INFOGEST: The digestion of alternative proteins

The goal of this study is to improve our understanding of the impact of the digestive process on the effects that food in general and proteins in particular have on health. This information is relevant to the food industry, policy-makers and scientists who are active in this area.


  • Prof H.J. Wichers will become a member of the management team for this part of the COST campaign.
  • Discussions will regularly take place using 'modern media'
  • Meetings will be regularly held to talk about progress.
  • Organisation of the '1st International Conference on Food Digestion in Cesena, Italy (March 2012)'


The results of the COST campaign are highly relevant for:
  • Sustainability issues: instruments for evaluating the nutritional impact of adding ' new' proteins to our food, including parameters such as allergenic effect, saturation and blood pressure.
  • The impact on health through improved understanding of the digestive process and the bioactivity of intermediate products formed during digestion.
INFOGEST improves:
  • our basic knowledge about protein digestion mechanisms and the dissemination thereof to the wider scientific community;
  • the development of relevant in vitro, in silico and in vivo digestion models for improved assessment of food digestibility in people;
  • methods aimed at predicting the effect of specific foods on targeted populations;
  • our understanding of the influence of food structure, the food matrix and the biochemical processing of food on digestion for regulating the release of bioactive agents in the intestines;
  • the lifelong health and welfare of the population of the EU by adhering to a specific diet;
  • an estimate of the health effect of 'new proteins';
  • dissemination of knowledge to dieticians for diet formulation;
  • the establishment of a European network of leading institutes specialised in this area in order to development specific research projects with improved potential for delivering successful results that could prove useful in obtaining EU funding in the future.
  • the dissemination of knowledge to the European food industry so that it can develop new functional foodstuffs;
  • the establishment of new partnerships, the exchange of know-how and expertise between the participating institutions and the strengthening of existing inter-institutional linkages;
  • training and education of young European researchers specialised in 'food science', 'food immunology' and 'food chemistry'