R&I is needed to obtain a comprehensive and up‑to‑date understanding of the environmental footprint and sustainability performance of alternatives (e.g. plant-based, microbe-based, ocean-based, i.e. fish, algae, invertebrates), fungus-based, insect-based, cultured meat) compared to conventional sources of protein (e.g. meat and dairy) and dietary shifts. There is also a need for further research on the positive and negative impacts of alternative protein sources in European diets on human health (e.g. food allergies) and their bioavailability (along with other characteristics such as structure, colour, taste and flavour). This goal will lead to healthier and more sustainable-depending on the nature of the shift (e.g. shifting from processed meat to another nutrient‑poor, highly processed protein source might not provide the desired health benefits).

Proposals are expected to address the following:

• fill knowledge gaps on the characteristics of each type of alternative protein, including
  nutritional quality (e.g. bioavailability, the quality of the protein itself and of combined
  protein sources), alone and in the context of its introduction in European diets (taking
  into account the cultural aspects of diets and national dietary advice in the EU);
• fill knowledge gaps on the health impact of alternative proteins and overall dietary shift
  in the European Union, in particular for those sources of proteins for which limited
  information on health impacts is available, such as allergies, compliance with nutrient‑based and food‑based dietary guidelines and recommended dietary patterns;
• conduct a comparative systemic analysis of conventional and alternative proteins; etc.