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“Innovating in Plant-Based Food”: the AlinOVeg project

Published May 12, 2026

News Food

AlinOVeg is a collaborative project aimed at developing a French plant-based source sector and offering healthy and sustainable alternatives to dairy products.

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AlinOVeg, which stands for "Innovating in Plant-Based Food," is a five-year collaborative project aimed at developing a strong French sector for plant-based sources—specifically pea and fava bean proteins—and offering healthy, sustainable alternatives to dairy products. Launched in 2023, with a total budget of €11.4 million, including €8.3 million provided by the French government under France 2030, and operated by Bpifrance, AlinOVeg unites public and private actors to address crucial challenges in the agri-food industry. For more information, read our press release.

The Stake

The global food industry is experiencing a shift towards more sustainable and local supply chains. AlinOVeg addresses two main challenges:

  • Accelerating the transition toward sustainable food solutions
  • Strengthening food independence by building resilient, local, plant-based supply chains

By embracing these challenges, AlinOVeg aims to develop new markets and create innovative products that answer the evolving needs of both consumers and farmers.

The Partners

AlinOVeg brings together six organizations, representing the entire value chain of plant-based ingredients:

  • Roquette (Project Leader): A family-owned French company and global leader in plant-based ingredients for food, nutrition, and health.
  • Eurial: A major player in the French and European dairy industry, recognized for expertise in dairy and alternative products.
  • INRAE: France's national institute for research in agriculture, food, and environment.
  • Université Lumière Lyon 2: A leading social sciences university, involved through its TrAlim Chair dedicated to food transition.
  • Agri Obtentions: A subsidiary of INRAE, specializing in the development and distribution of legume varieties, including peas and fava beans.
  • Greencell: An SME focused on microbial biotechnology, offering active ingredients from microbial raw materials for agri-ecology, nutrition, and health.

The AlinOVeg project is labeled by the Vitagora, Bioeconomy for Change and Clubster Nutrition Santé Longévité competitiveness clusters.

From Field to Plate

AlinOVeg aims to deliver value at every stage—from farming practices to the consumer’s plate:

  • Product Innovation: Development of new plant-based products and ingredients, such as varieties of peas and fava beans, protein ingredients, and plant-based alternatives to cheese and desserts.
  • Sustainability: Focus on more sustainable processes, including variety selection guided by consumer expectations, innovative valorization methods, and stronger, local supply chains.
  • Support for Farmers: Direct engagement with farmers to optimize the cultivation of peas and fava beans, enhancing value at the source.
  • Consumer Focus: Meeting consumer expectations for functional, nutritional, and sensory qualities.

The project will achieve its objectives through key research and development milestones, addressing technological challenges along the entire value chain.

 

With AlinOVeg, we unite public and private partners to develop plant-based value chains and offer healthy, sustainable solutions that meet consumer expectations.

Isabelle Chambaud

Head of Open Innovation at Roquette

Where will we be in 2026?

  • A highly active community of 70 scientists, with technical workshops held at a different venue every six months.
  • An effective steering committee of 18 members, meeting every three months.
  • 8 INRAE units involved: BIA, SAYFOOD, AGROECOLOGIE, BIOECOAGRO, UNH, STLO, CARMEN, SQPOV.
  • 9 theses in progress (INRAE and University of Lyon II).
  • 33 scientific publications (articles, oral presentations and posters).
  • Scientific and technical deliverables on target.

Looking Ahead

Supported by France 2030 as part of the national “Besoins alimentaires de demain” (Food Needs of Tomorrow) initiative, AlinOVeg expects to introduce its innovations to global markets in the coming years:

  • the development of varieties of winter and spring peas and fava beans, leading to an increase in the area under cultivation for them,
  • the creation of new protein isolates,
  • the development of digital processes for the bioproduction of microbial strains,
  • the development of new plant-based desserts and cheeses.

In the meantime, some studies will be published about the knowledge, practices, and expectations of producers in the plant protein sector in France, about the greening of consumers’ dietary habits and the support provided by educational organisations, about the origins, perceptions, and acceptability of plant-based ingredients in food, and about consumers’ perceptions and beliefs regarding new plant-based protein foods.