{"id":168734,"date":"2025-01-14T08:42:28","date_gmt":"2025-01-14T07:42:28","guid":{"rendered":"https:\/\/eurecat.org\/?post_type=avada_portfolio&p=168734"},"modified":"2025-01-14T08:43:32","modified_gmt":"2025-01-14T07:43:32","slug":"pisa","status":"publish","type":"avada_portfolio","link":"https:\/\/eurecat.org\/en\/portfolio-items\/pisa\/","title":{"rendered":"PISA"},"content":{"rendered":"

\"PISA<\/p>\n<\/div>

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Study of alternative insect protein in the development and sustainable production of new foods.<\/strong><\/p>\n

PISA<\/strong> studies and evaluates insect-derived ingredients as an emerging source of protein<\/strong>, both of animal and plant-based, for the development of new hybrid meat products<\/strong>.<\/p>\n

The project advances the knowledge of the properties of these ingredients and their applicability in different food matrices, thus aligning with the recommendations of the FAO and the UN to explore more sustainable and efficient solutions<\/strong> in food production.<\/p>\n

With the growth of the global population, a higher demand for proteins is expected, especially from animal sources, but its production has a significant environmental impact. The reduction in meat consumption, driven by growing awareness of sustainability and animal welfare, is a growing trend in many developed countries. These factors, along with the rise in production costs due to global causes, are driving the search for more sustainable and cost-effective alternative protein sources.<\/p>\n

In this context, insect farming emerges as a viable option, as it requires fewer natural resources and has a lower environmental impact. Although insect consumption is already common in some parts of the world, its acceptance in the West is just beginning.<\/p>\n

Eurecat is the technical coordinator of the project, through the Nutrition and Health<\/a> Unit.<\/p>\n<\/div>

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General details<\/h3><\/span>
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Project<\/strong><\/p>\n

PISA \u2013 Study of Insect Alternative Protein in the Development and Sustainable Production of New Foods<\/p>\n

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Programme and call for tender<\/strong><\/p>\n

Project funded by DARPA \u2013 Groups Operatius 2023 and co-funded by the European Union through intervention 7161 of the Spanish CAP Strategic Plan (PEPAC) 2023-2027<\/p>\n

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Related ODS<\/strong><\/p>\n

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<\/i><\/i><\/span>2. Zero hunger<\/span><\/a><\/h4><\/div>
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Through the incorporation of insect flour in food production, the project contributes to food security challenges while fostering sustainable agricultural practices to ensure access to nutritious food.<\/p>\n

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<\/i><\/i><\/span>3. Good health and well-being<\/span><\/a><\/h4><\/div>
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The inclusion of insect flour provides a healthy and balanced source of protein, contributing to the improvement of consumers’ health and well-being. It also reduces reliance on processed foods and traditional meats.<\/p>\n

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<\/i><\/i><\/span>9. Industry, innovation and infrastructure<\/span><\/a><\/h4><\/div>
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The use of insect flour in food production promotes innovation within the food industry and supports the development of more sustainable production systems and infrastructures.<\/p>\n

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<\/i><\/i><\/span>12. Responsible consumption and production<\/span><\/a><\/h4><\/div>
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The production of fuet <\/em>and chorizo using insect flour supports a more sustainable approach to food production and consumption, reducing the ecological footprint and encouraging more responsible food practices.<\/p>\n

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<\/i><\/i><\/span>13. Climate action<\/span><\/a><\/h4><\/div>
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Insect production generally requires fewer resources and emits less greenhouse gases compared to other protein sources.<\/p>\n

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<\/i><\/i><\/span>17. Partnerships for the goals<\/span><\/a><\/h4><\/div>
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The collaboration between companies, researchers, and other stakeholders in this project can be seen as an alliance that contributes to achieve different SDGs related to food security and sustainability.<\/p>\n

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