This Horizon Europe-funded project aims to explore and develop more sustainable and healthier dietary habits. Spanning from 2022 to 2026, it will explore the production of new food products from alternative protein sources such as rapeseed, mealworms, krill, microbes, mushrooms, fermented fungi and peas. It will also investigate the consumers’ needs and ways to meet them with the new products. The project will carry out activities to understand the eating habits of Europeans, in order to find ways to adapt the products they like to consume. The middle food system actors will also be engaged to make alternative products an easy and economically viable choice.
The project’s overall aim is to mainstream alternative proteins, making them accessible, available and widely acceptable.
The Like-A-Pro Project is coordinated by CTIC CITA in Spain and brings together key representatives along the entire alternative edible protein value chain (protein producers, ingredient & product developers, culinary centers, food clusters), scientists and market & communication experts and European consumers in a cross-disciplinary consortium (42 entities in 17 countries). ACG-RC participates through the ACG150 Center of Excellence in Food, Tourism and Leisure (CoEFTL), led by Prof. Athanasios Krystallis, Executive Director of the CoEFTL. ACG-RC will be responsible for the organization of a “Living Lab” on its premises, whereby consumers will have the chance to test and evaluate several food recipes based on alternative proteins.
More information about the project can be found on the Community Research and Development Information Service (CORDIS) website:
