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!
Total Results: 21
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, enabling novel service concepts and interactivity between consumers and the food industry.
Hapje Tapje is a consumer event and a culinary feast in the city of Leuven. Every year, EIT Food presents innovative ideas, drinks and foods to the general public.
EIT Food West uses food influencers to evaluate new concepts. We send them a package with products from our startups such as insect-based snacks and toasts made of beer side streams. This way, a large audience is reached and introduced to new, healthy and sustainable concepts.
CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce
Fruit crop protection is heavily dependent on chemical pesticides but consumers and fruit processors are increasingly interested in residue-free fruit.
European consumers are ever more aware that eating healthy is important (IRI, 2017), meanwhile obesity is still increasingly prevalent in almost all countries.
The increasing public concern about food security and the stricter rules applied word wide concerning herbicide residues in the agri-food chain, reduce consumer acceptance of chemical plant protection.
FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health
Over 65 years citizens represent the single fastest growing demographic group in Europe (30% of people will be over 65 in 2030), a challenge for the food industry as healthy ageing is affected by daily diet choice: we want to live longer and with a better quality of life.
The purpose of this activity is to support healthy eating by developing a new food manufacturing technology and B2C business concept for at-site customised production of healthy snacks.
Improving trust on fish chain: Rapid and portable monitoring tools for a better control of whitefish
Fish is a healthy nutritional food. The increasing global market demand coupled with fish-food scandals, has generated a high level of safety concerns around fish consumption.
Application of fungi protein in the development of sustainable and healthy food products.
Every year, over 23 million people in Europe fall ill from unsafe food, leading to 5,000 death cases.
Innovative tools to produce legume-based foods for increased consumer acceptance
A population-level shift towards more plant-based diets is urgently needed because of environmental reasons, but also due to its health effects.
This project will develop an analytical service to authenticate organic milk and enhance transparency throughout the dairy supply chain. This responds to an increasing consumer demand for strong commitment of the food industry to robust authentication of organic food across the EU.
Consumers are increasingly demanding healthier products to fulfil their personalised nutrition needs and more natural foods (clean label) in which they can put their trust. Both are nowadays key and challenge drivers for the food industry.
To further develop and test a digital platform as a supporting basis for creating and delivering personalised nutrition (PN) services in Europe via a non-profit organisation with payable services/memberships to cover operational costs. Services are scientifically validated and designed for use by companies, healthcare services, researchers, and professionals wanting to provide consumers with improved personalised nutrition advice and services.
REIMS-based analysis platform for improved traceability and consumer purchase intention of high-end food products
As a result of the globalization of the food supply chain, ensuring the safety, quality and integrity of the food we eat has become increasingly difficult.
A natural blue food colour that can be used in food products that are heat treated and are acidic is impossible today.
It is a global challenge to ensure sufficient food to feed future generations while utilizing natural resources in a sustainable manner.
VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain
Conventional microbiological testing takes time to get results. This impacts the supply chain, causing delays to get to market whilst results come back on finished but not shipped goods.