The transition towards a more plant-based circular food system will result in a lower micronutrient intake to support health and development. Little attention is given to the bioavailability of micronutrients. The BioMicro project will focus on developing an in vitro model to study bioavailability of a broad spectrum of micronutrients. The method will be applied to study plant-based meat- and fish alternatives, beverages and noodles and impact of used processing and formulations.