The PROSPECTIVES project (alternative PROteinS: Production, ExtraCTion, dryIng, Ingredients Valorisation, for the improvement of protEins Sustainability in human diet) aims to mobilise France's potential for innovative proteins by focusing on two protein alternatives: micro-algae and insects. 

The aim of the project is to study the drying of these proteins with a view to providing recommendations on the drying steps required to obtain powders, flours, concentrates and isolates with optimised costs and quality (organoleptic properties and stability). A large number of drying methods will be studied. Conventional drying methods (atomisation, ovens, drum cylinders) will be considered as references, but alternative methods are also being studied (microwaves, superheated steam, vacuum drying at ambient or solar temperature).

The project also plans to assess the environmental and economic impact of each stage, from the production of the protein to its application in food. In this way, it will be possible to draw up a complete assessment of the entire biomass transformation and recovery process.

The PROSPECTIVE project is divided into 5 Work Packages (WP) and involves a consortium of 13 academic and industrial partners. The complementary nature of these partners, who come from different sectors and scientific disciplines, should make it possible to meet the challenge of setting up drying platforms adapted to the biomass to be valorised.