Diversification of the Nordic protein sources


Coordinator: Anne Pihlanto, Natural Resources Institute Finland, anne.pihlanto@luke.fi

Period: 2020-2021


Different types of plants and lab equipment. Illustration. Nordic consumers get beneficial components (proteins, fibers, polyphenols and unsaturated fatty acids) from their traditional food sources, such as whole grain, fruit (with a focus on berries), vegetables, rapeseed and canola oil, meat, fish and dairy products. Increasing evidence shows that Western dietary habits have negative effects on both the environment and people’s health such as resource depletion and environmental impacts, as well as the rising incidence of diet related, non-communicable diseases.

This network will combine knowledge from the national projects focusing to increase and share our knowledge of the healthy food from protein rich crops, other agricultural produces and marine sources,  social, environmental and economic implications of the corresponding shift to intake of more climate friendly protein sources and more sustainable food production systems, enabling balanced nutritional diets.

In this network project, experts from Natural Resources Institute Finland,  Norwegian University of Life Sciences, Aarhus and  Copenhagen University from Denmark, Lund University and University of Agricultural Sciences from Sweden, University of Iceland University of Warmia and Mazury in Olsztyn (Poland), Kaunas University of Food Technology (Lithuania),  Latvia University of Life Sciences and Technologies will work together to explore potential promising alternative proteins from terrestrial and marine derived protein sources and will promote scientific and personal relations between partner institutions and therefore enhance the career possibilities for the young researchers. This project will also help us lay new foundation for future coordinated research among Nordic and Baltic countries.

Group of animals and plants with arrow pointing at a dinner table. Illustration.