Europe, with its diverse climatic zones and cultures based on different resources, possesses a rich, unique, and extensive gastronomic heritage. This cultural heritage also represents a significant value for humanity's food security. All of Europe is under the influence of climate change, which could lead to shifts in food sources across the continent over time. In line with this change, developing new food types that contribute to climate change adaptation goals is of paramount importance. Considering these two points, the development of traditionally consumed and durable foods in different regions of Europe, by differentiating them with new raw materials to make them more functional, could be a research and development (R&D) topic worth exploring. This would allow for the preservation of cultural heritage formed through centuries-old methods, while experimenting with gluten-free, healthier, or enriched traditional products using new raw materials. This R&D project requires experience from research institutions in different regions of Europe with expertise in applied food design and analysis, as well as institutions working in gastronomy, local culture, and food technologies. The fact that the project is embraced by France, Spain, Italy, the Netherlands, Germany, Northern European and Balkan countries, as well as Türkiye, and that broad participation is ensured, is very important in terms of diversity.

Our cooperative is based in Ankara, Turkey. The majority of our members are food engineers and agricultural engineers. Our aim is to conduct research on new food products, and to provide consultancy and technical support to women's and agricultural cooperatives operating in Türkiye. We have successfully conducted R&D activities on new food designs using freeze-drying technology in previous projects. Furthermore, through another project, we provided training and consultancy services to 12 cooperatives in Ankara, supporting them in the production of new products. We have extensive experience in collaboration, mastering at least 10 different regional cuisines in Türkiye. Cooperative members also have experience in international projects from their previous careers.