Towards multifunctional protein ingredients from mild processing of plant co-products high in healthy lipids - M2ProLIV

M2ProLIV is a multidisciplinary initiative that seeks to rethink the standards of our food system by focusing on sustainability and nutritional balance. The goal of the project is to address the challenges facing the agri-food sector, in particular the transition towards the use of healthier and more sustainable natural protein ingredients, while preserving food quality.
M2ProLIV project team 漏 糖心Vlog

M2ProLIV project team © 糖心Vlog

Issues

The agri-food sector urgently needs to make food systems more sustainable by improving both the composition of products and their ability to withstand degradation, from production through to consumption. Consumers are becoming more attentive and increasingly favour natural ingredients.

This shift is driving a transition towards more sustainable and healthier products, but it must also ensure that their nutritional and sensory quality is maintained. However, natural ingredients pose challenges due to the molecular complexity and variability of biological resources. This is why a key priority is to rethink food production, particularly regarding the selection and incorporation of natural ingredients in processed products.

Description

M2ProLIV presents a multidisciplinary approach aimed at diversifying protein sources, combining selection criteria based on food performance, functionality and sustainability.

M2ProLIV proposes:

  1. using natural and readily available resources;
  2. ensuring the mild processing of raw materials within a circular economy approach;
  3. producing foods with improved nutritional qualities, without compromising their sensory properties or shelf life.

To this end, M2ProLIV will reassess the use of protein ingredients by working with by-products generated in oilseed pressing industries (such as hemp and walnuts) and microalgal lipid production, where the remaining residues are not fully utilised. In addition to the fact that these by-products are currently underused or not used at all for their protein fraction, this also presents an opportunity to develop value chains in which France plays a leading role.

Protein fractions obtained through mild fractionation processes (wet or dry) will be studied to provide more functional and nutritionally appropriate ingredients.

In addition, M2ProLIV will seek to develop the technological functionalities of protein fractions through solid-state fermentation or enzymatic proteolysis, paving the way for the creation of new products for consumers.

Expected results

The goal of M2ProLIV is to improve the food industry by proposing innovative approaches and technologies, while preserving food quality and increasing agricultural incomes in a sustainable manner.

This project is expected to:

  • improve the efficiency of mechanical extraction in oilseed processing;
  • propose innovative approaches to increase the value of co-products in the lipid value chain;
  • develop high-performance protein ingredients;
  • propose new strategies to enhance the oxidative stability of food lipid dispersions;
  • develop a tool to assist in the pre-selection of plant matrices
  • propose technical processes that preserve nutritional quality and oxidative stability in processed foods;
  • accelerate the transition towards the consumption of plant proteins;
  • enhance France’s leadership by introducing an innovative approach to build autonomy and to develop sectors;
  • develop prototypes of ingredients or new protein-rich foods;
  • make French industries and research units more competitive.
Contract partners : University of Montpellier, IRD, CNRS, l'INRAE, Green Spot Technologies, Terres Inovia