The Capnutra team within the BIOVALUE project developed novel food dishes based on locally grown marginalized food crops that are climate-adjusted and more environmentally friendly. The main goal was to create nutritionally correct, well-balanced, attractive novel dishes that comply with a healthy diet but are also well accepted by consumers, and likely to be integrated into their dietary routine.
Towards this direction, prototypes of novel dishes were prepared in the experimental kitchen at MAICh, Chania, Greece. Each recipe was blind tasted, evaluated, and scored on its intrinsic organoleptic quality. The taste evaluations were performed by 50 participants attending BIOVALUE and our sister project (RADIANT, CROPDIVA, DIVINFOOD) meetings.