Description of
Novel Food Task 2.3
Task 2.3
Novel Foods based on new ingredients, materials, and processes
Task Leaders: Lillian Barros (Vice-Coordinator, Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Portugal); Pascal Bonnarme, (Vice-Coordinator, INRAe, Paris-Saclay Food and Bioproduct Engineering Research Unit (SayFood), France)
Systemic
An integrated approach to the challenge of sustainable food systems: adaptive and mitigatory strategies to address climate change and malnutrition (Coord: Habtamu Alem (Norvège))
WP2
Sustainable and Value-Added Food Production
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Aim: To assess the innovations and transformations needed for future terrestrial and aquatic food production
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Task 2.1) Crop production optimization, biodiversity, and plant breeding
Task 2.2) New developments in integrated food production systems
Task 2.3) Novel foods based on new ingredients, materials, and processes
Task 2.4) Food production new risks and safety assessment
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Task 2.3 objectives
Possible replacement of meat production (especially ruminants for the high level of Green House Gases (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;
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Adding functional and sensorial value to indigenous or local species and recovering functional and bioactive ingredients from food products; and developing bioactive rich food products