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All EIT Food completed projects

Browse our completed projects

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

The FOOD4SENIOR project aims to develop innovative, easy to prepare, product ranges which have enhanced nutritional and sensory properties for older people.  Older people represent the single...

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)

The aim of the LeguComf project is to innovate legume-based foods which have high consumer acceptance.    We are currently seeing a population-level shift towards more...

HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)
Innovation

HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)

Iodised salt and milk are the main sources of I in human diets. However, organic milk is typically low in I and organic salt is not iodised. The project aims...

BLINK: BeefLink - Traceability within the beef value chain using rapid DNA fingerprinting
Innovation

BLINK: BeefLink - Traceability within the beef value chain using rapid DNA fingerprinting

Food fraud is in many aspects an appealing activity because the profit margins of this activity can be quite large but the risk of being caught is lower than in...

Smart Tags for Improving Consumer Interaction in Food Value Chain
Innovation

Smart Tags for Improving Consumer Interaction in Food Value Chain

The Smart Tags communication project is set to increase consumer trust towards food products by sharing information about the food product value chain during the whole life-cycle of the product,...

Sugar- Out, Prote- In: Application of microencapsulated sweet proteins as sugar substitutes
Innovation

Sugar- Out, Prote- In: Application of microencapsulated sweet proteins as sugar substitutes

The Sugar-Out, Prot-In project aims to use innovative precision fermentation technology to produce a sweet protein which can be used as a healthy sugar substitute. This has the potential to...

PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food
Innovation

PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food

The PHENOLIVIA project is perfectly aligned with the European Green Deal and the Farm to Fork strategy by offering a healthy, sustainable, equitable food ingredient which contributes to the circular...

EIT Food Digital Marketplace for Side Streams
Innovation

EIT Food Digital Marketplace for Side Streams

The goal of this project is to enable companies worldwide to easily identify candidate side streams for valorisation to catalyse match-making between suppliers and buyers and to build a knowledge...

TriboTec: Protein enrichment and fractionation of side streams by dry tribo-electrostatic separation technology
Innovation

TriboTec: Protein enrichment and fractionation of side streams by dry tribo-electrostatic separation technology

It is an environmentally friendly process that consumes low energy and no water and is available at a high capacity. The potential for food/feed applications for the fractionation of...