Recovery of alternative proteins extracted from plant by-products for the development of high nutritional value hybrid formulations for the food industry

Project

ProMixQual is an Industrial Research project, co-financed by the Emilia Romagna Region through the PR FESR 2021-2027, which aims to develop innovative process technologies (extraction of high nutritional value ingredients from agro-food by-products) and product (animal products with partial substitution/enrichment with recovered plant protein concentrates), more sustainable and in line with the transition to a circular economy, Strengthening the research and innovation capacity and competitiveness of agro-industrial sectors in the Emilia-Romagna region.

GENERAL OBJECTIVES:

ProMixQual includes:

• Verification of the food safety status of agri-food by-products used for protein extraction;
• recovery of alternative protein sources from by-products of regional agro-food (oilseeds, legumes) through the use of extraction techniques with low environmental impact;
• use of physical treatments such as ultrasound and pulsed electric fields to improve yield and functionality of protein isolates;
• development and evaluation of qualitative and nutritional properties of prototypes of “hybrid” salami and dairy products, made by partially replacing animal proteins with recovered plant proteins.
• Development of a bioactive protein coating/film with antioxidant properties from protein isolates extracted from regional agri-food by-products (oilseeds, legumes) for packaging fresh products.

EXPECTED RESULTS:

• Production of plant protein isolates, with yield, safety, sustainability and technological properties suitable for their use as innovative protein ingredients.
• Development of “hybrid” products of animal origin and dairy (prototypes) with 10-50% substitution with the extracted vegetable proteins and with high nutritional and sensory characteristics.
• Positive impact on health (protein integrity and digestibility, presence of allergens), improvement of environmental impact and approval of “hybrid” products verified by consumer testing.
• Definition of the best formulation and a protocol for the production of a bioactive coating/film that can increase the shelf life of fresh food products.

PROJECT COORDINATOR

SSICA

PARTNERS

CRPA, SITEIA.PARMA, CIRIAGRO

INDUSTRIAL PARTNERS

Savi Italo Srl, Conserve Italia, F.lli Veroni SpA, e Latteria Il Fornacione.