Towards safer and more sustainable meat products – a proof of concept thanks to new foods combining meat and mushrooms

Context and challenges

Several studies have suggested the involvement of toxic contaminants found in foods (micropollutants and neoformed compounds) in numerous human diseases. Meat products are strongly affected by the generation of toxic contaminants and are currently being targeted by health safety agencies. In parallel, FAO forecasts for 2030 have announced an increase in the demand for protein of around 40%, which will necessitate a larger share of plant proteins in our diet.

Objectives

In this context, the MixMeat project aims to demonstrate that it is possible to formulate new types of mixed foods that guarantee fewer toxic contaminants being formed during cooking and a supply of essential proteins and nutrients. The project will draw on the antioxidant and nutritional properties of button mushrooms in order to propose an innovative and healthier mixed food product that will contribute to efforts towards dietary transition. The project will aim to develop a new method for the remediation of newly formed toxic contaminants, and to study the remediation mechanisms involved and the environmental impacts that might result from formulating such a food. To achieve this will require skills in analytical and organic chemistry, process engineering, environmental evaluation and the ecodesign of products in order to establish a proof of concept that will open the way towards a safer and more sustainable diet.

INRAE units involved

• Animal Products Quality Unit (QuaPA)
• Food toxicology (TOXALIM)
• Toulouse Biotechnology Institute

Partners

• ADIV