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Inclusive and trusted food system

Inclusive and trusted food system

We are building an inclusive and trusted food system by working to increase consumer trust. This involves promoting an appreciation of the value of food, as well as addressing and overcoming concerns regarding authenticity, food contamination and safety by combining co-creation activities with clear consumer engagement.

There is low consumer trust in our food industry, and consumers are not engaged despite demands for greater transparency and responsibility from the sector. Because the food supply chain is fragmented, people are often disconnected from how food is made, therefore reliable information about safety, quality, integrity, sustainability and traceability would help to increase consumer awareness. 

Our innovation activities actively involve consumers as responsible co-creators. For instance, improving transparency by creating a toolkit to measure consumer trust in different aspects of the food chain, by using a combination of technologies to pre-detect risks and surveying 1,500 consumers on their attitude to trust. 

We are demonstrating how technology and innovation in food are good for consumers by bringing together the latest and best technologies which enable us to make food safer and more transparent. For example, by improving the tracking and tracing of food products, and building portable devices to assess the freshness, nutritional value and identity of fish.

Current projects

VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food
Innovation

VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food

Protein is perhaps the most challenging macronutrient when it comes to sustainable production. Currently, animal-origin products are still the main protein and food ingredient sources. Unfortunately, the livestock industry is...

MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture 2020
Innovation

MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture 2020

This feed promises to increase bivalve hatchery production rates through uplift in the quality of broodstock and higher survival and growth of juveniles. By using a powdered diet, there is...

PERSONALIZED and connected FOOD service providers (PERSFO)
Innovation

PERSONALIZED and connected FOOD service providers (PERSFO)

The worldwide prevalence of obesity has tripled between 1975-2016 (WHO). We conclude that awareness and intentions do not always lead to corresponding behaviour. More consumers need to adopt a healthy...

Building a business model to enhance consumer trust and influence decision making using a sustainability transparency labelling system
Innovation

Building a business model to enhance consumer trust and influence decision making using a sustainability transparency labelling system

The proposal is centred on an EIT-Food Communications platform on sustainability and transparency, a communication system co-created with  consumers with a central focus on increasing consumer trust in the...

ThermoBlue
Innovation

ThermoBlue

This proposal addresses that need, and brings together a highly competent collection of partners, each with capabilities that will deliver a technology to market. The food industry has a strong...

Fermented seaweed based novel feed additives - SEAFEED 2020
Innovation

Fermented seaweed based novel feed additives - SEAFEED 2020

The aim of the project is to develop microbes andanaerobic microbial processes applying marine macroalgae feedstock for production of health promoting bioactive ingredients in feed. In previous andongoing projects, different...

VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain
Innovation

VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain

 Rapid methods solve this problem, but they need to be proven to work as well as the standard microbiological methods that they replace. Proving these rapid methods work just...

CleanFruit - Standardization of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce
Innovation

CleanFruit - Standardization of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce

Fruit quality and safety could benefit from standardized production under schemes free from chemical pesticides. The aim of CleanFruit is to develop and promote standardized practical strategies for fruit crop...

Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)
Innovation

Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)

There is a gap in the market for products with low environmental impact as consciousness among consumers rapidly increases. SeaCH4NGE investigates the potential of different forms of seaweed as...

DACWEED: Detection and ACtuation system for WEED management
Innovation

DACWEED: Detection and ACtuation system for WEED management

Site Specific Weed Management (SSWM) can be achieved by applying a treatment only on the weed patches. Agricultural sprayers are already separating the boom into sections, and the angle or...

Consumer and Manufacturing Driven Alternative Packaging Solutions from Agri-Food Waste Streams 2020
Innovation

Consumer and Manufacturing Driven Alternative Packaging Solutions from Agri-Food Waste Streams 2020

The issue of waste plastic in the food industry has led to strong consumer demand for producers & retailers to remove single use & reduce hard-to-dispose plastic. Suitable materials for...

Tasty Texture-Tailored fibre/protein rich vegetarian Health Power food & novel extrusion technology platform for the manufacture of such 2020
Innovation

Tasty Texture-Tailored fibre/protein rich vegetarian Health Power food & novel extrusion technology platform for the manufacture of such 2020

Most product developments focus on meat or milk analogues. We aim to enlarge plant-based food offerings beyond meat analogues by a novel process combination for structuring protein and fibres obtained...

Application of fungi protein in the development of sustainable and healthy food products. FUNGITIME
Innovation

Application of fungi protein in the development of sustainable and healthy food products. FUNGITIME

Besides, consumer demand for products that fulfill their nutrition needs is also key for the food industry. In this sense, fungal biotechnology could become a driver for food ingredient production,...

Lab on a chip - Early-warning platform for food safety
Innovation

Lab on a chip - Early-warning platform for food safety

Food contaminations are mostly monitored in plants using time consuming methods with analysis time of up to a week. By that time, some of the contaminated products are released to...

REIMS-based analysis platform for improved traceability and consumer purchase intention of high-end food products
Innovation

REIMS-based analysis platform for improved traceability and consumer purchase intention of high-end food products

In the last decades, a number of food crises, have threatened consumer confidence in the food industry, driving food business operators to go beyond mandatory traceability requirements and develop systems...

FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health
Innovation

FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health

It is also important to highlight the impact of the demographic change on public health and its costs. Seafood and meat are food protein sources well-known by senior population, and...

Innovative tools to produce legume-based foods for increased consumer acceptance (LeguComf)
Innovation

Innovative tools to produce legume-based foods for increased consumer acceptance (LeguComf)

Legumes such as peas and beans are rich in protein and can thus replace animal proteins in human diet. However, the use of legumes is associated with undesirable intestinal symptoms...

NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE): Constructing an authentication service for the dairy supply chain 2020
Innovation

NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE): Constructing an authentication service for the dairy supply chain 2020

This responds to an increasing consumer demand for commitment of the food industry to authentication of organic food across the EU. The authentication process will rely on nuclear magnetic resonance ...

Health SnaP
Innovation

Health SnaP

The idea is based on integration of ingredient and instant food manufacturing technologies combined with smart user-interface to support individual choices. Co-creation with consumers is in an important role in...

NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE)
Innovation

NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE)

The project will evolve existing nuclear magnetic resonance (NMR) technology to foster the development of a testing service that distinguishes organic from conventional milk, at all supply chain  levels ...

Improving trust on fish chain: Rapid and portable monitoring tools for a better control of whitefish
Innovation

Improving trust on fish chain: Rapid and portable monitoring tools for a better control of whitefish

This project provides three rapid, hand-held tools for enhancing the trust in fish products. The objective of this collaboration is to generate real-time, reliable, portable and friendly-to-use monitoring devices that...

Food Fortress for raw materials and ingredients in Europe – Gaining Consumer trust through transparency
Innovation

Food Fortress for raw materials and ingredients in Europe – Gaining Consumer trust through transparency

This project aims at gaining consumer trust through improving the transparency of the supply chain using rapid-reactive and proactive risk management using a combination of technologies such as predictive...

Quality Information Services and Dietary Advice for Personalized Nutrition in Europe
Innovation

Quality Information Services and Dietary Advice for Personalized Nutrition in Europe

The work includes: Programming the platform functionality with additional services (apps, diagnostics) with external business partners; Proof of principle trial in two countries using an innovative App (eNutri) to deliver...

Our other Innovation programmes

Healthier nutrition

Healthier nutrition

Our innovation activities are helping to reduce the prevalence and diet-related risk of developing metabolic diseases through personalised nutrition services, including non-invasive tools, online information services and novel technologies, enabling people to make healthier decisions.

Connected and transparent system

Connected and transparent system

We are increasing the connectivity and transparency of the food system to improve the safety, real-time traceability, quality and sustainability of ingredients benefitting both the consumer and industry.

Circular Bioeconomy

Circular Bioeconomy

We are developing multidisciplinary approaches to encourage a circular Bioeconomy mindset, which reuses biproducts and waste, and increases the environmental sustainability of our food system.