With the world’s population projected to reach 9.8 billion by 2050, the World Resources Institute predicts a 79 percent increase in the consumption of animal-based foods between 2006 and 2050. As arable land and water become scarcer, raising livestock to convert plant matter into protein will not be a sustainable plan for feeding the planet. This means there is an urgent need to develop sustainable plant-based proteins that are attractive, nutritious and accessible.

Emanuele Zannini is one of the leading food scientists at Protein2Food, a plant-based protein research and development project involving 19 institutions in 13 countries and backed by EUR 9 million from the European Commission through March 2020. Here, Zannini spoke to Landscape News about Protein2Food’s goals for making Europe’s protein supply more sustainable.
I started researching quinoa, amaranth, lupin, fava beans, lentils and chickpeas – they’re all grains, so they’re also able to address the increasing demand for gluten-free products. Many of them are well adapted to Europe’s environments, so we understand the best production areas in different parts of the continent.

I have a personal attachment with “Quinoa” (Chapter 12). Quinoa is able to grow in poor soil, so it’s much more competitive compared to wheat. It’s robust and resistant to heat and drought. The amino acids are balanced, and it’s rich in minerals such as zinc. In order to integrate quinoa into the mainstream European diet, science has a lot to work on in making its taste suitable to consumers and improving its nutritional qualities at the same time.

At Protein2Food, we have developed different protein-rich ingredients from quinoa, including beverages such as quinoa milk. We are also conducting a study collecting samples of different plant-based milks available in the market.

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