Developing innovative plant-based added-value food products through the promotion of LOCAL Mediterranean NUT and LEGUME crops


The LOCALNUTLEG project aims to promote the cultivation and consumption of foods characteristic of these areas that have the distinction of Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI), especially nuts and local legumes such as almonds, pine nuts, walnuts, lentils or chickpeas, among others.

This way, the project aims to increase the development of products made from these certified foods and plant origin, with the final intention of promoting the cultivation that is carried out in the Mediterranean areas.


the objectives to be achieved with the realization of this project are five:


May 1, 2021 – December 31, 2024




The Mediterranean diet is known for the great nutritional and healthy contribution of its foods. According to experts, it is one of the most balanced dietary guidelines, thanks to the wide range of products grown in areas bathed by the Mediterranean Sea. In fact, UNESCO inscribed the Mediterranean diet as one of the elements of the Representative List of the Intangible Cultural Heritage of Humanity.


It is intended to achieve an alternative type of protein and provide consumers with the maximum amount of nutrients possible, always staying true to the type of diet that is followed in regions bathed by the Mediterranean Sea.

One of the main ingredients that the LOCALNUTLEG project aims to develop are vegetable flours that can be used for the subsequent preparation of pastry or fresh pasta foods, but also for the preparation of ready-to-eat ready-made dishes.

Thus, LOCALNUTLEG will also enable the implementation of new technologies and tools optimized for food processing throughout the value chain. In this way, the project aims to carry out practices that are more respectful with the environment, always preserving the original nutritional value and enriching the final products.

In order to determine the tastes and preferences of consumers and the success that these products can have in the market, qualitative and quantitative studies have been carried out in eight countries: Spain, Portugal, Italy, Germany, France, Israel, Turkey and Morocco.


The LOCALNUTLEG project responds to the following Sustainable Development Goals (SDGs):

LOCALNUTLEG has received financial support from the Partnership for Research and Innovation in the Mediterranean Area (PRIMA), which is funded by Horizon 2020, the European Union’s Research and Innovation program.

This project is part of the PRIMA programme supported by the European Union.

Spain Institute of Agri-Food Research and Technology – IRTA Public Organization
Spain Polytechnic University of Catalonia University
Spain Miquel Agustí’s Foundation University
Spain Center for Research in Agrifood Economics and Development – CREDA University
Spain Unió Nuts Cooperative
Spain FERRER Company
Portugal Polytechnic Institute of Braganza – IPB University
Portugal Montanhas Collective Research Laboratory – MORE CoLab Non-profit Organization
Portugal SORTEGEL –Frozen Products SA Company
Italy University of Milan – UMIL University
Italy Zini Food Products Company
France National Research Institute for Agriculture, Food and Environment – INRAE Public Organization
France Vegepolys Valley Cluster
France La Mandorle – LM SME
Turkey Izmir Institute of Technology – IZTECH University
Turkey Department of Food Engineering, University of Bursa Uludag – BUFED University
Turkey UN PA Patisserie SME
Turkey Urla Women Entrepreneurship Production and Management Cooperative – UKKOOP SME
Israel Agriculture Research Organization – ARO Public Organization
Israel Tel-Hai College University
Israel Chickp-Protein – ChickP SME
Morocco Moroccan Almonds International – MAI Company
Germany Fraunhofer IMW Public Organization



In this project CREDA works in WP5, assessing consumer satisfaction and acceptance of innovative plant-based food products. Thus, the tasks carried out in LOCALNUTLEG are:

  • Analysis of consumer preference and acceptance, as well as willingness to pay and buying behaviour, towards innovative products in the case studies. In addition, factors affecting consumer behaviour and purchasing decisions will be taken into account.
  • Evaluation of feasible marketing strategies to provide guidelines for creating added value, meeting market demands and analysing opinions regarding market exploration strategies.
  • Selection of seven case studies out of 20 prototypes from an initial screening of the products using the criteria of sensory acceptability and SME representation among the consortium.


Principal researcher