ScenoProt project will boost local protein production for real sustainability

By Niamh Michail contact

- Last updated on GMT

“Foodstuffs developed in the course of the project will be turned into products, making them well-known brands that are attractive to consumers,” says head researcher Anne Pihlanto.
“Foodstuffs developed in the course of the project will be turned into products, making them well-known brands that are attractive to consumers,” says head researcher Anne Pihlanto.

Related tags: Marketing, Sustainability

ScenoProt, a six year Finnish project will bring together scientists, consumer specialists and product developers with one aim: developing self-sufficiency in protein production for global sustainability.

Spanning six years and with a six-million euro budget, ScenoProt will look at developing and marketing potential protein sources from insects, mushrooms and processed raw vegetable materials.

“The bulk of the protein on our plates originates in Brazil, because the protein fodder consumed by food-producing animals consists mostly of soy grown there. If the vision proposed by the ScenoProt project (…) becomes reality, by 2030 our food production will no longer be dependent on a handful of large Brazilian companies,” ​says a statement made by coordinating body, the Luke Natural Resources Institute of Finland.

According to principal research scientist at Luke, Anne Pihlanto, Finland currently is less than 20% self-sufficient in protein production – the aim is to bring that figure up to 60% and to encourage similar changes across Europe.

A multi-disciplinary approach

By involving not only scientists but also consumer research companies, the project’s results will be able to make the jump from theories on paper to products on shelves.

Finnish consumer insight company, Makery, is there to prepare the terrain for companies wishing to invest.

Head of product management and sales at Makery, Antti Isokangas, told FoodNavigator: “The aim is to deliver information about market potential to the industry so that they can make the decisions. We’re developing prototypes rather than fully marketable, finalised recipes for products [by] providing consumer feedback.”

Consumer behaviour, primary production capabilities, distribution channels and regulatory issues will all be taken into account in order to appeal to a broad range of companies in the food industry.

Global ideas for a global problem

And although based in Finland and looking at Finnish consumer attitudes, Isokangassaid says that a lot of the findings will be applicable anywhere.

“ScenoProt will not focus on promoting Finnish products or their marketing per se. If they export from Finland we think it’s good. If they decide to produce new products only for the local markets, that is great as well.

“In the end, the aim of ScenoProt as a whole is to tackle global issues of food security that are affected by local actions all around the world and at the same time provide tools for Finnish companies to be part of it, whether it be local or global business.” 

Other partners will include the universities of Helsinki, Jyväskylä and Turku, and Dutch industry sustainability organisation TNO.

ScenoProt is funded by the Academy of Finland.

Related news

Show more

Related products

show more

Less sugar, fuller fruity flavour

Less sugar, fuller fruity flavour

H&F – Innovative Solutions for your Product Developments | 23-Sep-2019 | Application Note

Herbstreith & Fox presents new Classic pectins which set with no added calcium – perfect for modern fruit spreads with as little sugar as possible,...

How to find textural perfection in meat alternatives

How to find textural perfection in meat alternatives

Stable Micro Systems | 25-Mar-2019 | Technical / White Paper

An increase in vegetarian diets has led to a rise in demand for meat alternatives. Replicating the texture of meat is vital to consumer enjoyment, but...

Impact of the new Novel Food process on applicants

Impact of the new Novel Food process on applicants

Pen & Tec Consulting Group | 11-Mar-2019 | Technical / White Paper

A year after its implementation, this technical paper questions whether changes to the novel food regulation have brought about positive improvements to...

The unrivalled potential of gelatine

The unrivalled potential of gelatine

Gelita AG | 03-Dec-2018 | Data Sheet

Gelatine’s multifunctional technological properties provide product developers with an unrivalled toolbox for current and future food applications. None...

Related suppliers

Follow us

Featured Events

View more

Products

View more

Webinars