Impact of the Development of Novel Foods Based on Alternative Sources of Proteins

In line with the European Green Deal priorities, the farm to fork strategy for a fair, healthy and environment-friendly food system, and the EU’s climate ambition for 2030 and 2050, the successful proposal will support R&I to promote the production, provision and safe consumption of alternative sources of protein, and dietary shifts towards sustainable healthy nutrition, contributing to the transformation of food systems to deliver co-benefits for climate (mitigation and adaptation), biodiversity, environmental sustainability and circularity, sustainable healthy nutrition and safe food, food poverty reduction, empowerment of communities, and thriving businesses.

Novel foods are foods that have not been consumed to a significant extent in the EU before 15 May 1997. They can be newly developed, innovative foods, foods produced using new technologies and production processes, as well as foods that are or have been traditionally eaten outside of the EU. Alternative sources of proteins (i.e. other than conventional sources of proteins such as meat and dairy or mainstreamed from classical crops) may be considered as novel foods. Novel Foods can only be authorised in the EU market if they do not pose any risk to human health, the food’s intended use does not mislead consumers and are not nutritionally disadvantageous.

Projects results are expected to contribute to all of the following expected outcomes:

• Better and complete information provided about the impact this specific innovation, i.e. the development of novel food (e.g., insect protein, micro and macro algae-based products, microbial proteins, food/aquaculture by-products) would have especially for the food system in terms of sustainability (particularly economic and social aspects).
• Solutions that can help achieving the objectives of the European Green Deal, especially the farm to fork strategy, and Food 2030 priorities: nutrition for sustainable healthy diets, climate and environment, zero pollution, circularity and resource efficiency, innovation and empowering communities (e.g., meeting the needs, values and expectations of society in a responsible and ethical way).

• Assess the potential of insect protein, micro and macro algae-based products, microbial proteins and/or food/aquaculture by-products in terms of market development taking into account the farm to fork strategy objectives based on up-to-date/new knowledge about them.
• Assess their economic impact (e.g., price, production cost, share of market, etc.) and assess the impact such development will have on other sectors, across the food and the bio-based systems.
• Assess their social impact (e.g., health aspects, consumer acceptance including considering gender and age aspects, cultural aspects).
• Assess their potential (as well as related risks and trade-offs) to address the most relevant European Green Deal objectives, including environmental ones, compared to conventional sources of proteins (e.g. meat and dairy), and the need to shift to sustainable and healthy diets.
• Implement the multi-actor approach by involving a wide range of food system actors and conducting inter-disciplinary research.
• International cooperation is strongly encouraged.
• Where relevant, activities should build and expand on the results of past and ongoing research projects (especially related to environmental aspects developed by the projects funded under HORIZON-CL6-2021-FARM2FORK-01-12 and HORIZON-CL6-2022-FARM2FORK-01-07, and projects funded under other relevant topics in this Work Programme). Projects should have a clear plan as to how they will collaborate with other projects selected under this topic (if funding of more than one project is possible) and any other relevant topic. They should participate in joint activities, workshops, focus groups or social labs, and common communication and dissemination activities, and show potential for upscaling. Applicants should plan the necessary budget to cover these activities.