The OANNES project is motivated by the need to investigate innovative pre-treatment technologies that improve the nutritional and organoleptic quality of textured foods from plant-based proteins and biopolymers with smoother fish-like textures that differ from the textures of current meat analogues.
In addition, the project also aims to develop scalable and sustainable production processes to ensure the commercial viability of these products in the global market.
The initiative implies a significant advance in the state-of-the-art of the texturized food industry by proposing the application of pre-treatments of plant proteins and biopolymers with innovative technologies such as microwaves, ultrasound and ultraviolet light.
The main objective of OANNES is to investigate 3 physical technologies applied on 3 plant proteins and 3 plant biopolymers used as ingredients, which demonstrate organoleptically positive effects on texturised products using 3 unique texturisation technologies of Ctic Cita.
In addition, the following sub-objectives are proposed: