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Work Packages

Establish a database with the nutritional and chemical characterization of PDO/PGI trademark and autochthonous nuts and legumes varieties from Mediterranean countries; Selection of the most promising samples to be used as sources of functional ingredients.

The main goal of WP2 is to develop innovative beverages and fermented food products from local Mediterranean nuts and legumes. This will be achieved by the following succession of inner-related objectives: i) Generate innovative plant-based milk-analogues from the most promising nuts and legumes. ii) Generate innovative fermented probiotic plant-based products: fermented beverages, yogurts and cheese analogues, from selected nuts and legumes. iii) Produce starters and /or probiotic strains by 1) cultivating them on the by-products obtained during membrane filtration processes used for the preparation of the fermented plant-based products and 2) by directly drying these food-grade cultures using spray drying. The starters and /or probiotic strains can then be implemented in the various fermented plant-based products.

The main goal of WP3 is to integrate local Mediterranean nuts and legumes with a legally registered trademark (POD or PGI) or autochthonous identity in the development of traditional and gluten-free bakery and pasta products with high quality and valuable nutritional features. This will be achieved by the following specific objectives: i) Characterization of nutritional and technological properties of nut and legume flours; ii) Improvement of flour technological properties by means of turbo-cooking or extrusion treatments iii) Optimization of bakery and pasta formulations. iv) Industrial scale-up of the best products and validation from consumer acceptance studies (in cooperation with WP5). At the end of the WP3 activities, at least 7 prototype foods will be obtained.

The main goal of WP4 is to integrate local Mediterranean nuts and legumes with a legally registered trademark (POD or PGI) or autochthonous identity in the development of innovative and already existing traditional ready-toeat products to obtain high quality and nutrient-rich products. This will be achieved by the following specific activities: i) Data collection from the Mediterranean countries in relation to gastronomic heritage and identification of potential product developments towards new value chains. ii) Redesigned, test and produce up to 10 added-value traditional readyto-eat products at lab-scale according to consumer expectations with the highest value nuts and legumes identified in WP1. iii) Test and produce innovative products at pilot plant scale. iv) Carry out quality control test (physicochemical, microbiological, sensorial and shelf-life)

Firstly, to analyse consumers’ preference (willingness to pay and purchase intention) and acceptance (liking acceptance) toward the innovative products in the case studies (the different plant-based added-value food products). Factors affecting consumers’ behaviour and purchase decision will be also addressed. Secondly, to assess feasible marketing strategies (product, place, price and promotion) to provide stakeholders with guidelines for creating added value and matching market demands and to analyse their opinions regarding the market exploration strategies. From the 20 planned prototypes within LOCALNUTLEG, at least seven case studies will be selected on the basis of an initial screening of the products using the sensory acceptance criteria and the representation of the SMEs amongst the consortium.

WP6 will guarantee a fluent external communication of LOCALNUTLEG activities, progress and findings, providing optimal visibility and contacts to all relevant stakeholders, and the use of exploitation of project results. These aspects will be achieved through the following objectives: i) -Create and develop a visual and graphical identity of the project. ii)-Define, develop, and implement a communication plan to spread and disseminate the knowledge and results generated by the project. iii)-Promote the scheduling and attendence of national and international events related with the scope of the project. iv)-Promote and follow the production of scientific resources. v)-Conceive, develop, and manage all the channels of communication and promotion actions of the project, such as newsletters, ensuring its constant update. vi)-Develop a portfolio with the exploitation of the project’s results for posterior application of the solutions generated by the project efficiently.

The objectives of WP7 are: i) To carry out a comprehensive series of project management activities in order to manage and optimise the application of resources in this multicultural and multidisciplinary consortium by creating an appropriate management framework linking together all the project components and to ensure that the contractual requirements for communication and reporting are met. ii) To coordinate the bodies involved in the project management structure. iii) To ensure the project management procedures are implemented. iv) To coordinate with and report to the European Commission (EC). v) Guarantee a timely execution of the project activities and assure that the proposed objectives are met. vi) Direct the project activities for the best interest of the SME’s.