Supported by €4.5 million in funding, the project will focus on proteins derived from fungi, bacteria, insects, and micro- and macroalgae, as well as agricultural and aquacultural by-products.
It will evaluate the benefits of alternative protein sources, as well as how sustainable and safe they are for human consumption, according to Irene González Pérez, sensory and consumer researcher at CNTA and EPIC-SHIFT project.
“In the EPIC-SHIFT project, the benefits of alternative protein sources are assessed using a comprehensive multi-criteria framework,” she told NutraIngredients. “This includes evaluating their environmental impact, nutritional quality, technological functionality, economic feasibility and consumer acceptance.
“When it comes to lesser-known protein sources like bacteria and insects, safety is a key consideration. For consumer tastings, this safety will be ensured through prior EFSA approval for human consumption, as well as microbiological analyses of the developed prototypes.”
The problem with animal-based proteins
The EPIC-SHIFT project aims to support the EU Protein Strategy—an initiative adopted by the European Parliament—which strives to increase domestic protein production within the European Union and promote sustainable protein sources.
Currently, in Europe, around 55% to 60% of protein intake comes from animal-based foods. Animal products are responsible for 57% of global food-related emissions, with cows alone accounting for nearly a quarter of emissions.
With demand for protein supplements growing rapidly, environmental campaigners have begun to question what impact this could have on the environment, particularly given that dairy-based powders are leading the charge.
While many dairy-based protein powders, such as whey, are made with dairy by-products, research suggests plant-based protein powders generally have a smaller carbon footprint due to lower greenhouse gas emissions, water use and land use.
However, the EPIC-SHIFT project is looking beyond the most popular protein alternatives—such as soy, pea, hemp and rice—and analyzing novel foods derived from alternative protein sources (NFAP), such as insects, bacteria and mushrooms.
What types of alternative protein sources will be explored?
González Pérez highlights that while NFAPs present a significant opportunity, knowledge of the environmental, economic and social impacts of such protein sources is still limited, and manufacturing novel foods on a large scale can be challenging.
For example, mycoproteins (derived from fungus), upcycled side-stream proteins (from food by-products) and fermented microbial proteins stand out as particularly functional sources, she said, but the production process is complex.
“These subproducts require further work, particularly because achieving consistency and homogeneity in the raw material is not straightforward, which can affect both processing and final product quality,” she said.
Bacterial proteins and algae also present viable options, she noted, but their transition into the mainstream could require significant perception shifts.
“Bacterial single-cell proteins offer excellent sustainability potential but are still relatively unfamiliar to consumers and face regulatory hurdles. Algae are rich in nutrients, but present issues related to taste, texture and scalability,” she said.
EPIC-SHIFT is therefore conducting ongoing consumer perception studies to better understand these barriers and identify strategies to overcome them.
Working with regulatory bodies
The project leaders also plan to consult regulatory bodies to streamline novel food applications, according to EPIC-SHIFT researcher Caroline Idowu.
“Part of the EPIC-SHIFT project involves mapping and assessing the current communication and collaboration channels that exist between key stakeholders in the alternative protein industry including EU policymakers, industry associations, novel food applicants and consumers,” she said.
This analysis aims to highlight both effective practices and areas where communication could be improved, exploring how interactions with regulatory bodies could be made more transparent and supportive.
While this work is ongoing, protein supplement manufacturers and developers can engage with the project by contributing to research in the area and joining the stakeholder network, González Pérez said.
“Protein supplement manufacturers and developers can provide samples for functional and sensory testing and contribute to consumer studies and market research,” she said. “Another way to stay involved is by joining the EPIC-SHIFT stakeholder network, which offers regular updates and opportunities to provide feedback throughout the project.”
