Identification of new sources of plant protein, characterising their technological behaviour for the development of new plant-based foods.

The main objective of the PROVEG project is to identify new sources of vegetable protein such as mushrooms, nuts or algae, among other co-products, derived from food industry processes.

PROVEG will characterise the nutritional composition and technological behaviour of new plant protein sources, as well as develop different prototypes based on the plant protein ingredients studied within the framework of the project.

Eurecat participates in this project through its Nutrition and Health Unit, responsible for the identification and characterisation of new sources of vegetable protein and the development of prototypes of new products from these sources.

The companies benefiting from the fund are Embotits Salgot, Betara, La Fageda Fundació and Borges. The project is coordinated by the Catalan meat and alternative protein cluster INNOVACC.

General details


PROVEG – Study of new protein ingredients for the development of new vegetable bases

Project reference


Programme and call for tender

Project funded through the Operation 16.01.01 (cooperation for innovation) of the PDR of Catalonia 2014-2022