NutriProc

Highly processed plant-based foods have often been linked to poor health, yet some processing may improve plant protein digestibility.

This project investigates how processing levels and protein–starch combinations in plant-based processed foods affect protein quality, digestion rate, blood glucose, insulin response, and satiety.

The expected outcome is to provide guidance to the food industry on how to develop healthier, plant-based products and improve dietary recommendations, thereby enhancing consumer trust.

The project is organized into several linked work packages

Lab screening

Plant protein and starch ingredients exposed to different processing levels are combined and tested in vitro to quantify the rate and total digestibility of protein and starch, identifying promising formulations and processing methods.

Controlled human study

Selected formulations are developed into three meals and tested in a randomized, controlled cross-over meal trial in healthy adults.

Real-life feasibility study

Products guided by the results from the human meal study will be served as lunch in a one-month cross-over canteen study in free-living participants, tracking food intake, satiety, acceptability, and basic body measures to assess feasibility and real-world effects.

Dissemination & project management

This work package ensures coordination across partners and effective transfer of results to industry and society. Findings and processing guidelines will be communicated to the Danish plant-based food sector, nutrition and food professionals, consumers, and the international research community through industry networks.