{"id":180716,"date":"2025-07-07T09:04:12","date_gmt":"2025-07-07T07:04:12","guid":{"rendered":"https:\/\/www.ainia.com\/?p=180716"},"modified":"2025-07-07T12:00:39","modified_gmt":"2025-07-07T10:00:39","slug":"scientific-advances-to-improve-the-quality-functionality-and-acceptance-of-alternative-proteins","status":"publish","type":"post","link":"https:\/\/www.ainia.com\/en\/ainia-news\/scientific-advances-to-improve-the-quality-functionality-and-acceptance-of-alternative-proteins\/","title":{"rendered":"Scientific Advances to Improve the Quality, Functionality, and Acceptance of Alternative Proteins"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text css=\u201d\u201d] How can we develop healthier, more sustainable foods that truly meet consumer needs? At AINIA, we have been working within the CERVERA OPTIPROT network <\/a><\/strong>to answer this question, applying advanced omics technologies to study new alternative proteins.<\/strong><\/p>\n

In this article, we explain how we are tackling the challenge of creating functional and sustainable foods through a comprehensive, scientific, and industry-driven approach. Keep reading to find out more.<\/p>\n

At AINIA, we are committed to building a healthier, more sustainable, and personalised food future. With this aim, we actively participate in the CERVERA OPTIPROT Excellence Network, a project focused on developing new food solutions based on alternative proteins.<\/strong><\/p>\n

The network, coordinated by AZTI and involving ANFACO-CECOPESCA, Eurecat, CNTA, and AINIA, is funded by the Spanish Ministry of Science, Innovation and Universities, CDTI, and the European Union through NextGenerationEU\/PRTR funds. Its objective is to provide scientific and technological tools that enable the food industry to identify the best combination of protein sources and advance towards a healthier and more sustainable food system.<\/p>\n

A Comprehensive Approach to Address the Food Transition<\/strong><\/h2>\n

The need to reduce the environmental impact of traditional diets has increased interest in alternative proteins<\/strong> such as microbial proteins, insect proteins<\/a><\/strong>, and proteins recovered from agri-food by-products. However, their acceptance largely depends on the scientific knowledge we can generate about their nutritional value, health effects, and sustainability.<\/p>\n

At AINIA, we have contributed a cross-cutting approach based on advanced omics technologies, genomics, proteomics, and metabolomics applied across five key research areas:<\/p>\n