In-shop tasting

Throwback to the successful first session of “in-shop tasting” boosts implemented within the Cipromed Project, where random – yet health and environment conscious – consumers have been offered 2 high-protein baked goods:

• legume bread

• pumpkin protein baguette

formulated at the Bakery led by Reiner Stolzenberger, and 3 alternative protein-based products:

• vegan burger

• chicken-like chunks

• vegan Bolognese

developed at the DIL Deutsches Institut für Lebensmitteltechnik e. V.

The event was kindly supported by the Dissemination-Communication Partner, RTD Talos, with high-quality print materials (leaflets, brochures, and a poster).

These tastings weren’t just about flavour — they were about building acceptance for novel, circular-protein sources that could reshape Mediterranean agri-food systems. The event drew people from all walks of life, proving there’s real consumer interest in sustainable, alternative proteins.

Testing of these products took place from the beginning of November until the 14th at the Bakery headquarters near Stuttgart.