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Identification & Background:
Name of the project: Development of protein alternatives with improved nutritional properties.
Acronym: Nutr&ssencial
Project description: The Nutr&ssencial project aims to promote innovation in the food industry through the sustainable production of mycelia biofortified with Iron and Selenium and the development of protein products from these mycelia.
Project code: PL24-00058
Approval date: 15/06/2024
Start date: 01/10/2024
Completion date: 01/10/2027
Total eligible investment: 200 000 €
Financial support: 150 000 €
Promoters: Afonso, Lopes & CIA, Lda.
Copromotors:
IPB – Polytechnic Institute of Bragança.
Gonçalo Sérgio Alves Martins, SU
Molendum Ingredients, SL
Mountains of Research Collaborative Laboratory- MORE CoLAB.
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Objectives
- Implement a production line for biofortified mushrooms on an industrial scale;
- Develop protein products from biofortified mycelium;
- Characterize chemically and nutritionally the products developed and their bioactive and thermomechanical properties, as well as their stability and acceptability;
- Promote the valorisation of local natural resources, mycological and forestry, through the development of new applications of high quality and safety.
- Promote regional innovation in the nutritional area and boost the growing national and international market for meat-free protein products.
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Activities
- Sustainable production of mycelium biofortified with iron and selenium on an industrial scale.
- Development of protein products from biofortified mycelium.
- Validation of the technical feasibility, quality and food safety of the products developed.
- Sensory evaluation, study of acceptability and development of promotion and consumption strategies for the products developed.
- Project management and promotion.
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Expected Results
- Development of optimized protocols for biofortification of mycelium with bioaccessible forms of Iron and Selenium.
- Implementation of a biofortified mycelium/mushroom production line.
- Development of protein alternatives rich in iron and selenium, namely protein meals and meat analogues based on biofortified mycelium/mushroom, as well as biofortified mushrooms.
- Implementation of a production line for protein meals based on biofortified mycelium/mushrooms.
- Promoting innovation in the region’s food industry and positioning the region as a hub for technological development in the food sector.
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