Through Our LIKE-A-PRO Project German Consumers Get a Glimpse into the Future of Food As the world faces rising challenges in feeding a growing population sustainably, alternative proteins such as peas, fermented mycoprotein, and insects are emerging options. But what does this mean for our plates—and our choices? In our EU Horizon project, LIKE-A-PRO we focus on accelerating the shift toward healthier and more sustainable dietary patterns by diversifying and increasing the availability, accessibility, and uptake of alternative sources of protein. As part of the project, the CSCP conducted the second round of Living Labs at different locations in Germany (Mönchengladbach, Cologne, and Münster) to explore the potential and challenges of emerging alternative proteins together with German consumers from various backgrounds and demographics. The goal of the labs was to engage and gather consumer feedback on the perceptions and acceptance of alternative proteins as well as raise awareness on how to integrate them into their diets. The workshop participants could taste a variety of insect bars, homemade burgers with mycoprotein patties, and different protein shakes based on pea protein. A key takeaway was that price and packaging are key factors when it comes to giving innovative products a try. For a recurring or habitual purchase, however, the products should meet expectations for taste. Moreover, consumers discussed the health and sustainability component of alternative proteins—from their preference for less processed products to questions about animal welfare in the case of insect-based proteins. These and other detailed insights on the specific products, including taste, texture, appearance and more, will be shared with food producers to support them in creating products that resonate with, and ultimately, are accepted by consumers. The next LIKE-A-PRO Living Labs will take place in spring 2025—if you’d like join or host a workshop where we can jointly explore the future of food, please reach out to Jennifer Wiegard. For questions on the LIKE-A-PRO project and living labs across the 11 European countries, please contact Arlind Xhelili.