WP4
Development of innovative food products
Research Line 2 · Innovative and Sustainable Food Systems
Lead researcher:
Ana Gomes
Research units: CBQF ∙ CIIS
Overview
WP4 focuses on the development of new plant-based food products, combining sustainability, food innovation, and nutrition.
Building on the resilient crops studied in the project—such as barley, lupin, and tomato—and on the valorisation of biomass and by-products developed in previous WPs, particularly WP3, the work aims to create food solutions with high nutritional value, strong sensory quality, and reduced environmental impact, while promoting more sustainable and circular food systems.
Sustainable food and innovation
One of the main areas of work in WP4 is the development of innovative plant-based foods capable of addressing different nutritional and social challenges.
Products under development include protein-energy supplements tailored for the elderly, as well as plant-based egg alternatives designed for different contexts of use, including both domestic and professional applications.
The project explores combinations of ingredients, processing techniques, and formulation strategies aimed at improving texture, stability, digestibility, and overall sensory experience.
Nutrition, health and dietary transition
WP4 contributes to the transition towards more sustainable food systems by promoting the use of plant proteins and the valorisation of plant-based ingredients and agricultural by-products.
In addition to the nutritional and functional characterisation of the developed products, the work seeks to understand how plant-based foods can support healthier and more balanced dietary habits.
Sustainability and circularity
The valorisation of regional raw materials and agricultural by-products is also a key part of WP4, linking food innovation with circular bioeconomy principles.
The development of prototypes considers not only nutritional quality and food safety but also stability, shelf-life, and scalability for future applications.
