The objective of the proposal is the development of novel products based on chickpea, with a specific focus on meat-substitution, for which chickpea might qualify very well because of its superior palatability. Alternatives are urgently needed, in terms of sustainably produced, proteins for consideration to be included into the human diet. The objective is to develop novel, high quality products but also to create standards for quality and to optimise the production of chickpea-based products, in particular to develop meat-substitutes, which is an objective that is clearly emphasised by e.g. the foreign partners. To achieve this, the project aims to improve the post-harvest handling, logistics, storage and processing of chickpeas. This approach will be pursued against an analysis of the gastro-intestinal biological effects of soy protein-based products, and an investigation of consumer attitudes towards chickpeas and chickpea based products, to create a basis for opportunities that can be identified on the basis of knowledge on and insight into consumer preferences and attitudes, and possible segmentation of consumer preferences.
|Effective start/end date||1/01/16 → 31/12/19|