ABSTRACT
This chapter reviews some issues involved in the development of novel protein foods and the information needs to which these give rise. It aims to describe how a particular methodological approach, constructive technology assessment (CTA), was used in the project to tackle the problem. CTA was used to initiate a dialogue between potential innovators of novel protein foods and stakeholders. The objectives of that dialogue were to explore the interests and concerns of all parties, to review available information about novel protein foods relevant to those concerns and to identify significant information gaps. The most promising potential protein sources are peas, lucerne, lupin, the fungus Fusarium and the cyanobacterium Spirulina. Three ingredients—termed 'protex', 'fibrex' and 'fungopy'—were identified that could be made from these. The tangible outcomes depend on the CTA process achieving success in terms of consensus building and information gathering.
