The American College of Greece Research Center (ACG-RC), through its Center of Excellence for Food, Tourism & Leisure (CoEFTL), recently participated in the LIKE-A-PRO Consortium Meeting M30, held on April 23-24, 2025, in Liège, Belgium. Our representatives Polymeros Chrysochou and Stavroula Ziavras joined partners from across Europe to advance this transformative Horizon Europe project focused on sustainable food systems.
LIKE-A-PRO: Building A Better World Through Alternative Protein Sources
The EU-funded LIKE-A-PRO project aims to support the transformation of our food system by exploring the potential of alternative protein sources. This ambitious initiative is developing 16 new products based on 7 sustainable and healthy alternative protein sources, while simultaneously creating governance and market mechanisms to promote alternatives to animal-based proteins.
The Consortium Meeting M30 represented a critical milestone, bringing together partners to assess progress across all Work Packages (WPs) and align on strategic directions for the project’s continued implementation.
Project Progress: Collaborative Innovation Across Work Packages
The two-day meeting featured comprehensive updates from each Work Package, showcasing the project’s interconnected approach to research and development. Several Work Packages demonstrated significant progress in their respective domains:
The alternative protein development teams (WP2 and WP3) reported promising advances in ingredient optimization and product formulation. Particularly noteworthy are the ongoing printing trials of white fish and salmon fillets from plant proteins, with encouraging results in texture and appearance both pre- and post-cooking.
The regulatory and impact assessment teams (WP7 and WP8) continue to ensure all developments align with safety requirements while analyzing the broader socio-environmental implications of the transition toward alternative proteins.
Living Labs: Understanding Consumer Behavior Across Europe
The Food Environment Citizens Innovation Living Labs (WP4), which our Center of Excellence actively participates in, reported substantial progress in exploring consumer perspectives and behavioral determinants. The third iteration of Living Labs is currently underway across 11 European countries, with the fourth iteration approaching.
These Living Labs utilize choice architecture frameworks to understand different aspects of consumer decision-making:
- Choice editing (LL1)
- Choice expansion (LL2)
- Choice environment (LL3)
- Beyond choice (LL4, upcoming)
The data gathered thus far provides valuable insights into how consumers interact with alternative protein products. The next phase will include medium to large-scale behavioral intervention pilots in real food environments, moving beyond self-reported behaviors to observe consumers in their natural settings.
Inside CELABOR’s Innovation Hub: Transforming Raw Materials into Alternative Proteins
A highlight of the meeting was the tour of CELABOR’s facilities—a key food science R&D partner—in Herve. Participants witnessed the complete process of alternative protein development, from raw material reception to final extraction.
The facility tour showcased impressive technological capabilities:
- Advanced preparation techniques for various raw materials (drying, grinding, sieving)
- Sophisticated extraction equipment with precision control of temperature and pressure
- Cutting-edge analytical testing methods including chromatography and heavy metal detection
CELABOR’s experts, including Job Tchoumtchoua, provided fascinating insights into protein extraction, noting that “protein is a very sensitive compound, anything can have a big impact on the final extracted material“. This understanding is crucial for optimizing the nutritional profile and sensory qualities of alternative protein products.
Collaborative Atmosphere and Cultural Exchange
The meeting fostered productive discussions among partners, strengthening collaborative relationships essential to the project’s success. Partners also enjoyed Belgian culinary traditions during breaks and evening gatherings, including regional specialties like Boulets à la Liégeoise, Chicken Vol-au-Vent, and Speculoos Mousse. In keeping with the project’s focus on alternative proteins, numerous plant-based options were available throughout the event.
Looking Forward: Athens Consortium Meeting
The CoEFTL extends sincere appreciation to Morena Silvestrini (CNTA; project coordinator) and the CELABOR team—especially Soukaina Hilali—for a meticulously organized meeting and providing warm hospitality throughout our visit.
We are pleased to announce that the next in‑person Consortium Meeting will be co-organized by our ACG-RC via CoEFTL and will take place in Athens, Greece. We look forward to welcoming LIKE-A-PRO partners to explore the continued advancement of sustainable food systems in the Mediterranean context.
