emesh

TOWARDS THE PROTEIN TRANSITION: PROTEIN TEXTURISATION FOR THE DEVELOPMENT OF HEALTHY, SUSTAINABLE AND AFFORDABLE PRODUCTS

EMESH project arises from the need to research and develop new texturised proteins that are healthy, sustainable and affordable for all consumers through extrusion technology. To this end, different proofs of concept will be carried out, leading to the development of 9 optimised and scalable texturised proteins. Once obtained, they will be introduced in the development of plant-based products. All products will be linked to the concept of organoleptic quality, sustainability, scalability, nutritional density, economic accessibility and any other demand that may arise during the project.

With this project, FUDin responds to new consumer demands and aligns itself with national and international strategies for sustainable development in the food sector, through a firm commitment to technological specialisation.

With the EMESH project, FUDin completes the range of extrusion technologies available, increasing its service and transfer capacity to the agri-food sector.

GOALS

The main objective of EMESH is to obtain new texturised proteins produced with the novel patented POWERHEATERTM technology, developing new healthy products with high nutritional density and competitive production costs for the agri-food industry.

In addition, the following sub-objectives are proposed:

  • Detection of the market opportunity through the use of the online platform Mundosabor, focus groups with agri-food companies and purchasing decision-makers.
  • Comparison of the protein texturised products obtained with the 4 extrusion technologies located at the Ctic Cita facilities.
  • Obtaining process and formulation conditions that allow the development of protein products with optimised manufacturing costs.
  • Microbiological, nutritional, physico-chemical and sensory characterisation of the prototypes developed.
  • Consumer validation of the final prototypes and market study.

ABOUT EMESH