project - EIP-AGRI Operational Group
GO DIIANA: Development of a circular and sustainable value chain based on the Inclusion of Insects in Foods based on Alternative Proteins
Contexte
The GO DIIANA, project entitled "Development of a circular and sustainable value chain based on the integration of insects in foods based on alternative proteins", focuses on the use of insect protein as an alternative protein source for the development of innovative products for human nutrition optimising the transformation processes of the larvae of Tenebrio molitor (TM), in order to obtain food ingredients with improved characteristics and properties that meet the requirements of the final food matrix (nutritional profile, sensory properties and functional properties). The project will establish an integrated value chain for the development of human food products based on locally produced insect protein, also seeking added value for access to export markets that value traceability, production control, sustainability and environmental viability of the new products. As a final result, the project will provide a solution that increases the protein offer and broadens consumer choice through the development of new insect protein-based foods.
Objectives
- Establish the desirable characteristics and properties according to nutritional, techno-functional and organoleptic criteria of the insect-derived ingredient to be developed.
- Develop ingredients derived from TM that are highly competitive and suitable as a food ingredient by means of larvae transformation processes.
- Determine the conditions for incorporating insect protein in paste formulations suitable for various final applications, taking into account its combination with other plant-based proteins.
- Obtain and validate prototypes of innovative insect protein products.
- Identify the technical, economic and environmental feasibility of the manufacture of new products.
Activities
Activity 1 "Technological study of flours", includes the study of the characteristics of TM commercial flours and their suitability for use in the food products to be developed in the project.
Activity 2 "Study for the improvement of the techno-functional properties of flour and the obtaining of ingredientsderived from TM".
Activity 3 "Development of prototypes", focuses on obtaining prototypes of different food products that include TM flour in their formulation.
Activity 4 "Validation of prototypes", includes the validation of the prototypes obtained in activity 3 both at nutritional and sensory level.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP009 Spain - Rural Development Programme (Regional) - Cataluña
Emplacement
- Main geographical location
- Barcelona
- Other geographical location
- Tarragona
EUR 134220.17
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Project keyword
Contacts
Project coordinator
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Sonia Puerto
Project coordinator