FoodProFuture

We turn raw plant materials into healthy & sustainable food full of protein | 🔬R&I Project led by @uninmbu | Financed by @forskningsradet, 267858 🌱👇

[FoodProFuture @FoodProFuture]

Newsletter from FoodProFuture - https://t.co/Q7zrhwg1AZ

[FoodProFuture @FoodProFuture]

Read our latest Newsletter from FoodProFuture - https://t.co/HXZBE6XYyl

[FoodProFuture @FoodProFuture]

Seminar: Klimavennlig mat og protein fra planter - https://t.co/SGMkQDggMk

[Plantae @plantae_org]

Happy #AcademicValentines Day! Reveal/show your true (last minute?) feelings with DIY #Plantsci Seed packets!

You just need a printer, scissors and some glue: https://t.co/EHqwGbe2lT and a #scientists' sense of humour...

#AcademicTwitter #plantscience #HappyValentineDay

[FoodProFuture @FoodProFuture]

Reminder: Environmental sustainability of food seminar 14 March - https://t.co/TTmgOwtNez

[FoodProFuture @FoodProFuture]

Unge vil spise mer vegetar, men spiser likevel mest kjøtt❗️

I en ny @foodprofuture rapport har SIFO og NMBU-forskerne Annechen Bahr Bugge og Frode Alafnes sett på spisevanene våre, og i… https://t.co/gyFPylV5ck

[FoodProFuture @FoodProFuture]

Shifting to plant-based? 🌱

What do 🇳🇴Norwegian and 🇫🇷French consumers think about #vegetarian food?

Our researchers are going to find out in a rather creative way 💡

Find out how in… https://t.co/Vb8UBpMwd8

[FoodProFuture @FoodProFuture]

What do Norwegian and French consumers think about vegetarian food? Our researchers are going to find out in a rather creative way.
https://t.co/Qy0w2VfTyG

[Nofima @nofima]

Vegetarian products made to resemble meat are met with scepticism by consumers in 🇳🇴+🇫🇷. «They are perceived as unnatural and artificial, highly processed, and not particularly healthy,» says Nofima scientist Paula Varela. Read more: https://t.co/oHY5PGwHDA @FoodProFuture

[TRUE Project @TrueLegumes]

#H2020 project TRUE presented the first intermediate report to the @EU_Commission in Brussels yesterday. All WP-Leaders were proud to give insights in the work carried out the first 18 months and the achievements towards #sustainable #legume based systems in #Europe. @EIPAGRI_SP

[FoodProFuture @FoodProFuture]

Peas on earth 🌱🌍💚

Let’s move towards more sustainable future food processing. For example:

Step 1️⃣: Catia from 🇵🇹 pours the protein-rich dehulled peas into a fancy machine.
Step 2️⃣:… https://t.co/Dlffwz6UJN

[FoodProFuture @FoodProFuture]

Plant proteins are coming! 💪🏼
Our project has been getting some press attention lately. Link in bio for more 💥
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#plantprotein #sunnmat #planteprotein #framtidsmat #futurefood #peas… https://t.co/MDr0MnOAyi

[FoodProFuture @FoodProFuture]

#EatTheFuture was a success! 🌟🚀

🇳🇴 Brief summary:
I går var det duket for arrangementet Eat the Future hos Vitenparken. På vandring gjennom de fire scenariene Flying to the moon, Noah’s… https://t.co/SoEAQdTtGL

[FoodProFuture @FoodProFuture]

We are ready for you at
#EatTheFuture tonight!
This event is sold out, but stay tuned for future dates 🚀🥘 #futurefood @solveigarnesen @ Vitenparken https://t.co/WmpjumqU3n

[Henriette Johansen @henriettej77]

Flere velger norsk mat 👏🏻👏🏻 @Matmerk #nytnorge #norgetrengerbonden https://t.co/5660NIrJ79

[FoodProFuture @FoodProFuture]

Hulled faba beans 🌾 grown in Norway 🇳🇴 .
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#sustainable #plantbased #foodscience #plantprotein #fababeans #faba #futurefood https://t.co/EuJ1AmOYVv

[FoodProFuture @FoodProFuture]

FoodProFuture in the media: https://t.co/ZLwEP8TZET

[FoodProFuture @FoodProFuture]

Faba beans 👆 are nutritious and contain about 8% #protein! 🌱
Want to learn more about how beans and other food #legumes can be utilized in Norway? 🇳🇴
👉 Our website (link in bio)
📧 and… https://t.co/SXVVVByiq5

[FoodProFuture @FoodProFuture]

How about some “Peas Doodles”? 😄 Healthy and sustainable snacks made 100% from raw plant materials 💪🏼🌱
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#futurefood #plantprotein #planteprotein #nofima #nmbu #plantbased #snacks… https://t.co/GvS4zomZXM

[Wenche Aa.Haegermark @aalehaegermark]

@FoodProFuture is a research project with a mission to increase the use of plant protein in food. Here is the November newsletter. To learn more, read and sign up. @BremnesEmil @KatjaMariaPrexl