This deliverable provides guidelines for assessing the quality of food and raw materials along different approaches, with a focus on diverse and healthy plant-based products co-produced within living labs (LLs) as part of the DIVINFOOD project. This document integrates nutritional, sensory and safety aspects into operational tools designed for use by R&D teams, SMEs and/or innovation actors to ensure that diverse plant-based recipes meet rigorous scientific and commercial standards. These guidelines are based on the systematisation of DIVINFOOD partners’ experience with legume- and cereal-based matrices, across various living labs and analytical platforms, with consumer co-creation to support the effective selection and optimisation of plant-based food products. We hope that these guidelines will facilitate the implementation of scalable and scientifically robust quality assessment approaches, which can be adopted by research partners, SMEs and innovation actors throughout the value chain, for the co-creation of plant-based foods that are nutritionally adequate, sensorially acceptable and safe.
Patto et al. (Sat,) studied this question.