SEFS Alumni News Winter 2019
Major new EU project to develop alternative proteins
A groundbreaking new EU project to develop innovative new plant-based protein foods, led by UCC School of Food and Nutritional Sciences researchers, will launch in January 2020.
A total of 33 partners from industry, research, and academia across 21 different countries will collaborate on the project, which is led by Professor Elke Arendt and Dr Emanuele Zannini of the School of Food and Nutritional Sciences, UCC.
It is expected that the first wave of products – including plant-based meats, fish, seafood, cheese, infant formula, as well as baked goods – will go to market in or around 2025.
Smart Protein has a total budget of €9.6 million, €8.2 million of which is provided by the European Commission. It will run for four years from 1 January 2020.
For further information, please contact Dr Emanuele Zannini, email@example.com