WP2: Recipe Design & Development

Objectives

WP2 Core Objectives

Eight interconnected objectives guiding the design and development of MoreMedDiet recipes

Design 5 Innovative Recipes

Based on population preferences using local varieties and traditional MD raw materials

Valorize Local Crops

Select high biological value crops for nutritional, sensorial and healthy characteristics

Valorize Marine Resources

Promote fish and fishery products with little commercial value but high nutritional content

Bioactive Compounds

Evaluate in vitro bioavailability of bioactive compounds from by-products and plants

Task 2.1 · Completed

Recipe Design Process

A three-phase participatory design methodology led by IPLEIRIA (M01–M24)

1

Co-Creation Sessions with Consumers

Subtask 2.1.1 — Consumer focus groups generating initial recipe concepts and identifying preferences. Deliverable 2.1 submitted at M12.

2

Multi-Stakeholder Design

Subtask 2.1.2 — Chefs, nutritionists, and food scientists co-designing 10 innovative MD recipes. Deliverable 2.2 submitted at M18.

3

Living Lab Sessions

Subtask 2.1.3 — Consumer tasting and scoring of recipes in real conditions across 4 countries. Deliverable 2.3 submitted at M24.

Living Lab Locations

IT

Florence

IBE · CNR

IT

Parma

UNIPR

ES

Extremadura

UEX · CICYTEX

PT

Leiria

IPLEIRIA

TR

Aydın

ADU

Selection Methodology

Consumer participants rated all candidate recipes on 5 criteria using a Likert scale: expected liking, desire to taste, visual appeal, likelihood to choose again, and familiarity. Top-scored recipes from both Global 1 (cross-country average) and Global 2 (weighted consensus) rankings were combined to select the final 5.

Results · Deliverable 2.3

The Top 5 Selected Recipes

Ranked #1–5 globally across all Living Lab countries — the MoreMedDiet signature dishes

1

Vegetable Cream

A rich, velvety cream made from seasonal local vegetables including potato, cabbage, and carrot — enhanced with sustainable algae innovations and minimal-waste cooking techniques.

Vegan Seasonal Low-waste

2

Bruschetta

Traditional bruschetta elevated with gluten-free buckwheat bread, fresh cheese, and tomato-based bioactive innovations including lycopene-rich natural seasoning from tomato peel by-products.

Gluten-Free Option High Antioxidants

3

Lamb Salad

A protein-rich salad featuring sustainable lamb breeds raised under extensive production systems, combined with seasonal greens, legumes, and local olive oil dressing.

High Protein Sustainable Farming

4

Hummus

Creamy hummus enriched with aquafaba (chickpea by-product), probiotic yoghurt, and extra virgin olive oil — maximising the prebiotic and bioactive value of every ingredient.

Prebiotic Plant-Based

5

Ratatouille

A colourful Provençal-inspired vegetable dish celebrating the richness of Mediterranean produce — aubergine, courgette, tomato, and peppers — with innovative shelf-life extension techniques.

Vegan Extended Shelf-Life

Final professional recipe development is being led by Institut Lyfe (IPBR) · Deliverable D2.6 expected November 2025

Task 2.2 · Completed

Raw Materials Mapping & Bioactive Compounds

A comprehensive mapping of local varieties, breeds, species and bioactive compounds across 4 partner countries

ES

Spain (CICYTEX/UEX)

Paprika from La Vera
Iberian pork, Merino lamb
Chickpea "Tizón" & "Orden Dorado"
Shellfish, blue fish, local fish
Walnuts, almonds, hazelnuts

PT

Portugal (IPLEIRIA)

Olive oil extra virgin
Fresh local vegetables (all seasons)
Lupin proteins
Ewe's & goat's milk products
Seaweeds & algae

IT

Italy (IBE/UNIPR/UNIFI)

Parmigiano Reggiano DOP
Lentils chickpeas, beans
Spirulina, chlorella (marine)
Farro, spelt, buckwheat
Goat & sheep milk products

TR

Turkey (ADU)

Pomegranate & prickly pear
Chia seeds & buckwheat
Sour cherry varieties
Sardines & local fish
Purple cabbage, purslane

Bioactive Innovations in Recipes

UNIFI and CICYTEX identified and validated bioactive compound additions from agro-industry by-products:

Aquafaba — emulsifier, prebiotic

Tomato peel powder — lycopene spice

Olive pit powder — antioxidants

Algae (Chondrus crispus) — added to soups

Lemon peel — Vit C, flavonoids

Whey powder — protein, texture

Task 2.3 & 2.4 – Next Steps

Development of 5 Final Recipes Nov 2025

Led by Institut Lyfe (IPBR) with focus groups of 4–6 people. Final recipes based on all previous deliverables. Deliverable D2.6.

Shelf-life & Sensory Evaluation Mar 2026

Led by UEX with sensory panels in Spain, Turkey, Italy, Portugal, and France. Evaluates consumer acceptability and product stability. Deliverable D2.7.

Deliverables

WP2 Deliverables Status

Code	Description	Leader	Deadline
D2.1	Results of co-creation sessions with best recipe design ideas	IPLEIRIA	M12
D2.2	Report of 10 innovative and nutritious MD recipes designed	IPLEIRIA	M18
D2.3	Report from Living Labs and CC workshops — top 5 recipes selected	UEX	M24
D2.4	Mapping of local/traditional varieties, breeds, fishery products and ingredients	CICYTEX	M24
D2.5	Report on feasibility of by-products and lactic acid bacteria for bioactive compounds	UNIFI	M24
D2.6	Report of 5 innovative and nutritious recipes of the MD developed	IPBR	M30 (Nov 2025)
D2.7	Results of useful life study	UEX	M34 (Mar 2026)