Call for Partners | PPP Safe, nutritious and tasty Blended Protein Food (BPF)
Have you ever imagined redefining food? Picture new food products that intelligently combine proteins from diverse sources to create foods that are safe, nutritious, delicious, and affordable. By blending proteins into the so-called Blended Protein Foods (BPFs), we unlock a powerful opportunity to diversify innovation, drive new business models, and accelerate the transition to more sustainable food system. These next-generation foods won’t just taste great—they will deliver value across the entire chain, benefiting growers, producers, consumers, and society as a whole.
Partner up for impact
We are looking for:
This project is part of the current (2026) TKI/LVVN Topsector call, aiming for 50% subsidy and requiring 50% cofinancing from industrial partners. We are looking for:
- Companies that produce traditional and alternative high-protein ingredients, foods, or crops.
- Companies that process traditional and alternative high-protein ingredients, foods, or crops.
- Companies or organisations that are interested in food innovation and are interested in introducing new BPF into the market.
About the project
Blended Protein Food can be pioneered in existing production environments, like hybrid meat products, high-protein snacks, and alternative dairy products, but ideas for other novel applications are more than welcome. The aim of this project is to design and analyse blended protein combinations that are:
- Food safe using a safe-by-design strategy.
- Functionally and technically producible on a pilot scale.
- Nutritionally optimal by e.g., fat profile, amino acid profile, digestibility, dietary fiber content, vitamins & minerals and favourable anti-nutritional profile.
- Tasty for consumers by design by monitoring organoleptic characteristics and subsequent taste-testing.
- Affordable by cost/price estimation of most promising blended protein foods.
Our public-private research proposition focuses on exploring the abundance of possible blended protein combinations. Different blends of (underused) ingredients can be explored, such as (but not limited to):
- Pulses, e.g. cowpea, faba bean, pea, soybean
- Cereals and pseudocereals. e.g. quinoa, buckwheat Hempseeds and flaxseeds
- Jackfruit
- Algae and seaweed
- Duckweed
- Fungi (mycoprotein)
- Single cell protein, e.g. yeast, microalgae, bacteria
- Insect-based protein
- Food grade side streams or by-products from processed protein raw materials, including animal based proteins
Start date: April 2027
End date: to be decided
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