Description of the Task

Novel foods are newly developed foods derived from new sources and produced using innovative technologies and production processes. They can contribute to possible replacement of meat production (especially ruminants for the high level of GHGs emissions) by alternative protein-rich foods (e.g., legumes) and alternative sources for vitamins and micronutrients, associated with low environmental life cycle impacts transformation processes, adding functional and sensorial value to indigenous or local species and recovering functional and bioactive ingredients from food by-products; and developing bioactive rich food products (connected to Systemic’s WPs,  WP3.2 bioavailability, WP3.3 physiological effects).