🥗Alternative proteins instead of traditional animal proteins: how to encourage it? Last week Aleksandra from SWPS University gave a lecture on consumers' psychological, social & geographical determinants of alternative protein choices at Science Festival 2024 in Warsaw, Poland

Exciting updates from FoodRevolution where 🟢Project coordinator Morena presented LIKE-A-PRO 🟢Soukaina from Celabor srl presented a poster (see photo) 🟢Niccolo Revo Foods presented their innovative technology to create 3D-printed salmon filets with sustainable ingredient

📚 Three new LIKE-A-PRO publications shed light on how to run successful #LivingLabs 📌 Governance Framework 📌 Participant Recruitment and Engagement Strategy 📌 Train the Trainer Sessions 🔗 Learn more & download the reports here 👉 shorturl.at/K4kMU

How to successfully recruit & engage participants within a living lab The publication presents a strategy with practical steps to foster inclusivity, engage diverse participants, & enhance research quality by addressing varied motivations & demographics shorturl.at/DawlU

LIKE-A-PRO has joined #ProteinPioneers - a cluster of EU-funded projects with the common objective of transforming the protein production with sustainable innovation. Learn more here 🔗 shorturl.at/DPeof

A great opportunity to introduce our project and share the latest updates and developments.

📢Last week our project coordinator Morena Silvestrini represented LIKE-A-PRO at the #EFFoST 2024 conference, where she gave an update on the project & the latest developments in a special session on #AlternativeProteins organized by GIANT LEAPS project

Danish Living Labs 🍽 Recently, Food & Bio Cluster Denmark organised 3 labs exploring #alternativeproteins. Students tasted snacks with pea flour & mealworms, a mycoprotein burger, & a pea drink smoothie. Verdict? Exciting flavours but high protein & taste expectations remain!

👉Check out the 3rd & final doc in the LIKE-A-PRO series on running successful living labs! This one dives into Train the Trainers (ToT) Sessions - equipping implementers to plan, run & evaluate labs effectively 🛠️ 📖 Read more: like-a-pro.eu/media/4zshelug… #LivingLabs #Innovation

NEW REPORT: Cell-based production of milk components 🥛 The report explores the technologies behind precision fermentation & cultured milk, their current challenges and future potential. 📖Read the report here 🔗foodbiocluster.dk/Files/Files/FB…

📣 All You Need to Know about Processing & Safety of Novel Proteins 🌱 Check out this new scientific report 👇

📌 German consumers are getting a glimpse into the future of food through our LIKE-A-PRO project! 👉🏾 Read how we are engaging consumers and gathering feedback on the perceptions and acceptance of #nextfood alternatives: cscp.org/like-a-pro-pro…

One of the objectives of LIKE-A-PRO is to make alternative proteins more accessible and acceptable to consumers 🌱. This is partly done through the Living Labs 🧪 which are interaction points with consumers. 👉More information here: lnkd.in/esQ-RiK4

𝐃𝐞𝐛𝐮𝐧𝐤𝐢𝐧𝐠 𝐀𝐥𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐯𝐞 𝐏𝐫𝐨𝐭𝐞𝐢𝐧 𝐌𝐲𝐭𝐡𝐬 In an article published on Fi Global Insights, 4 misconceptions about the alternative protein market that often mislead companies, investors, and stakeholders are explored & debunked. 👉 shorturl.at/Wi8TF

Developed by LIKE-A-PRO, this protein is sourced from discarded mushrooms (white button, oyster, shiitake). 🍄 SAFE insists on clear labeling for consumer choice. 👉More information about the project here: like-a-pro.eu/about/ Horizon Europe 🇪🇺 European Commission © Carlos Marín.TIF

🤔 Did you know? LIKE-A-PRO’s Food Actor Network (FAN) brings 52 key players from 18+ countries together to tackle alternative protein challenges! 🌍💡 Learn more 👉 shorturl.at/VUwxD #FoodInnovation #AlternativeProteins

🌍✨Today is World Pulses Day! Pulses are packed with protein, fibre, and nutrients, yet most Europeans don’t eat enough of them. 🤔 How can we change that? At LIKE-A-PRO, we’re creating 16 new alt-protein products from 7 sustainable sources — including yellow beans!

🌱World Pulses Day celebrates legumes that are essential to sustainable agriculture and nutrition. Legumes are rich in protein, and the LIKE-A-PRO project has selected yellow peas as one of the new alternative protein sources developed in the initiative. Horizon Europe 🇪🇺

Can Retailers do more to make Plant-Based Meat Alternatives a Mainstream Choice? A new study funded by LIKE-A-PRO sheds light on the retail practices concerning plant-based meat alternatives in Italy. Learn more here 👉 like-a-pro.eu/news/can-retai…

What can we do within the next 2 decades to mainstream alternative proteins in Europe? A new report published by LIKE-A-PRO brings together the expertise of +50 frontrunning food actors from 22 different European countries to shed light on the question 🔗like-a-pro.eu/news/changing-…