Circular and inclusive utilisation of alternative proteins in the mediterranean value chains
Current European agricultural production systems are heavily dependent on protein imports, to cover mainly the nutritional needs for livestock animals and farmed fish, as well as for human consumption. Due to this dependency, European farming systems are fragile and vulnerable to rapid disruptions of supply chains. To tackle this issue, EU and particularly Mediterranean countries are in search of competent, sustainable, locally available alternative protein sources.
In this framework, the PRIMA project CIPROMED [«Circular and Inclusive utilisation of alternative PROteins in the MEDiterranean value chains»] aims to propose alternative protein sources for the Mediterranean food and feed value chain. Particularly, the ground-breaking objective of this PRIMA project is the integration of insect farming and microalgae cultivation in the Mediterranean supply chains, together with the management and valorisation of agri-industrial side-streams, as well as their transformation and fermentative bioconversion into valuable resources. The recovery of ingredients that are based on these natural resource-based substances will be performed through applying cascades of processes enabling the sequential extraction and fermentation of alternative ingredients. The suitability of the new protein ingredients in prototypes of food and feed, will be demonstrated in order to provide validated food and feed products, assured by a systemic LCA-based sustainability assessment. To achieve these goals, CIPROMED aims to adjust novel protein production to the unique Mediterranean conditions, creating a new, socio-economically feasible and environmentally sustainable alternative protein production system located in Mediterranean countries.
This research is supported by the EU-PRIMA program project CIPROMED (Prima 2022 – Section 1).
EU program: Partnership for Research and Innovation in the Mediterranean Area Programme (PRIMA)
University of Thessaly (UTH), Greece
Deutsches Institut für Lebensmitteltechnik e.V. (DIL), Quakenbrück, Germany; Alma Mater Studiorum- Università di Bologna (UNIBO), Bologna, Italy; University of Turin (UNITO), Torino, Italy; Italian National Research Council (CNR), Bari,Italy; Technion - Israel Institute of Technology (IIT), Haifa, Israel; Institut für Lebensmittel- und Umweltforschung e.V. (ILU) Bad Belzig, Germany; AlgaEnergy S.A. (AE), Madrid, Spain; nextProtein Tunisia Sarl (NP), Ariana, Tunisia; SPAROS Lda (SPAROS), Olhão, Portugal; Flying Spark LTD (FS), Rehovot, Isreal; AquaBioTech Group (ABT), Mosta, Malta; ELVIZ SA (ELVIZ), Platy, Greece; RTD TALOS Ltd. (TALOS), Engomi, Cyprus; Stolzenberger Bakery (SB), Bönnigheim, Germany; Green Development and Innovation Association (GDI), Taoujdate, Morocco; Georg-August-Universität Göttingen Stiftung Öffentlichen Rechts (UGOE), Göttingen, Germany
Institut für Lebensmittel- und Umweltforschung e. V. (ILU)
The Institute for Food and Environmental Research e. V. (ILU) is a non-university research institution. In Bad Belzig, Nuthetal and Potsdam, the ILU operates test facilities for extraction, extrusion and biomass production, and is involved in environmental technology, the food revolution, climate protection and the development of rural areas. Contract research and services for companies and research institutions at home and abroad are also tasks.