S17 - Session O4 - LOCALNUTLEG: Developing innovative plant-based added-value food products through the promotion of local Mediterranean NUT and LEGUME crops

Authors: Ingrid Aguiló *, Jordi Ortiz, Gemma Echeverria, Maribel Abadias

Dietary habits of population of the Mediterranean basin have been changing during the last decades for the strong growth in vegetarianism, the high demand of plant-based meat analogs, the religious considerations having a significant impact in the development of prepared plant food and the increase of launching products to cover metabolic diseases and allergies such as lactose and gluten intolerance or cow's milk protein allergy. In view of this growing demand, the development of innovative food products or the re-design of traditional Mediterranean recipes and ingredients in order to satisfy consumer demand has led to explore alternative-protein and plant-based products. In this sense, the nuts and legumes have a high proportion of fat and protein content being potentially explored as raw vegetable ingredients for different food categories including vegetable beverages, dairy analogs, alternative bread and pasta or meat analogues. Despite there are thousands of known nuts and legume species in the Mediterranean region, an unknown number of species are yet to be explored for food production through food processing applications. For instance, the application of nuts and legumes with Protected Designation of Origin (DOP) or Protected Geographical Indication (PGI) or legally registered trademark as main ingredient in the formulation of plant-based prepared foods. The idea of this project proposal is to empower local Mediterranean nuts and legumes with characteristics which depend exclusively on the territory on which they are produced through their exploration in the development of innovative plant-based products, alternatives to animal-based or grain-based flours products as well as reintroduce them in traditional Mediterranean cuisine. The goal is to identify main local nut and legume provided by each participating country with nutritional and biotechno-functional properties to be integrated in novel plant-based products. The innovative plant-based alternative products will be formulated by the application of food processing strategies to preserve or improve their healthiness and quality. In addition, an integral valorization through all the plant-based food processing value chain will led to obtain valuable cascade natural ingredients diversifying vegetarian diet. Acknowledgements. PRIMA programme for funding LOCALNUTLEG project (Grant Agreement nº2033, Call 2020 Section 1 Agrofood IA). The PRIMA programme is supported and funded under Horizon 2020, the Framework European Union's Programme for Research and Innovation