The kick-off meeting of the NGSN - Nordic Gastronomy and Sensory Network for Protein Transition took place on April 21, 2026 in Helsinki, where the project was officially launched.
NGSN is led by the University of Helsinki and is a Nordic collaborative project that aims to strengthen the connections between gastronomy, sensory science and sustainable food systems. Matís is a participant in the project, alongside partners from Finland, Sweden, Denmark and Norway. The project is built on the vision that the transition towards more sustainable protein sources must not only be grounded in nutrition and environmental considerations, but also in taste, experience and consumer satisfaction.
The meeting covered the project's objectives and work plan, and introduced the partners and participants. Joint priorities were discussed, along with how to ensure effective implementation of the project in the coming months. The meeting concluded with a summary and discussion on the future vision of the project, emphasising strong Nordic collaboration, innovation and sustainability in food system development.
A key element of the kick-off meeting was a workshop where participants, around 15 experts from Nordic countries in the fields of sensory evaluation, culinary arts, nutrition and food science, technology and other disciplines, identified challenges related to the increased focus on more sustainable protein sources and possible solutions.
Among the challenges identified were sensory barriers, such as differing expectations and tastes, high prices, cultural biases, and misinformation on social media. Solutions included increased food education, a greater role for food preparation and culinary arts, and a review of policy.
The NGSN project focuses on protein substitution and sustainable food systems. The project is funded by the Nordic Council of Ministers and The Nordic Joint Committee for Agricultural and Food Research.
Nordic Council of Ministers, The Nordic Joint Committee for Agricultural and Food Research