All EIT Food projects

There are many different EIT Food activities helping us build a better food system for Europe. Browse our projects to find out more!

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 lower environmental impact as consciousness among consumers rapidly increases. We will investigate the potential of different forms of seaweed as...

Development and implementation of new technology for transportation and storage of live seafood
Innovation

Development and implementation of new technology for transportation and storage of live seafood

Current technologies are not sufficiently sustainable as they suffer from high mortality, low stocking densities and quality losses of the food upon prolonged transportation and storage periods, that makes live...

Healthier Tuber Snacks with Infused Nutrients
Innovation

Healthier Tuber Snacks with Infused Nutrients

The intention is to innovate in the area of “savory snacks” by expanding the types of vegetable crisps. Roots and tubers will be used as base material...

OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads
Innovation

OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads

Their base fat systems show a great potential for optimization regarding their nutritional and sustainability value. In the current activity, spreads with improved fatty acid profiles shall be developed. Therefore,...

Pressure for healthier and more natural fat-based foods (underPRESSURE)
Innovation

Pressure for healthier and more natural fat-based foods (underPRESSURE)

underPRESSURE project will scale-up a technological solution for producing “high” viscosity fat-based products addressing these consumer demands. Safe foods with lower fat content (fat reduction >30%) and reduced...

ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods
Innovation

ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods

In this project, we focus on the upscaled isolation of ISP from plant materials and their application in ice cream and bakery products. The following objectives will be accomplished with...

Advanced technologies for beef & lamb composition, imaging & sorting
Innovation

Advanced technologies for beef & lamb composition, imaging & sorting

The project will expand, adapt & implement 3-D CT scanning technologies to digitise the beef & lamb food chain into a new Connected Food System. It will enable accurate...

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...