PAN Sweden Works to Accelerate Protein Transition by Studying Health & Sensory Properties of Plant Protein

PAN Sweden Research Centre, led by Örebro University, is conducting research on the health impacts and sensory properties of plant-based proteins to help accelerate the transition to a more sustainable food system. The centre is examining how processing, structure, and digestion of plant proteins and fibre affect gut, metabolic, and mental health. By improving the sensory properties of plant-based products and influencing consumer behavior, PAN Sweden aims to support Agenda 2030 goals, such as improving health, combating hunger, and addressing climate change.

With funding from the Swedish government research council Formas, PAN Sweden can continue its research for another four years. The centre collaborates with agricultural cooperative Lantmännen to develop innovative plant-based products using locally sourced yellow peas. By combining interdisciplinary competencies and infrastructure, PAN Sweden strives to position Sweden as a global leader in plant-based protein food development, benefiting both sustainability and health.