In view of a growing population and dwindling resources as a result of climate change, alternative protein sources are becoming increasingly important. A wide range is available: legumes, algae, fungi and insects, as well as proteins obtained by cell-based or fermentative processes, are suitable as a source of raw materials for a healthy, environmentally conscious and sustainable diet.

Contribution to a healthy and sustainable diet

With the new program for the "Promotion of Research and Development Projects for the Exploitation and Use of Alternative Protein Sources for Human Nutrition", the German Federal Ministry of Food and Agriculture (BMEL) aims to make these alternative protein sources more available for human nutrition and thus contribute to a sustainable and demand-oriented diet.

Regional resources preferred

Funding is provided for collaborative projects with research institutions and companies that develop sustainable and consumer-oriented products, processes, technologies and concepts. They should take into account the nutritional and physiological value, resource-saving processing and sensory and technological properties, while at the same time guaranteeing the quality and safety of the food. The use of regionally producible raw materials is of particular importance here.