Village By CA North of France

European call for applications: “Innovate to develop people demand for plant-based proteins products"

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Nutritional challenge

Sources of plant-based protein can range from proteins which are already widely consumed (dry vegetables, soya, etc.) to alternative forms of protein (algae, micro-organisms, traditional plants, etc.). Preference will be given to those sources which place the emphasis on quality and land.

Indirect consumption of plant-based protein via animal feeds is out of scope. The same applies to new sources of animal proteins, such as insects which are off-topic.

New technologies are encouraged, but not those which involve genetically modifying organisms or genome editing – as people would be reluctant to adopt such technologies quickly.

The quantity of proteins and the various different types contained in the source should ensure that it is possible to meet one's daily nutritional requirements as part of a balanced diet.

Technologies for reducing anti-nutritional factors or improving the nutritional quality of plant-based proteins – traditional varietal selection, biotechnologies, processing technologies and inactivation technologies – are welcome.


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Environmental challenge

The production of plant-based proteins or their transformation from the field (or the sea) to the plate must generate an environmental footprint that is lower than the footprint generated by the production of animal proteins. It should also be less harmful to the planet's biodiversity, promote complete use of the original plant as part of a minimalist transformation process.



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Taste challenge

The sensorial experience provided by plant-based proteins should be as pleasant as that provided by animal proteins – without necessarily being the same. The scope goes way beyond simply imitating meat or developing substitutes for it.


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Repletion challenge

Plant-based proteins should provide the same sensation of repletion as animal proteins.


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Cultural challenge

For them to choose a diet that contains more plant-based protein, consumers have to make changes to their behaviour, as well as modify their cultural references and beliefs.

Services such as consumers digital apps or ecological / nutritional footprint indicators set to encourage and motivate people to choose food products which are more balanced with plant-based proteins and which have a smaller ecological footprint are welcome.