Alternative Proteins

  • “IPSUS” Innovative Plant and Seaweeds Upcycled Sources - ERA-NETs SUSFOOD2 and FOSC Joint Call
    Increasing the use of underutilized protein-rich by-products for food applications would be a transformative breakthrough. The IPSUS project will facilitate future-fit food system transformation in a resource-efficient way by connecting sustainable protein shift (i.e. plant and seaweed protein-based food) to food loss and waste valorization.

  • “ALTERNATIVE - Alternative protein sources in the European diets – integrating health risk-benefit and sustainability” - GP/EFSA/ENCO/2020/03 - Partnering grants; 2021-2022
  • The project “ALTERNATIVA | Alternative protein sources in the European diets – integrating health risk-benefit and sustainability” aims to develop a holistic approach to assess the impact of alternative protein sources, integrating health and sustainability assessment (including health, environment, economy and societal aspects). Specifically, this project aims to gather and combine expertise in risk-benefit assessment and sustainable impact assessment, to enhance the capacity of partners involved and to apply this to the evaluation of the impact of replacing red meat consumption by alternative protein sources.

Reference list:

  • Andreani G., Sogari G., Marti A., Froldi F., Dagevos H., Martini D. (2023). Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities. Nutrients. 15(2):452.
  • Caputo, V., Sogari, G., and Van Loo, E.J. (2022). “Do plant-based and blend meat alternatives taste like meat? A combined sensory and choice experiment study.” Applied Economic Perspectives and Policy 1– 20.
  • Sogari, G., Li, J., Wang, Q., Lefebvre, M., Huang, S., Mora, C., & Gómez, M. I. (2022). Toward a reduced meat diet: University North American students’ acceptance of a blended meat-mushroom burger. Meat Science, 187, 108745.
  • Sogari, G., Li, J., Wang, Q., Lefebvre, M., Gómez, M. I., & Mora, C. (2021). Factors influencing the intention to purchase meat-mushroom blended burgers among college students. Food Quality and Preference, 90,
  • Stelick, A., Sogari, G., Rodolfi, M., Dando, R. and Paciulli, M. (2021). Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains. Journal of Food Science



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