Development of a range of pre-cooked dishes with proteins of fungal origin.<\/p>\n\n\n\n
In developed countries, the per-capita consumption of proteins of animal origin is greater than the amounts needed from a nutritional point of view, which carries with it important consequences when it comes to environmental impact.<\/p>\n\n\n\n
It becomes necessary to find a way to replace animal protein with vegetable protein in order to re-balance the sources of origin of proteins in the diet in order to reduce these negative impacts.<\/p>\n\n\n\n
The PROTEFUNGI project\u2019s goal is to research and develop new vegetable-origin projects with a high protein content obtained from fungal production. The project\u2019s goal is to develop new products that are healthier and which are more socially and environmentally sustainable, when compared to meat from animals.To that end, PROTEFUNGI is considered to be a project which encompasses all the links in the food chain, from the production of raw materials at the fundamental research level (INNOMY<\/a>) to their sale (EROSKI), passing through industrial production (AUZOLAN<\/a>). It should also be noted that Leartiker<\/a>, an agent in the RVCTI Basque Science and Innovation Network, is also participating.<\/p>\n","protected":false},"featured_media":43818,"template":"","projects-category":[235],"projects-region":[233],"class_list":["post-43513","projects","type-projects","status-publish","has-post-thumbnail","hentry","projects-category-consumo-saludable","projects-region-regional"],"acf":[],"yoast_head":"\n