Engineering of oat proteins: Consumer driven sustainable food development process

There is a global need to increase plant protein consumption. Availability of sustainable plant protein ingredients could be increased by finding novel sources of protein or by efficient valorisation of the existing ones. Cereal processing side streams are underutilised despite their high content of health promoting valuable components such as dietary fibre, protein and bioactive compounds.

The OATPRO project aimed to further valorise an oat processing side stream as plant protein ingredient and develop new food applications taking into account consumer preferences. Technological properties of oat protein ingredients and applicability are tailored towards high sensory functionality.   


Project consortium

Coordinated by

VTT Technical Research Centre of Finland (FI)     


Aarhus University (DK); Technische Universität Berlin (DE); IBA Bucharest (RO); MTT Agrifood Research Finland (FI)

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