The Insects to Feed the World Conference was held in Québec City from 12th to 16th of June 2022. Côme GUIDOU, Product and quality manager at NEXTGENPROTEINS’ partner, MUTATEC, gave a lecture titled “Partially defatted Black Soldier Fly meal inclusion in Pacific White Shrimps diets: effects on growth performances” at the event. In her presentation …
The Icelandic Innovation week took place this May and NextGen Proteins representatives gave presentations on two occasions during the week. The first presentation was held by the NextGen Proteins project coordinator, Birgir Örn Smárason as a part of the European Union session entitled EU funding programmes: Icelandic success stories. There attendees had the opportunity to …
NextGen Proteins at the Icelandic Innovation week Read More »
Birgir Örn Smárason, the project manager of NextGen Proteins gave his oppinion in a recent article; Insects rising in the online magazine Aquaculture North America The article discusses the various possibilities that are emerging in the world of new protein sources. Special attention is paid to the changing need that has arisen in the wake …
Insects rising – article on insect-protein opportunities in Aquaculture North America Read More »
Get to know the speakers for this informative webinar that will take place 28 April 2022, 16H-17H CEST Massimo Castellari (PhD) is the Scientific Coordinator of the ProFuture project. Based at the Institute of Agrifood Research and Technology (IRTA, Spain), he holds a PhD in Food Biotechnology (1995). Researcher at the University of Bologna (Italy) …
Horizon4Proteins Webinar – Novel Proteins – Food of the future Read More »
One of NextGen Proteins partners, VTT in Finland, has published a news article related to task 5.1.2 of the NextGen Proteins project on stakeholder attitudes. The views of European companies in the food and feed value chains towards the new alternative proteins that are examined in NextGen Proteins have been studied and the article took …
Join the 3rd collaborative Horizon4Proteins Webinar of NextGenProteins with one of its sister projects on April 28th at 4-5 PM CEST In this webinar, the Horizon4Proteins projects will discuss novel proteins and their application in the food of the future. Participants will learn about the latest research via examples of novel proteins products and ingredients. …
Interview with the Next Generation Students! Can you please introduce yourself? My name is Jóhanna and I am finishing my master thesis in Food Science at the University of Iceland in collaboration with Matís in June of 2022. My final project during my bachelor’s was also involving the NextGenProteins project. It was about the regulatory …
NextGen TALKS Proteins – Jóhanna Elín Ólafsdóttir Read More »
On February 3rd NextGenProteins, ProFuture, Smart Protein and Susinchain – four EU H2020 funded projects working on alternative proteins, hosted the second collaborative Horizon4Proteins webinar called Why (not) to eat? European consumers’ views on foods made of alternative proteins. This highly informative webinar, explored European consumers’ views on alternative proteins made with novel ingredients such as …
A successful webinar on European consumers’ views on foods made of alternative proteins Read More »
NextGenProteins, ProFuture, Smart Protein and Susinchain – four EU-funded projects working on alternative proteins, are extremely proud to announce Horizon4Proteins; their collaboration to transition towards a more sustainable and resilient food system in Europe. Given the reality of climate change and natural resource scarcity, it will become increasingly challenging to ensure sufficient, nutritious, safe and …
Alternative proteins: EU-funded projects teaming up to develop sustainable food products Read More »
Join an informative and collaborative Webinar, discussing Consumer acceptance of alternative proteins. While facing climate change and natural resource scarcity, ensuring sufficient, nutritious, safe and affordable food to a fast growing world population with changing dietary habits becomes increasingly challenging. The protein supply is in this respect most critical. Integration of a variety of new …
Why (not) to eat? European consumers’ views on foods made using alternative proteins Read More »
