Kontext

There is currently a market shortage of vegetable protein-based products with the characteristics of as many types of meat as possible. These products are known as meat analogues, and their main characteristic is that the consumer can use them as a substitute for the meat products that they are consuming.
The most obvious example is a beef burger. A meat analogue for this product would be a dish based on vegetable protein, such as soy, which would be cooked just like a beef burger and have the same appearance, flavour and colour.
The texture of this type of product is now quite effective, as many analogues have a consistency that is very similar to meat products. However, what is lacking is a solution that provides meat's typical flavour and colour, especially while the products are cooking.
LegHemoglobin, a vegetable protein derived from soybean nodules, provides the colour and basic flavour of meat for use in vegetable by-products, and in mixtures of meat and vegetables. This protein is obtained by modifying a yeast that secretes it, and it is subsequently purified for use in industry as an ingredient for vegetarian applications.
No company in Europe is currently able to produce this ingredient, and this project aims to develop a method to obtain it. Being pioneers in its development would enhance the competitiveness of Catalan companies.