Alpha
Guiding the Shift to Plant-Based Proteins in Older Adults’ Diets
Alpha explored how digital tools can help dietitians support older adults in maintaining protein quality during the shift toward plant-based nutrition. Through focus groups, data development and early prototypes, the project laid the foundation for a tool now used in hospitals and food innovation.
Rethinking Protein for an Aging Population
The idea for Alpha emerged during the COVID-19 period, when plant-based eating was accelerating. The team saw both opportunity and risk: while the protein transition benefits sustainability, older adults remain vulnerable to low protein intake. Alpha set out to guide this shift responsibly by developing a technology that helps ensure sufficient protein quantity and quality. For its coordinator, Pol Grootswagers, it was the first time leading a large international project, which brought steep but valuable learning curves.
From Older Adults to Dietitians: Identifying the Real User Need
The project initially aimed to support older adults directly, but early focus groups revealed that this was not the right primary target. Dietitians, however, strongly expressed the need for a tool that could calculate protein quality in meals and guide the creation of suitable plant-based menus. From that moment, Alpha focused on dietitians, conducting iterative research to understand their needs and how they work. This shift clarified the value proposition and ensured that development aligned with real-world practice.
“Alpha taught me to move beyond concepts and deliver something tangible that makes a difference in everyday practice."
Pol Grootswagers, PhD; Assistant Professor Nutrition and Ageing, Wageningen University & Research
After AAL: From Prototype to Working Tool
Motivated by critical feedback and additional funding, the team continued development after the project. Alpha evolved into a fully functional platform now used by hospitals in the Netherlands, Denmark and Italy, as well as by universities and product developers. Dietitians use it to assess and improve meals; chefs use it to design plant-based dishes that still meet protein requirements; food researchers rely on it to analyse large recipe datasets. The tool’s flexibility has opened unexpected opportunities, including applications in sports nutrition and food innovation.
Challenges and Outlook: From Research to Real Markets
The project’s biggest challenge was bridging academic research and applied development. Managing an international consortium, working with software teams and keeping focus under limited time proved demanding. Commercialisation remains work in progress: the team is developing a business model, licensing strategy and pricing with support from business developers. With growing interest from hospitals and researchers, Alpha now stands at the threshold of broader adoption.
Project Info
Alpha was an AAL project developing tools to support adequate protein intake during the transition to plant-based nutrition. The project created new protein-quality algorithms, a unique dataset and the first prototype of a dietitianfocused tool now used in hospitals and food innovation.
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