Project
Project Alpha
The protein transition in hospitals is in full swing. Many chefs have enthusiastically jumped on the plant-based bandwagon, creating all sorts of colorful, vegan recipes. That enthusiasm quickly fades when they present their recipes to the hospital dietitians, because dietitians have learned that high-quality proteins come from animal sources.
It is true that hospital patients need sufficient high-quality protein for better recovery, less muscle mass loss, and a reduced risk of developing malnutrition. However, it is not true that high-quality protein must necessarily be animal-based. With the right ingredients, plant-based meals can provide all the essential amino acids that the body urgently needs.
To assess meals on protein quality, we have developed a new metric: the Meal Protein Quality Score. This score combines protein quantity and protein quality, because both are important. With this score, we can now also optimize plant-based meals. Dietitians and chefs can do this using the Alpha tool. This tool gives them access to information about the digestibility and amino acid composition of their ingredients, allowing them to experiment with ingredients until all essential amino acids are sufficiently present in the dish.
This way, chefs know exactly which ingredient they need to replace or add to complete the puzzle and make their plant-based creation high-quality, thereby convincing the dietitian that it supports the patient's health.
By directly translating the latest scientific insights into practice, we are building a bridge between chefs and dietitians and removing a significant barrier in the healthy protein transition. In doing so, we are making an impact on both sustainability and health.