The project Biogreenfood seeks to develop healthy products from vegetable protein.
PhotoSchool Farmacia y Nutrición/Dr. Carlos Javier González Navarro and Dr. Fermín Milagro researchers of project Biogreenfood.
project BIOGREENFOOD has been launched, led by Dr. Fermín Milagro, of the research center in Nutritionand in which researchers from that center and from the department of Microbiology and Parasitology of the University. In addition, the Consortium is formed by several entities from Navarra such as Ingredalia, coordinator del project, Alimentos Sanygram, group AN, Productos Trevijano, Alinter Alimentación, Galar Foods and the Public University of Navarra.
The project Biogreenfood, which will last two and a half years, is framed within the Strategic Projects Program of research and development 2024-2027 of the Government of Navarra, specifically in the challenge Healthy and Sustainable Food (ALPES VII) and "arises from the current trend of adopting healthier diets, using non-animal protein sources obtained from sustainable systems. It is essential to develop products based on plant proteins that are attractive, nutritious, sustainable and that respond to consumer preferences. Thus, we want to go a step further and use biotechnologies and sustainable processes to obtain new ingredients and bioactive compounds with industrial application and/or beneficial effects on health" explains Carlos Javier Gonzalez Navarro, director Innovation research center in Nutrition.
This new project is based on the previous knowledge of another project, ALISSEC, as a result of which a new challenge was proposed, to obtain new ingredients and bioactive compounds from legumes and vegetable by-products through the application of sustainable (bio)technologies and processes. This challenge involves two objectives: 1) To obtain improved legume flours with an organoleptic, nutritional and technological profile suitable for the development of ingredients and foods; 2) To obtain bioactive compounds of food interest from vegetable by-products by applying sustainable (bio)technologies for the development of healthy ingredients and cleaner technological processes.
