Introduction and Background Aventure AB has created a "between-meal beverage" with high protein and energy content aimed at older and/or physically active individuals. Aventure AB wished to transform this high energy drink to a plant-based product, because of the growing trend of plant-based diets. Aim The aim of this project was to replace the protein source in the beverage ”Skaka & smaka - strawberry taste”, while maintaining good flavour and texture. The original beverage contains whey protein, which was to be replaced with a vegetable source. Materials and methods A new plant-based beverage was developed from the original recipe. Four different alternative protein sources were added and evaluated with regard to taste, visual look, pH, dry matter, viscosity, brix, protein and energy content. To beverages based on different protein sources, four different juice concentrates were added in varying combinations and concentrations. Aromas were also added and a change of the fruit-purée recipe was made. The salt concentration was modified. The final product was evaluated through a consumer sensory analysis at a sports centre in Lund. The participants were asked to judge it by first impression, colour, odour, flavour, texture and overall impression on a 9-point hedonic scale. 76 individuals participated and compared the original beverage with the new plant-based one. Results and Discussion A beverage containing pea protein with a combination of a new fruit purée with a reduced amount of strawberries but an increased amount of bananas was selected as the most promising candidate. Further improvement of this beverage included addition of a juice concentrate mixture (6 mL/100 g), containing 50 % apple concentrate + 50 % lime concentrate. The salt content in the beverage was 0.03 g salt/100 g beverage. The sensory analysis revealed a significant difference regarding the first impression and flavour in favour of the original beverage, while a significant difference in colour appeared in favour of the new one containing pea protein. 19.6 % of the participating women, and 22.5 % of the men claimed that they would buy the new plant-based beverage. Conclusion A plant-based version of Skaka & smaka has been developed, and the sensory analysis indicates that the new product has potential on today's market. However, the beverage requires further development to satisfy all the needs within the target group.

Replacement of fish meal as the primary protein source in diets for farmed carnivorous fish is a major priority for sustainability of the aquaculture industry. Three plant-based protein sources (soybeans, field peas, and canola) were investigated to compare their effects on the health and performance of rainbow trout (Oncorhynchus mykiss) and to identify significant anti-nutritional factors (ANFs). Six separate 8-week studies were conducted, over a period of one year, to assess the effects of protein source and processing level (meal versus protein concentrate) at dietary inclusion rates of 0 to 300 g kg-1. Abundance of inflammatory and immune marker transcripts including proliferating cell nuclear antigen (PCNA), immunoglobulin M (IgM), interleukin-1 beta (IL-1β), interleukin-8 (IL-8), and interleukin-10 (IL-10) was evaluated in distal intestinal tissue by quantitative PCR (qPCR) analysis. Activity of the pro-apoptotic enzyme caspase-3 was also assayed in distal intestinal tissue. Transcript abundance was highly variable and no suitable genes for the internal normalization of qPCR data could be identified. As a result, transcript copy numbers were reported per 50 ng of total RNA. At 300 g kg-1 inclusion, soybean meal (SBM) increased abundance of IL-8 and IgM, pea meal (PM) increased abundance of IL-10, and canola protein concentrate (CPC) increased abundance of IL-8. Pea protein concentrate (PPC) reduced IL-8 abundance and caspase-3 activity, while increasing abundance of IL-10. Canola meal (CM) and soy protein concentrate (SPC) did not significantly affect the transcript abundance of any assayed gene. Pearson correlation coefficients were determined between gene transcript abundance, performance parameters, protein source, inclusion level, and ANF content. Specific growth rate (SGR) was negatively correlated with the abundance of IL-1β and IgM. Dietary inclusion of SBM was positively correlated with all assayed proinflammatory markers and negatively correlated with SGR. Inclusion of PM was positively correlated with both SGR and the abundance of IL-10. The inclusion of CM was negatively correlated with average daily feed intake (ADFI) and with the abundance of both IL-8 and PCNA. Inclusion of PPC correlated positively with SGR and negatively with the activity of caspase-3. Correlation between transcript abundance and dietary content of putative ANFs suggested negative correlations between glucosinolate content, proinflammatory cytokine expression, SGR, and ADFI; whereas, isoflavone content was positively correlated with proinflammatory markers and negatively correlated with SGR. In conclusion, although high SBM and CM inclusion levels have been associated with reduced growth performance in trout, only SBM was associated with increased abundance of inflammatory marker transcripts. These contrasting responses may be mediated by CM glucosinolates, which could negatively affect palatability without inducing a pro-inflammatory response. Dietary PM was very well tolerated and may have promoted anti-inflammatory activity. Further processing of protein meals to concentrates markedly reduced any observable negative impact on performance parameters and the abundance of inflammatory marker mRNA transcripts. Interestingly, both PM and PPC were positively correlated with SGR and may contain a beneficial anti-inflammatory component.

A protein transition from more animal-based to more plant-based proteins in human diets isessential for the health of the planet and its human population. This thesis focusses onentrepreneurship, one of the many angles of this transition. Through a discourse analysis differentmeanings are revealed displayed on the packaging of Swedish plant-based brands. This is doneon the backdrop of transition theory and specifically the multi-level perspective on transitions. TheSwedish context is described through the lens of this perspective using the three levels: niche,regima and landscape, and the processes societal embedding in four environments: user,business, policy and cultural environment. A discourse analysis of packaging reveals threegeneral discourses around plant-based foods, namely that plant-based foods are environmentallyfriendly, they are part of the everyday and for everyone and plant-based alternative are local and Swedish. Further analysis on how different brands view their role as entrepreneurs showed theysee themselves as innovators, facilitators and change-makers through the language used on theirpackaging.

As of today, there is a challenge amongst the elderly to get the energy they need. Malnutrition is a fact for too many and protein is one of the most common deficiencies among macronutrients in this age group. Another group, also in the need of extra energy and protein, are those with a higher level of physical activity. Aventure AB in Lund, Sweden, has earlier developed an “in between meal beverage”, based on oats, with high energy and protein content called “Skaka & Smaka”. This beverage has with promising results been distributed to selected hospitals in Sweden as a pilot-trial. As an expansion of this product, Aventure wanted to create an oat-based, energy dense stirred yogurt. The aim of this study was to investigate the feasibility of addition of different protein sources to create an energy dense stirred yogurt with good texture and a balance of macronutrients. Four different types of protein sources were, separately or in combination, added to the original recipe of “Skaka & Smaka” (without added flavour), after which it was fermented and evaluated regarding sensory and physio-chemical properties. Three different fruit purée mixtures were added separately to the fermented oat-base in different proportions and evaluated by taste, color and flavour intensity. Salt concentration was adjusted and two final products were developed and evaluated through a sensory consumer test, at two different retirement homes in Hässleholm, Sweden. To measure the participants opinions a 9-point hedonic scale was used and attributes evaluated were first impression, color, taste, consistency, thickness, spoonability and total impression. All of the 11 individuals who participated were at the age of 75 and over, where of 2 were men and 9 were women. The proportions of added protein in the two final products were 10% casein and 90% whey. The two selected fruit purées, “skogen” and “havet”, were added in the concentration of 30%. The addition of salt was increased with 100%, resulting in a final concentration of 0.08 g per 100 grams. The sensory analysis revealed no statistical significance between any of the related attributes of the two yogurts. The attribute most important for general liking was taste, followed by texture and color.    Seven individuals (64%) said they could consume this kind of product a few times a week and all participants thought that there was a need for this kind of product. The two yogurts developed in this project, “skogen” and “havet”, and the concept behind them seem to have good potential for consumer liking, though further development of taste and texture is needed. / Som det ser ut idag så finns det en utmaning bland de äldre att få i sig den energi de behöver. Undernäring är ett faktum för allt för många och protein är en av de vanligaste bristerna bland makronäringsämnena inom denna åldersgrupp.    En annan grupp som också är i behov av extra energi och protein är de med en hög fysisk aktivitetsnivå. Aventure AB i Lund, Sverige, har tidigare utvecklat en mellanmåls dryck, baserad på havre, med ett högt energi- och proteininnehåll, kallad ”Skaka & Smaka”. Denna dryck har i ett pilot försök och med lovande resultat distribuerats till flertalet utvalda sjukhus i Sverige. Som en vidareutveckling av denna produkt ville Aventure skapa en havrebaserad, energität, rörd yoghurt. Syftet med denna studie var att undersöka geomförbarheten i tillsättning av olika proteinkällor för att skapa en energität, rörd yoghurt med bra konsistens och en balans av makronäringsämnen. Fyra olika typer av proteinkällor tillsattes, separat eller i kombination, till originalreceptet för ”Skaka & Smaka” (utan tillsatt smak), vartefter blandningen fermenterades och utvärderades utifrån sensoriska och fysio-kemikaliska egenskaper. Tre olika fruktpurée blandningar tillsattes separat till den fermenterade havrebasen i olika proportioner och utvärderades utifrån smak, färg och smakintensitet. Saltkoncentrationen justerades och två slutliga produkter utvecklades och utvärderades genom ett sensoriskt konsumenttest, vid två olika äldreboenden i Hässleholm, Sverige. För att mäta deltagarnas åsikter användes en 9-punkt hedonisk skala och de attribut som utvärderades var första intryck, färg, smak, konsistens, tjockhet, skedbarhet och totalt intryck. Alla de 11 individer som deltog var av ålder 75 och över, varav två var män och nio var kvinnor. Proportionerna av tillsatt protein i de två slutliga produkterna var 10% kasein och 90% vassle. De två valda fruktpuréerna, ”skogen” och ”havet”, tillsattes i en koncentration på 30%. Tillsatsen av salt ökades med 100%, vilket resulterade i en slutlig koncentration på 0.08g per 100 gram. Den sensoriska analysen visade inte på någon statistisk signifikant skillnad mellan de relaterade attributen för de två olika yoghurtarna. Attributen som var av störst vikt för generellt tycke var smak, följt av konsistens och färg. Sju individer (64%) sa att de kunde konsumera en produkt som denna ett par gånger i veckan och alla deltagande tyckte att det fanns ett behov av en produkt som denna. De två yoghurtarna som utvecklades i detta projekt, ”skogen” och ”havet”, och det bakomliggande konceptet tycks ha god potential bland konsumenter, men vidare utveckling av smak och konsistens är nödvändigt.

Background: The agro-food sector faces several sustainability challenges and is in clear need of transitions to become more sustainable. A transition in food production, consumption and supply chains that demand fewer resources and fewer animal products is required to attain sustainability in the agro-food sector. This transition can be done by consuming more plant-based food and providing an alternate option to animal protein by substituting it with plant protein. Purpose: This study aims to understand the technological innovation system shaping around the value chain of Swedish legumes. To investigate the above aim, this research intends to address the following questions: RQ1: How is the innovation system built up, and how do the functions of the innovation system perform around the value chain of Swedish legumes? RQ2: What are the barriers connected to the innovation system that hinders the development of the value chain of Swedish legumes? Method: The methodology used was a qualitative case study with an abductive approach. The data was collected from 8 semi-structured interviews and a literature review of relevant articles. The empirical findings were then analysed using a framework based on Technology Innovation System (TIS). Implications: This research study describes the structural causes that form functional barriers in the innovation system that hinders the development of a value chain for Swedish legumes. The findings of this study provides an excellent opportunity for government agencies and policymakers to guide plans and actions through policies to provide incentives for farmers and research projects in favour of a sustainable transition towards more plant-based food. Also, our study contributes to an understanding of sustainability transitions in the Swedish agro-food sector by analysing how the TIS functions perform around the value chain of Swedish legumes.