The Middle East Technical University (METU) has announced a project called APRISE to develop sustainable food sources using alternative proteins. This initiative, led by Prof. Dr. Mecit Halil Öztop from METU’s Food Engineering Department, aims to train researchers in Turkey to focus on plant-based proteins.
The goal is to create long-lasting, high-protein foods that contribute to sustainable nutrition. Reason enough to look a bit further into this and other projects that work on plant-based proteins.
What is Sustainable Food?
Sustainable food refers to food produced, processed, distributed, and disposed of in ways that protect the environment, ensure economic viability, and promote social equity.
Key Principles of Sustainable Food:
- Environmental Health: Implementing farming practices that conserve natural resources, reduce greenhouse gas emissions, and protect biodiversity. For example, organic farming avoids synthetic pesticides and fertilizers, promoting soil health and reducing pollution.
- Economic Viability: Ensuring that food production supports the livelihoods of farmers and workers. This includes fair wages, safe working conditions, and the ability for producers to maintain their operations over time.
- Social Equity: Providing access to nutritious and culturally appropriate food for all individuals. This involves supporting local food systems, respecting food traditions, and ensuring food security across communities.
Examples of Sustainable Food Practices:
- Local and Seasonal Eating: Consuming foods that are in season and produced locally reduces transportation emissions and supports regional economies. For instance, choosing locally grown fruits and vegetables minimizes the carbon footprint associated with long-distance shipping.
- Plant-Based Diets: Plant-based foods can lower environmental impacts. Producing plant-based proteins generally requires fewer resources than animal-based proteins.
- Reducing Food Waste: Implementing practices to minimize food loss at all stages—from production to consumption—conserves resources and reduces landfill use. Simple actions like proper meal planning, storing food correctly, and repurposing leftovers contribute to this effort.
What are Alternative Proteins?
Alternative proteins are food sources designed to replace traditional animal-based proteins, offering sustainable and ethical options for consumers. These alternatives aim to replicate the taste, texture, and nutritional value of meat, dairy, and other animal products while minimizing environmental impact.
Types of Alternative Proteins:
- Plant-Based Proteins: Derived from plants such as soy, peas, grains, legumes, and nuts, these products include traditional foods like tofu and tempeh, as well as modern meat analogs that mimic the sensory experience of meat.
- Cultivated (Cell-Based) Meat: Rather controversial, this meat is produced by culturing animal cells in controlled environments. This method creates real meat without the need for raising and slaughtering animals.
- Fermentation-Derived Proteins: Utilizing microorganisms like fungi, yeast, or bacteria, fermentation processes produce protein-rich ingredients. Mycoprotein, for example, is derived from fungi and used in various meat substitute products.
- Insect-Based Proteins: Insects such as crickets and mealworms are processed into protein powders or whole food products, offering high protein content with a lower environmental footprint.
Benefits of Alternative Proteins:
- Environmental Sustainability: Alternative proteins generally require fewer resources, such as land and water, and generate lower greenhouse gas emissions compared to conventional livestock farming.
- Health Considerations: Many plant-based alternatives provide dietary fiber and essential nutrients while being lower in saturated fats. However, it’s important to be mindful of sodium content and processing levels in some products.
- Ethical and Social Factors: These proteins offer options for individuals concerned about animal welfare and seeking to reduce their reliance on animal agriculture.
APRISE: Sustainable Food Research
The APRISE project is METU’s first consortium leadership within the Horizon Europe Program. The project was selected among 117 proposals submitted to the European Commission, being one of the 13 accepted and the only one from Turkey.
The project emerged from a growing global focus on sustainable food production and the environmental impacts of traditional animal-based agriculture. In their research Prof. Dr. Mecit Halil Öztop and his team explore plant-based proteins as sustainable alternatives using alternative protein sources. The aim is to train researchers in Turkey to develop long-lasting, high-protein foods.
The researchers are now developing alternative proteins from plants and industrial byproducts. For example, they are refining proteins from chickpeas, lentils, and other legumes – staples in Turkish cuisine – to create purer forms suitable for various products like plant-based dairy items and ready-to-eat foods.
The project collaborates with the Plant-Based Foods Association, the Technology Development Foundation of Turkey (TTGV), and a dairy company in Turkey. International partnerships include institutions from Germany, Sweden, Malta, Greece, Italy, Poland, the United Kingdom, North Macedonia, Spain, and Denmark.
Other Alternative Proteins Projects
In addition to the APRISE project at Middle East Technical University (METU), several other initiatives are working on alternative proteins:
Smart Protein Project
The EU-funded Smart Protein Project encourages European farmers to cultivate protein-rich crops such as lentils, quinoa, fava beans, and chickpeas. These crops support the growing market for plant-based foods and contribute to sustainable agriculture.
Alt Protein Project at EIT Food
The Alt Protein Project at EIT Food aims to build a future-fit food system by raising awareness and generating interest in alternative proteins. This initiative focuses on producing healthy and sustainable food for all.
Good Food Institute Europe
The Good Food Institute Europe supports the food industry in making plant-based meat accessible across Europe and prepares the sector for the arrival of cultivated meat. They provide resources for investors and industry stakeholders to promote the growth of the alternative protein market.
Sustainable Food Innovation
The APRISE project at the Middle East Technical University is yet another step toward sustainable food innovation. By focusing on alternative proteins, this initiative addresses environmental concerns and aims to meet the nutritional needs of a growing global population.
Continued innovation in alternative proteins is essential to address the pressing challenges of environmental sustainability, food security, and public health. Alternative proteins, such as plant-based, cultivated, and fermentation-derived sources, offer promising solutions. However, to fully realize their potential, ongoing research and development are crucial.
Moreover, fostering innovation in alternative proteins can drive economic growth by creating new markets and job opportunities. It also encourages the development of regulatory frameworks that support the safe and efficient introduction of novel foods to the market. For instance, Singapore’s agile regulatory approach has been instrumental in bringing cultivated meat products to consumers.