Develop good and healthy HMMA textured plant proteins for the food industry

Purpose and goal:

Peter o Bolinder AB together with Peas of Heaven AB, Swedish University of Agricultural Sciences (SLU) and Örebro University (ORU) will carry out an innovation project to develop plant-based foods that have equivalent or better nutritional values than animal products. The project has three areas of innovation: to identify the most suitable crops, to improve the nutritional values, and develop two good and healthy plant-based foods.

Expected results and effects:

The project has three areas of innovation: to identify the most suitable crops, to improve the nutritional values and finally to develop two good and useful plant-based foods. With the results from the innovation project, we will design and build a facility to develop and produce HMMA (High Moisture Meat Analogs) textured plant proteins for Swedish and international customers for better health, a sustainable climate and contribute to increased speed in the food transition.

Approach and implementation: The project is divided into the following work packages: 1 Knowledge gathering 2 Develop protein blends and HMMA (High Moisture Meat Analogs) textured material 3 Nutrition and bioavailability analyses 4 Develop foods, plant-based meat and chicken alternatives.