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Last update: May 2021

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AlinOVeg, Innovating in plant-based food

AlinOVeg project
An ambitious collaborative project supported by the French government as part of France 2030 to develop innovative solutions and products (pea and faba bean varieties, protein ingredients, plant-based alternatives to cheeses and plant-based desserts) and to create a solid and sustainable French industry.
In a context of accelerated food transition towards more sustainable solutions and a growing desire for food independence through the establishment of more local supply chains, AlinOVeg is a key project, bringing innovation and generating new markets.
At the heart of this consortium, Roquette is associated with 5 other partners, from the academic and research world, INRAE and the Université Lumière Lyon 2, and private players, AgriObtentions, Eurial and Greencell.
Supported by France 2030 as part of the call for projects operated by Bpifrance "Food needs of tomorrow" of the "Sustainable and healthy food" acceleration strategy, and endowed with €8.3 million in funding (for a total budget of €11.4 million), AlinOVeg aims to be marketed worldwide in the coming years.
The AlinOVeg project is endorsed by several competitiveness clusters, including Vitagora and the Clubster "nutrition-santé-longévité".


AlinOVeg is based on a development guided by consumer expectations. Thus, it will strive to offer products with optimal functional, nutritional and organoleptic qualities. Moreover, the project relies on the development of more sustainable processes, thanks to a selection of varieties oriented by these final expectations, new valorisation processes and more resilient local channels. AlinOVeg is also aimed directly at farmers to better meet their needs and enable them to optimize the value of pea and faba bean crops.
This 5-year project is underpinned by key stages in research and development, in order to remove technological barriers along the value chain.
The project brings together 10 INRAE units, including BIA, for a total of 4 M€, and addresses scientific issues centered on the development of new pea and bean varieties coupled with changes in agronomic practices, the specification of the composition and functionalities of extracted ingredients, the design of innovative and more sustainable processes for protein extraction and processing (including fermentation), the formulation of food matrices and their effects on health, including allergy, and multi-criteria evaluation across the value chain. INRAE will benefit from the contractualization of 6 PhD students, 2 post-docs and the equivalent of 116 person-months of non-permanent technical staff.