• O1: Provide a complete nutritional and biochemical portfolio of about 50 varieties of local nuts and legumes identified as PDO/PGI/autochthonous identity;
• O2: Produce innovative and healthy plant-based food products, using Mediterranean nuts and legumes with registered PDO/PGI or indigenous identity;
• O3: Increase the range of products based on local nuts and legumes from the Mediterranean area;
• O4: Develop a marketing and exploitation strategy for all new products developed;
• O5: Promote the consumption of local varieties of dried fruits and legumes as healthier alternatives to animal products or cereal-based flours.

• A1: Inventory and nutritional specifications of local Mediterranean nuts and legumes;
• A2: Innovative plant-based dairy analogues;
• A3: Potential vegetable-based flours and nuts, bakery products and pasta;
• A4: Innovative and value-added traditional ready-to-eat meals;
• A5: Assessment of consumer satisfaction and acceptance of innovative value-added, plant-based food products;
• A6: Dissemination, Communication and Exploitation Plan;
• A7: Consortium coordination and project management.

MORE CoLAB leads Activity 6, being responsible for Dissemination, Communication and Exploitation of the project results, also participating in the inventory tasks of local vegetables and nuts of the Mediterranean (Activity 1), development of traditional meals ready to eat (Activity 4) and evaluation of consumer satisfaction and product acceptance (Activity 5).

• Development of ecological food processing technologies and tools and their optimization to preserve the nutritional value in particular bioactive compounds in final food products, compared to conventional methods.
• Development of new value-added products/food forms from the traditional Mediterranean diet with proven health benefits, accompanied by an adequate understanding of markets and a high level of satisfaction and confidence on the part of final consumers.
• Development of efficient national/regional strategies that address critical gaps, value potential opportunities in the nutrition policy of Mediterranean countries and consider socio-economic and health impacts, in order to balance the eating habits of Mediterranean consumers and the sustainability of agri-food resources.
• Contribution to a better dynamic of the Mediterranean lifestyle (diet, physical activity and socio-cultural habits) as an important element of the Mediterranean cultural heritage.