WP3: Nutrition and Product Development

Lead Partner: Universidade Catolica Portuguesa

The overall objective of WP3 is to develop novel food and non-food uses for legumes by screening and processing a range of ingredients and formulations appropriate for regional production systems and historical culture. Raw materials from the farm Case Studies will be used to create nutritional profiles, explore best practice for processing and test prototypes for taste, texture and nutritional elements, ultimately for new markets, including aquaculture.



Specific Objectives


Task 3.1

Comprehensive nutritional screening of raw material obtained from Innovation Case Studies

 

Task 3.2

Test the screened legumes for processing characteristics to ensure total utilisation and marketing

 

Task 3.3

Optimise of novel processes for pulse components and co-products for beverages, and foods

 

Task 3.4

Optimise of novel processes for pulse components and co-products for aquaculture and animal feeds

 

Task 3.5

Develop and increase the availability of legume-based options in wide-scale distribution menus

Deliverables


D3.1

Data for Life Cycle Analysis proof of concept (Month 20)

 

D3.2

Scope licensing & patent filling (Month 24)

 

D3.3

Two scientific publications (Month 40)

 

D3.4

Best practice guide on legume processing and inclusion (Month 46)

 

D3.5

Innovation Catalogue (Month 46)