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Optimised processes for preparing healthy and added value food ingredients
from lupin kernels, the European protein-rich grain legume
HEALTHY-PROFOOD

Contract number : QLK1-2002-02235
Contract type : Shared Cost Project
Total cost : Under negotiation
EC contribution : Under negotiation
Starting date : not yet determined
Duration : 36 Months
Scientific Officer : Alkmini Katsada
Project website : not yet available
Coordinator
Prof. Dr Anna Arnoldi
UniversitÓ degli Studi di Milano
Dipartimento di Scienze Molecolari e Agroalimantari
via Celoria 2
20133 Milano
Italy
Tel.: +39-02-50316806
Fax: +39-02-50316801
E-mail: Anna.Arnoldi @ unimi.it
Background

Proteins are an essential ingredient for the preparation of foods. The European ingredient market is approaching maturity, but experiencing a period of unrest due to the demands of food manufactures: in particular, as a result of the BSE crisis, they plan to use as much as possible plant proteins instead of animal proteins.

Lupin is an ancient European protein-rich grain legume typical of the Mediterranean region and produces seeds with a protein content that is both qualitatively and quantitatively similar to soybean. Its protein content, varying from species to species, is around 35 to 40 % in Lupinus albus. Lupin seed has a very low content of antinutritional compounds, such as hydrolase inhibitors, lectins, saponins, oligosaccharides of the raffinose family. All these factors indicate that lupin has all the potentialities to become an excellent source of added-value food protein ingredients.

This project will develop protocols for preparing lupin ingredients and food items therefrom that may be well accepted by EU consumers for their sensory and nutritional characteristics. It will evaluate nutritional characteristics and assess potential health benefits. It will assure traceability of lupin-based ingredients in food items and assess allergenic potential. Model foods will be sensory evaluated in collaboration with EU consumer associations. It will produce a survey with statistical data on protein ingredients in EU and trends of consumers and industrialists on novel products. Finally, it will promote lupin-based ingredients and food items in Europe through involvement of consumer associations.

Objectives
  • To optimise economically competitive and environmentally sustainable processes for the preparation of food ingredients with optimal technological, sensory, and nutritional characteristics, based on lupin kernels, that may also be potentially beneficial for health.
  • To obtain protocols for the preparation of food items based on lupin proteins that may be very well accepted by the European consumers for their sensory and nutritional characteristics.
  • To promote lupin based ingredients and food items in Europe through the involvement of consumer associations.
(expected) Results and achievements
  • A survey gathering statistical data on protein ingredients for food industry in EU, as well as trends of consumers and industrialists regarding novel products;
  • Optimisation of economically competitive and environmentally sustainable processes for preparing lupin protein ingredients with improved technological, sensory and nutritional characteristics, which may be beneficial for health;
  • Economical assessment on the place of lupin ingredients in the ingredient market;
  • Protocols for the preparation of lupin protein based food items with optimal sensory and nutritional characteristics;
  • Assessment of the potential health benefits of these food ingredients/items in hypercholesterolemia, hypertension, and diabetes;
  • Assessment of the consumer acceptance of these food items;
  • Promotion of lupin based ingredients and food items by active participation of consumer associations.

Partners

UniversitÓ degli Studi di Milano
Dipartimento di Scienze Farmacologiche
Via Balzaretti 9
20133 Milano
Italy
Aristotle University of Thessaloniki
School of Chemistry
University Campus
54006 Thessaloniki
Greece
National Food and Nutrition Institute
WHO Collaborating Centre for Food Contamination Monitoring
Powsinska 61/63
02-903 Warsaw
Poland
The Royal Veterinary and Agricultural University
Chemistry Departement
Thorvaldsensvej 40
1871 Frederiksberg C
Denmark
Technical University of Denmark
Biocentrum-DTU
S°lvtofts Plads, Bld.224
2800 Kgs. Lyngby
Denmark
Valio Ltd, r & d
Meijeritie 6
P.O Box 30 0039 Helsinki
Finland
Food Technology Innovation
Via Martiri della LibertÓ 19
20060 Liscate
Italy
CoopÚrative Agricole "La Noelle Ancenis"
Route de Thourie
35640 Martigne Ferchaud
France
Fraunhofer Gesellschaft zur F÷rderung der angewandten Forschung
Giggenhauser Stra▀e 35
85354 Freising
Germany
Bioraf Danmark Fonden
Lykkesvej 11B
3720 ┼kirkeby
Denmark
Association EuropÚenne de Recherche sur les ProtÚagineux
Executive Secretariat
12 Avenue George V
75008 Paris
France
Asociaciˇn de Usuarios de la Comunicaciˇn
Cavanilles,29-6 B
28006 Madrid
Spain
General Consumers' Federation of Greece
7 Akadimias Str.
10671 Athens
Greece
Consumers Protection Centre
54,Tsimski Str.
54623 Thessaloniki
Greece
Altroconsumo
Via Valassina 22
20159 Milano
Italy
Asociaci˛n General de Consumidores, Confederaci˛n
Plaza de Navafria, 3
28027 Madrid
Spain


Fifth Framework Programme

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:

Volume 1 (PDF 2.9 MB)

   

Volume 2 (PDF 1.9 MB)

 

Last update

:

23-09-2003



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