The challenge
The European Union is moving towards greater food self-sufficiency and a reduced environmental footprint. In this context, legumes emerge as a strategic alternative to reduce dependence on imported proteins, cut greenhouse gas emissions, and promote more sustainable agricultural systems.
The challenge lies in boosting local legume production and developing new healthy, sustainable ingredients and foods adapted to the needs of an increasingly ageing population.
The solution
The 3SLEKA project investigates and develops the knowledge and technologies needed to create new legume-based ingredients and foods.
Its approach combines:
- Advanced agronomic research, aimed at eliminating the use of synthetic agrochemicals.
- Food and process technology development, through the creation of functional ingredients with high nutritional value.
- Processing and formulation modelling, to predict the impact of legumes on sensory quality and protein performance.
- A collaborative approach, involving farmers, industry and researchers.
The results
- Creation of a safer, more sustainable and healthier legume production ecosystem.
- Development of new plant-based ingredients tailored to the dietary needs of the senior population.
- Reduction of environmental impact and improvement of European food self-sufficiency.
- Strengthening of the Basque Country’s position as a reference in agri-food innovation, through collaboration between AZTI, NEIKER and industry.