Innovation project SENSUPPLANTPRO

To achieve these objectives, SENSUPPLANTPRO brings together a cross-border public–private partnership of stakeholders from across the entire food value chain. These include consumers, companies specialising in flavour development, producers of protein-rich foods, suppliers of ingredients for alternative protein source products, and research institutions.

The ultimate ambition of SENSUPPLANTPRO is to develop, through collaborative research, a proven sustainable, healthy, and tasty food product. The project also aims to conduct market research and support the successful introduction of the product to the market.

The role of Brightlands Campus Greenport Venlo

Within SENSUPPLANTPRO, Brightlands Campus Greenport Venlo serves as a connecting partner, focusing on knowledge exchange, network development, and communication. From the campus, we contribute by:

• Fostering collaboration between companies and research institutions
• Facilitating knowledge exchange and network building across the border region
• Providing project management support
• Facilitating the practical application of research results, including the development of a validated sustainable, healthy, and tasty food product, market research, and market introduction

By organising meetings, workshops, and collaborative activities, Brightlands Campus Greenport Venlo helps translate research and food technology into practical solutions for industry and society.

The plant-based food products developed within the project will not only contribute to the regional sustainability transition but also have the potential to make a significant contribution to healthier nutrition and improved public health.

The role of NUTRIM Institute of Nutrition and Translational Research in Metabolism, Maastricht University

Within SENSUPPLANTPRO, NUTRIM Institute of Nutrition and Translational Research in Metabolism contributes scientific expertise in nutrition, metabolism and translational research. NUTRIM conducts research into the nutritional quality, bioavailability and potential health effects of plant-based proteins and their processing, helping to assess whether the developed products are not only tasty and sustainable, but also nutritious and beneficial for health. This research supports the translation of scientific findings into practical food innovations for consumers and society.

Shaping the future of food together

The world's population continues to grow. In Europe alone, the population increased by approximately 1.6 million people in 2024. This growth places increasing pressure on food security and highlights the need to produce more food. At the same time, today's food production and consumption systems are responsible for around 25% of global greenhouse gas emissions. Meeting future food demand therefore requires the development of a more sustainable food system.

• A key element of this transition is the protein transition, which focuses on developing and using new plant-based protein sources as sustainable alternatives to animal-based proteins.
• One of the challenges of foods made from these new protein sources is that they often have a bitter taste and contain anti-nutrients that interfere with the absorption of essential nutrients, making them less attractive to consumers and more difficult to commercialise.
• Through SENSUPPLANTPRO, Dutch and German partners are joining forces to develop proven sustainable, healthy, and tasty plant-based food products for the Euregion and beyond.