EXOTICA: Wet extrusion to produce processed foods based on insects and microalgae

The objective of the EXOTICA project is to establish a correlation between the physicochemical properties of unconventional proteins (insects, microalgae, plants), the impact of other constituents in the environment, and the suitability for texturing by wet cooking-extrusion, with the aim of formulating more environmentally friendly ingredients with organoleptic properties similar to those of meat products.