H2020 PROTEIN2FOOD Project: Development of high-quality food proteins through sustainable production and processing.

The objective of PROTEIN2FOOD is to develop innovative, cost-effective, and resource-efficient plant proteins—protein-rich food sources with a positive impact on human health, the environment, and biodiversity. The protein quality and quantity of selected high-nutritional value seed crops (quinoa, amaranth, and buckwheat) and high-protein legumes (lupin, fava beans, peas, chickpeas, and lentils) will be significantly improved through a multidisciplinary approach including genetic, agronomic, food process engineering, sensory, socioeconomic, and environmental assessments.

The research is expected to improve the quality of plant proteins produced in Europe and the sustainability of their production and processing. Through a better understanding of:

• The genetic mechanisms that drive the formation and accumulation of proteins in the seed.
• The behavior of plants in the face of biotic and abiotic stresses.
• The interactions of proteins with other components of the food matrix and their sensory impact on final food products should lead to the development of adapted plant protein sources with a positive impact on the environment, biodiversity, and human health.

The expected results of the project are:

• Increase protein production by 25% through new, efficient cultivation techniques and optimized crop management, with a 10% increase in EU arable land devoted to protein crop production, also utilizing marginal soils.
• Accelerate the transition from animal-based proteins to plant-based proteins in Europe, with a clear impact on reducing the carbon footprint.
• Increase EU agrobiodiversity by introducing promising, high-quality crops and legumes. Activities will also support the development of prototypes for novel protein-rich foods with exceptional market potential. Finally, we will enhance the EU's visibility in the field of food processing and technology through high-impact scientific publications.