Engineering of oat proteins: Consumer driven sustainable food development process







There is a need for increasing plant protein intake. This necessitates development of new protein ingredients. Oat is an important crop especially in the North of Europe, and has superior amino acid composition. An oat fractionation process has been developed to produce concentrates of oat beta-glucan, starch and protein. The aim of the project is to evaluate the potential of the oat protein concentrate as food ingredient and develop its use in different food matrices.


Characterize the functionality of oat protein concentrates in relation to their applicability in different model food categories
Analyses of consumer preferences in order to identify the most promising product categories for high oat protein products and study consumer acceptance of the developed prototypes
Development of high protein food prototypes with good texture and flavour
Study on the environmental effects associated with oat protein enriched foods and their impact on diet level