investment choices, and the general public to make more sustainable and healthy dietary choices.

Consortium (35)

🇳🇱 STICHTING WAGENINGEN RESEARCHNL
coordinator
🇨🇦 AGT Food and IngredientsCA
partner
🇵🇹 ASSOCIACAO OCEANO VERDE LABORATORIO COLABORATIVO PARA O DESENVOLVIMENTO DE TECNOLOGIAS E PRODUTOS VERDES DO OCEANOPT
partner
🇷🇸 CAPACITY DEVELOPMENT IN NUTRITION CAPNUTRARS
partner
🇳🇱 DANONE GLOBAL RESEARCH & INNOVATION CENTER BVNL
partner
🇩🇪 DEUTSCHER ALLERGIE- UND ASTHMABUND E.V.DE
partner
🇩🇪 DIL DEUTSCHES INSTITUT FUR LEBENSMITTELTECHNIK EVDE
partner
🇨🇭 EIDGENOESSISCHE TECHNISCHE HOCHSCHULE ZUERICHCH
partner
🇭🇺 EUROPA MEDIA SZOLGALTATO NON PROFIT KFTHU
partner
🇳🇱 FC CVNL
partner
🇳🇱 FOODCOMPANIONS BVNL
partner
🇪🇸 FUNDACION AZTI - AZTI FUNDAZIOAES
partner
🇪🇸 INSTITUT DE RECERCA I TECNOLOGIA AGROALIMENTARIESES
partner
🇫🇷 INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENTFR
partner
🇫🇷 INSTITUT NATIONAL DES SCIENCES ET INDUSTRIES DU VIVANT ET DE L'ENVIRONNEMENT - AGROPARISTECHFR
partner
🇪🇸 IRIS TECHNOLOGY SOLUTIONS, SOCIEDAD LIMITADAES
partner
🇫🇮 LUONNONVARAKESKUSFI
partner
🇮🇸 MATIS OHFIS
partner
🇧🇬 MEDICAL UNIVERSITY SOFIABG
partner
🇳🇱 MOSA MEAT BVNL
partner
🇵🇱 NAPIFERYN BIOTECH SP ZOOPL
partner
🇫🇷 ROQUETTE FRERES SAFR
partner
🇩🇰 RUKOV JAKOB LEWINDK
partner
🇫🇮 SOLAR FOODS OYFI
partner
🇳🇱 STICHTING EFFOSTNL
partner
🇮🇪 TEAGASC - AGRICULTURE AND FOOD DEVELOPMENT AUTHORITYIE
partner
🇫🇮 TEKNOLOGIAN TUTKIMUSKESKUS VTT OYFI
partner
🇬🇧 THE UNIVERSITY OF MANCHESTERGB
partner
🇬🇧 UNILEVER U.K. CENTRAL RESOURCES LIMITEDGB
partner
🇮🇹 UNIVERSITA DEGLI STUDI DI NAPOLI FEDERICO IIIT
partner
🇮🇪 UNIVERSITY COLLEGE CORK - NATIONAL UNIVERSITY OF IRELAND, CORKIE
partner
🇬🇧 UNIVERSITY OF SURREYGB
partner
🇳🇱 VERHAGEN FRANCISCUSNL
partner
🇩🇪 VIVA MARIS GMBHDE
partner
🇳🇱 WAGENINGEN UNIVERSITYNL
partner

Project Results (25)

Source: CORDIS, the EU research results database.

Publications (19)
A cross-cultural comparison to find the most promising protein sources formilk and cheese alternatives among four European countries
Future Foods· 2025DOI
Kirsten Pronk, Bruno Etter, Fabienne Michel, Michael Siegrist
A review of the toxicological effects and allergenic potential of emerging alternative protein sources
Comprehensive Reviews in Food Science and Food Safety· 2025DOI
Matilde Milana, Esther D. van Asselt, Ine H. J. van der Fels‐Klerx
Beyond eggs: Influence of deflavouring on the techno-functional properties of faba bean protein concentrate and potential as an innovative egg replacer in pound cake
Applied Food Research· 2025DOI
Juliane Halm, Caner Caliskan, Laura Nyhan, Antonia Rosenberger, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt
Consumer acceptance of different protein sources for meat alternatives: A multinational study
Appetite· 2025DOI
Kirsten Pronk, Bruno Etter, Fabienne Michel, Michael Siegrist
Cricket powder (Acheta domesticus) nutritional and techno-functional properties and effects of solid-state fermentation with Pleurotus ostreatus and Rhizopus oligosporus
Innovative Food Science & Emerging Technologies· 2025DOI
Nadia Ayllón-Parra, Massimo Castellari, Pere Gou, Albert Ribas-Agustí
Diversity of dietary protein patterns across Europe – Impact on nutritional quality and environmental sustainability
Current Research in Food Science· 2025DOI
Merel C. Daas, Pieter van 't Veer, Elisabeth H.M. Temme, Anneleen Kuijsten, Mirjana Gurinović, Sander Biesbroek
Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients
Food Chemistry· 2025DOI
Nadia Ayllón-Parra, Massimo Castellari, Pere Gou, Albert Ribas-Agustí
Mass-based and nutritional life cycle assessment (nLCA) of crickets as human food
Journal of Insects as Food and Feed· 2025DOI
Aditya Francis, Nam Dang, Jakob Lewin Rukov, Armin Siegrist, Ashley Green, Nilanka Sarangi Kasthuri Arachchilage, Ever Hernandez Olivas, Andre Brodkorb, Sergiy Smetana
Novel extrusion-based plant protein separation technology and its effect on the techno-functional properties of faba bean protein
Future Foods· 2025DOI
Nikinmaa Markus; Sozer Nesli; Mattila Outi; Marhendraswari Devi
Protein Adequacy in Europe: Adjusting Crude Intakes Using the Protein Adequacy and Quality Score (PAQS)
Current Developments in Nutrition· 2025DOI
Samantha Nikita Heerschop; Sander Biesbroek; Merel Celine Daas; Anneleen Kuijsten; Mirjana Gurinović; Johanna Marianna Geleijnse; Pieter van ’t Veer
Semi-dynamic in vitro digestion of honey chlorella vulgaris reveals biochemical and structural insights during gastro-intestinal transit
Food Research International· 2025DOI
Siyi Feng, Ever Hernández-Olivas, Aylin W. Sahin, Linda Giblin, André Brodkorb
Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application
Foods· 2024DOI
Juliane Halm; Aylin W. Sahin; Laura Nyhan; Emanuele Zannini; Elke K. Arendt
Comparing the nutritional value and prices of meat and milk substitutes with their animal-based benchmarks across six European countries
Food Research International· 2024DOI
Armin Siegrist, Ashley Green, Fabienne Michel, Alexander Mathys
Nutritional Quality and Environmental Sustainability of Dietary Protein Patterns in Europe
The 14th European Nutrition Conference FENS 2023· 2024DOI
Merel C. Daas; Pieter van ‘t Veer; Elisabeth H. M. Temme; Anneleen Kuijsten; Mirjana Gurinović; Sander Biesbroek
Pharmaceuticals
Pharmaceuticals· 2024DOI
Irini Doytchinova; Mariyana Atanasova; Stanislav Sotirov; Ivan Dimitrov
The chemical and microbiological safety of emerging alternative protein sources and derived analogues: A review
Comprehensive Reviews in Food Science and Food Safety· 2024DOI
M. Milana, E. D. van Asselt, H. J. van der Fels-Klerx
Which are the most promising protein sources for meat alternatives?
Food Quality and Preference· 2024DOI
Bruno Etter, Fabienne Michel, Michael Siegrist
Coupling in vitro food digestion with in vitro epithelial absorption; recommendations for biocompatibility
Critical Reviews in Food Science & Nutrition· 2023DOI
Kondrashina A, Arranz E, Cilla A, Faria MA, Santos-Hernández M, Miralles B, Hashemi N, Rasmussen MK, Young JF, Barberá R, Mamone G, Tomás-Cobos L, Bastiaan-Net S, Corredig M, Giblin L
Recent findings on environmental sustainability and conversion efficiency of waste-to-protein pathways
Current Opinion in Green and Sustainable Chemistry, 41· 2023DOI
Armin Siegrist; Ashley Green; Moritz Gold; Alexander Mathys
Deliverables (6)