Identification & Background:
Project Title: LOCALNUTLEG – Developing of innovative plant-based added-value food products through the promotion of LOCAL Mediterranean NUT and LEGume crops
Project code: 1613
Main objective: The project aims to develop innovative food products by the identification of local nut and legumes varieties tied to Mediterranean gastronomic culture, providing the maximum amount of nutrients and bioactive compounds, and to promote Mediterranean diet through plant-based food products.
Region of intervention: Mediterranean
Beneficiary entities: Institute of Agrifood Research and Technology, IRTA (Project Leader)
Universitat Politècnica de Catalunya (UPC)
Instituto Politécnico de Bragança (IPB)
Collaborative Laboratory Mountains of Research, Association (MORE)
University of Milan (UMIL)
Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung Ev (Fraunhofer)
Izmir Institute of Technology (IZTECH)
Bursa Uludag University (BUFED)
Agricultural Research Organization Volcani Center (ARO)
Tel-Hai Academic College (THC)
UNIO NUTS, SCCL (UNIO)
SORTEGEL -Produtos Congelados S.A (SORTEGEL)
ZINI PRODOTTI ALIMENTARI (ZINI)
UN PA Textile Construction Food Livestock and Electronic Ind.Trade.Co.Ltd. (UN PA Patisserie)
Urla Women Entrepreneurship Production and Management Cooperative (UKKOOP)
Chickp-Protein (CHICKP)
CONSERVES FERRER, S.A. (FERRER)
Moroccan Almonds International SARL (MAI)
La Mandorle (LM)
Approval date: 27/11/2020
Start date: 01/05/2021
Conclusion date: 31/10/2024
Total eligible investment: € 2.055.936,76
Financial support of European Union:
Coordinating Country: Spain
Participating countries: Israel, Turkey, Portugal, Spain, Germany, France, Morocco, Italy
Objectives
SO1. To provide a complete nutritional and biochemical portfolio of around 50 identified local nut and legume crops with PDO/PGI/autochthonous identity.
SO2. To produce innovative and healthy plant-based food products using Mediterranean nuts and legumes with PDO/PGI trademark or autochthonous identity.
SO3. To increase the range of local nut and legume-based products at Mediterranean level.
SO4. To develop a commercialization and exploitation strategy for all the new developed products.
SO5. To promote the health benefits of the studied local nut and legume varieties in terms of alternative plantsource to animal-based or grain-based flours products
Activities
WP1. Inventory and nutritional specifications of local Mediterranean nuts and legumes
WP2. Innovative plant-based dairy analogues
WP3. Potential plant and nut-based flours and development of bakery products and pasta
WP4. Innovative added-value traditional ready-to-eat meals
WP5. Assessment of consumers’ satisfaction and acceptance of the innovative
plant-based added-value food products
WP6. Dissemination, Communication and Exploitation Plan
WP7. Consortium coordination and project management
CoLAB MORE leads Activity 6, being responsible for the Dissemination, Communication and Exploitation of the project results, also participating in the tasks of inventorying the local vegetables and dried fruits of the Mediterranean (Activity 1), developing traditional ready-to-eat meals (Activity 4 ) and evaluation of consumer satisfaction and product acceptance (Activity 5).
Expected results
- Optimized eco-riendly food processing technologies and tools to preserve the original nutritional value and enrich the valuable bioactive contents in the final food products, compared to conventional methods.
- Development of new value-added foods products/forms from traditional Mediterranean diet with proven health benefits, accompanied with proper understanding of the markets and high end-customers satisfaction and trust
- Development of efficient national/regional strategies, addressing the critical gaps and valorising the potential opportunities in the Mediterranean countries nutrition policy and considering the socio-economic and health impacts, that balance the dietary habits of Mediterranean consumers and the sustainability of Agri-food resources.
- Contribution to improved dynamics of Mediterranean lifestyle (diet, physical activity and socio-cultural habits) as an important element of the Mediterranean cultural inheritance
Cofinanciado por:
