OPTIPROT Network successfully concludes research on new sustainable and healthy protein sources, delivering high-impact results for the food industry

• The OPTIPROT Network, coordinated by AZTI, has successfully completed two years of research on alternative proteins and omics technologies, boosting the competitiveness and sustainability of the food industry.
• The results confirm the potential of plant-based, microbial and agri-food by-product proteins to create healthy, functional foods with a lower environmental footprint.
• The project has generated technology transfer, new spin-offs and the internationalisation of 70 companies, consolidating Spain’s position as a benchmark in sustainable food innovation.

Bilbao, November 6, 2025. The CERVERA Excellence Network OPTIPROT, coordinated by AZTI and comprising AINIA, ANFACO-CYTMA, EURECAT and CNTA, concludes two years of joint work with major advances that strengthen the competitiveness and sustainability of the Spanish food industry.

The project, funded by the Ministry of Science, Innovation and Universities, the CDTI and the European Union through NextGenerationEU/PRTR funds, has generated pioneering knowledge on the use of alternative proteins and the application of omics technologies aimed at personalised health and sustainability.

“OPTIPROT has shown that collaborative science based on omics technologies can generate real solutions for the industry to deliver healthier, more sustainable and competitive foods,” says Itziar Tueros, Coordinator of the Network and Head of the Food and Health Area at AZTI.

New protein ingredients and products for healthy nutrition

OPTIPROT partners have achieved significant progress in evaluating alternative protein sources such as microalgae, fish and broccoli by-products, lupin and carob, demonstrating that these ingredients can match the bioavailability of essential amino acids found in conventional proteins.

Clinical and pre-clinical studies have validated the health benefits of these proteins in improving muscle metabolism and preventing sarcopenia, as well as their ability to positively modulate the gut microbiota.

The use of omics technologies has made it possible to identify innovative biomarkers for personalised nutritional monitoring, while the application of fermentation and processing techniques has improved the nutritional and functional quality of plant and microbial proteins.

These findings position the OPTIPROT Network as a leading initiative in sustainable, personalised functional food innovation aligned with the challenges of future nutrition.

Among the most notable achievements are: Optimisation of protein extraction processes from agri-food by-products such as pea pods, broccoli and fish residues; Improved digestibility and functionality of plant flours through technologies such as microwave treatment (for plant flours) and extrusion (applied to lupin flours and blends of fungal and pea protein);  Development of yoghurt analogues, protein snacks and fish bars enriched with microalgae and high nutritional value; Production of ingredients using enzymatic hydrolysis, precision fermentation and extrusion, enabling new formulations that combine alternative and conventional protein sources, including meat, fish and dairy analogues.

Environmental impact and economic feasibility studies confirm the potential for industrial scale-up and the contribution to a circular economy, reinforcing European food security and creating new value chains for the industry.

The consortium has also analysed consumer behaviour towards new protein sources, taking into account lifestyle factors and the acceptance of alternative products. Research has evaluated both sensory and emotional responses to these foods, promoting an informed, inclusive and socially aligned protein transition.

In addition, a study combining clinical, omic and biochemical analyses was carried out with 200 participants aged 50–75 — a population group with high protein needs. The study has expanded knowledge on precision nutrition strategies for specific groups and could in the future enable population stratification and the development of tailored dietary recommendations for older adults, helping to address age-related issues such as the progressive loss of muscle mass, strength and function, and improving overall health and wellbeing.

Business and social impact: innovation, talent and internationalisation

OPTIPROT has promoted technology transfer and the exploitation of results through business models, open innovation strategies and the ACELERÓMICA acceleration programme.

The project has protected its assets through trade secrets and patents and has fostered the creation of spin-offs such as LIPIWELL S.L. It has also energised the healthy ingredients and foods sector through new services and collaborations between companies and technology centres.

“The industry needs agile, reliable tools to innovate in alternative proteins. OPTIPROT has laid the foundations for reducing development times and increasing the market viability of new products,” note the consortium partners.

Internationalisation has been a key strategic pillar of the project: 70 companies were supported, with 22 securing European funding.

The Network has participated in 263 networking events and submitted 110 international proposals to programmes such as Horizon Europe, Interreg, PRIMA, Erasmus+ and Eurostars, achieving 20 funded projects, 18 of which are led by the participating centres.

OPTIPROT has also contributed to the training of scientific and technical talent, with over 15 PhD theses and 90 master’s and undergraduate placements across the Network’s centres.

The consortium has promoted cross-cutting actions on gender equality and inclusion, with specific plans in each centre, strong female representation in R&D activities, and active integration of people with disabilities — fostering a diverse and inclusive scientific and technological environment.

To bring omics sciences and the concept of protein coexistence closer to society, the consortium has also created an educational and outreach comic that explains, in an engaging and visual way, the importance of proteins in our diet.

About OPTIPROT

OPTIPROT is a CERVERA Excellence Network made up of AZTI (Coordinator), AINIA, ANFACO-CYTMA, EURECAT and CNTA. It promotes the application of omics technologies — such as metabolomics, proteomics and transcriptomics — to better understand how foods and protein combinations influence human health and wellbeing.

The network drives the development of healthier, more sustainable and appealing hybrid foods for consumers, based on the intelligent combination of animal, plant and alternative proteins. It also reinforces knowledge transfer to the business sector, supports the training of scientific and technical talent, and promotes international collaboration in the field of future food innovation.