PAN Sweden Research Centre, an initiative coordinated by Örebro University, is studying the health impacts and sensory properties of plant-based proteins with the aim of aiding the transition to a more sustainable food system.
Currently, the centre is investigating the impact of the processing, structure, and digestion of plant proteins and fibre on gut, metabolic, and mental health. It is also working to improve the sensory properties of plant-based products and develop methods of influencing consumer behaviour. This could include policies and regulations to accelerate the protein transition.
PAN Sweden hopes to help meet Agenda 2030, an agreement that was adopted by all United Nations members in 2015 and outlines 17 world Sustainable Development Goals. These include improving health, ending hunger, and taking action on the climate. The centre argues that there is a need for more protein innovations to address not just sustainability but health issues such as obesity, metabolic syndrome, and disorders associated with chronic inflammation.
PAN Sweden also notes the potential of plant-based proteins to benefit the Swedish food industry, since the market is seeing rapid growth. In northern Europe, the centre advocates the use of Nordic crops in plant-based foods, but acknowledges the need to address their bitter taste to increase appeal.

“Interdisciplinary competence”
In September, PAN Sweden received SEK 40 million (€3.54 million) in funding from the Swedish government research council Formas. The grant will allow the centre to continue its research for another four years.
Agricultural cooperative Lantmännen is also involved in PAN Sweden, contributing extensive knowledge of plant-based proteins and dietary fibre. Lantmännen has invested significantly in the industry and recently partnered with Ingredion to develop a portfolio of plant protein isolates derived from locally sourced yellow peas.
“The core approach of PAN Sweden is the development of an integrated model and method ”toolbox” that facilitates innovations within plant-based products with proven benefits for health and wellbeing, but also being the preferred choice of the consumer,” says the centre. “We bundle a globally unique set of interdisciplinary competence and infrastructure overarching food, nutritional, technical, medical, and social sciences. Our approach will provide Sweden an exclusive chance to successfully build the knowledge, competences, and skills to become a leading global player in plant-based protein food development.”