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Objectives

The objectives of the DEFI project (Development of functional vegetable protein ingredients and proof of concept via the manufacture of fermented products for human food) are twofold :

- Develop a solution of functional vegetable protein fractions (alone or in mixture), allowing in particular to obtain fermented products meeting the consumers demand, both in terms of taste and texture, and respecting the nutritional qualities of dairy products

- Provide proof of concept through the production of prototypes " 100% vegetable proteins fermented products" and without added texturants, standard or with high protein level, with a gelled texture similar to yogurts meeting the consumers demand.

Context and challenges :

Animal proteins are and will be increasingly consumed in the world. An increase in global protein demand is estimated at 40% by 2030 for food and feed. This increase is related to two main factors:

- a constantly growing world population
- an increase in the standard of living of the populations which leads to an increase of their food consumption

This growing demand for animal protein is not sustainable in the long term because it requires a lot of surface, water and is highly polluting. The satisfaction of the future demand can only pass by the development of alternative proteins among which vegetable proteins.

Highly strategic for the three consortium stakeholders, this project will structure a new agricultural raw materials processing sector by developing new products that meet consumer demand.

Partnership :

• Project leader: Tereos Syral SAS
• Other partners: INRA (BIA), General Mills France