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!
How the corona crisis affects consumer behaviour and consumer demand for food products and services
The project will provide information on how the corona crisis will lead to changes in consumer behaviour, on the extent to which these changes are expected to be enduring beyond...
PASS
As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. Several studies suggested that coronaviruses...
Healthtricous
As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. The more COVID-19 is studied,...
Mtching COVID
As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. Covid-19 has infected millions...
Safelivery
As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. Safelivery will develop innovative...
ImmunoBoost
As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. The Covid-19 pandemic has shown...
CovidX
As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. Aqueous Spirulina extract is already...
SPIN
As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. The Covid-19 epidemic has evoked...
MeDiCo-Health
As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. Micronutrient deficiencies are a frequent...
Robin Food
The recent pandemic has resulted in enormous amounts of surplus leftovers such as vegetables and fresh fruits, causing difficulties for farmers. Secondly, a growing number of people...
Understanding Mediterranean and Okinawa Diets
Your diet can make a big difference to your health. That’s why it’s so important to consider the value of different diets from around the globe....
Challenge Labs
Challenge Labs are designed to tackle the big problems facing the food sector by bringing together diverse groups of people. It is hoped that Challenge Labs will spark co-founder relationships,...
From Leaf to Root – Holistic Use of Vegetables
This is due to several reasons including harvesting procedures having been designed for conventional products, consumer unawareness, and a lack of holistic product concepts. The idea of “From Leaf...
ALGAL BIOTECHNOLOGY 2020 – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY
The aim of this 2020 online professional development course is to provide introductory training and theory in algal biology, culturing, growth and biotechnology under laboratory and small scale pilot facilities. The...
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...
The V-PLACE – Enabling consumer choice in Vegan or Vegetarian Food Products
For many consumers wanting to replace products of animal origin partly or completely, the search for the right information including the avoidance of nutritional deficits is a challenge. Integrated into...
An Introduction to Food Science
Food and health information is often oversimplified by the media, and recommendations can be inaccurately reported and contradictory to current recommendations. By understanding and learning more about what&rsquo...
SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars
Cereal bars are considered by many consumers to be a healthy snacking alternative, but in reality they often contain between 13% and 40 % sugar. In this project a new DouxMatok sugar-based technology ...
WeValueFood 2020
#WeValueFood will engage with students from primary, secondary and tertiary education all over Europe, as well as parents, educators, and representatives from the European agri-food industry. Thank you for your...
‘SEE & EAT’: Communicating the benefits of visual familiarity as a strategy for introducing healthy foods into children’s diets 2020
Children’s food preferences depend on food familiarity and liking, and research shows that visually familiarizing children with foods before they taste them (e.g. by looking at picture...
The Regenerative Agriculture Revolution
Reports from leading organisations, such as FAO, IPCC, and EAT Forum, state the fundamental importance of transitioning to more regenerative agriculture methods if Europe is to meet its climate change...
Consumer attitudes towards healthier processed meat products
The countries investigated will be UK, Spain and Denmark, countries with high meat consumption rates (> 80 kg per person/year in UK and Denmark and > 90 kg per person/year...
Understanding Food Labels
Get the facts you need to put your trust in the food system. Huge amounts of information are provided on food product labels, but surveys have shown that we&rsquo...
The Future of Protein & the Protein of the Future in Europe
This project will bring together key stakeholders in Europe (from academia, industry, safety authorities, policy makers and consumers) to debate about the protein challenge...
Food and Nutrition: The Truth Behind Food Headlines
Learn how to find reliable, scientific information about food and nutrition and identify the truth behind food headlines. Due to conflicting messages from the media, it’s becoming...
Consumers and Environmental Safety: Food Packaging and Kitchenware
Food safety is highly regulated. Yet, one blind spot is the migration of molecules from contact materials in kitchenware into food. Particular attention needs to be placed on chemicals present...
Sustained Energy Release Starchy Food Products
The advantage of slowly digestible starch (SDS) is that it is a source of sustained glucose release and stabilizes blood glucose levels. Benefits of this condition are linked to diabetes...
PHENOILS. New technologies implementation in RIS regions’ olive oil mills for healthier olive oil extraction
Nowadays, there is a growing global demand of olive oil thanks to the last studies about the benefits of Mediterranean Diet and the global trend toward the adoption of healthier...
ONCOFOOD: New food solutions for cancer patients
One of the main challenges for cancer patients undergoing treatment is to prevent or mitigate malnutrition. They often experience adverse side-effects (i.e. taste loss, bad taste in mouth, metallic...
The EIT Food School Network: Integrating solutions to improve eating habits and reduce food wastage 2020
The EIT Food School Network is a collaboration working towards improving dietary choices and reducing food wastage in preschool, primary school and secondary school pupils by bringing together industry,...
FUNGITIME
Context Due to the world’s increasing population and the growing awareness of the food chain’s environmental impact, developing new food ingredients from alternative sources has emerged...
TRACOD – Model-based Tracking of Cod and Other Fish Value Chain for Consumer Confidence Boosting and Food Engineers Education
We propose to use model-based systems engineering (MBSE) and conceptual modeling for two purposes: model the function, structure, and behavior of the entire “farm-to-fork” food value chain, ultimately...
The Human Microbiome
Learn how a healthy microbiome can combat disease. The microbiome, i,e the microbes that live within the human body can have a huge impact on human health....
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...
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...
Curating citizen engagement: Food solutions for future generations
Through a university course developed by partners representing different aspects of the food ecosystem (from sensory perception to nutrition to food policy), we will educate the next generation of students...
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...
Sugar- Out, Prote- In: Application of microencapsulated sweet proteins as sugar substitutes
Sugar reduction is a major focus of the food and beverage industry. Innovative sugar substitutes are urgently needed. Sweet proteins originating from exotic fruit offer an exciting solution, but their...
PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food
Phenoliva brings together partners from food industry, research and academia in order to implement an integrated waste management concept for the olive oil industry. Olive antioxidants are extracted from olive...
Impact on sustainability, shelf life and nutritional value by vertically farmed leafy greens via a new local supply chain
Access to fresh produce is and will continue to be an issue in the densely populated European cities. Due to the long and complex supply chain up to 40% of the...
HPHC - Development and application of hydrocolloids functionalized by dynamic high pressure
A new physical method to improve the functionality of selected hydrocolloids with respect to a better texture of food, as well as easier handling in different applications is suggested....
PERFECT - Plant Extract for Reduced-sugar Foods, including Extruded Cereals, bars & biscuits, using innovative processing Technologies
Excessive sugar consumption is a contributing factor for a variety of non-communicable diseases (e.g. diabetes, that currently affects 9% of the global population). Moreover, low-sugar food products are not widely...
Energy-to-Feed (E2F)
E2F will develop a sustainable source of protein & lipid from omega-3 rich microalgae cultivated using clean power sources (Geothermal/Hydro) & natural CO₂. This first commercial facility will...
Innovator Fellowship 2020
The objective of EIT Food Innovator Fellowship is to empower talents to co-create, address, and gain experiences on excellent ideas capable of bringing their careers a step further, and...
Food System Master of Science Programme
The programme is based on a combination of essential entrepreneurial skills, which will help you to become an effective innovator, and key technical skills that are tailored to...
EATrends & food fashion week
Events will take place in Spain and Belgium during 2019, engaging members of the public in food trends and innovations, enabling them to have a leading role and become real influencers....
EIT Food Ambassadors Programme: Influencer marketing for EIT Food
Launching a new sustainable product doesn’t necessarily create new consumer eating habits. So, how do we encourage uptake of new products, technologies, or ideas? In an era where...
Games of Food
Escape games provide an opportunity to share educational messages in an enjoyable way. In such games, groups of 3 to 8 players are locked in a room while they search for clues...
FoodUnfolded®
The platform aims to engage with citizens through entertaining and educational content, and by connecting citizens with food experts from both academia and industry to accurately clarify misperceptions or questions....
SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation
Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched. A substantial portion of sweet...
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...
Dairy products with reduced saturated fatty acids
Dairy foods are major sources of saturated fatty acids (SFA) in many EU diets but are also crucial sources of key nutrients, and have other functions. Replacing traditional dairy foods...
Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing
Fava bean is a grain legume which is welladapted to Northern Europe, and is relatively cheap to grow. Two million tonnes are currently produced across the EU-28, particularly in the...
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
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)
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...
Digital Twin Management
An additional advantage is the possible reduction of unnecessary waste. We will extend the infrastructure at Givaudan and Strauss and the digital twin platform set up in 2018 for collecting additional...
Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
We aim to enlarge plant-based food offerings beyond meat analogues by a novel process combination for structuring protein and fibres obtained also from side-stream materials to develop a range of...
O-Live: Smart targeting of personalised food advice
By modelling the complex decision-making processes underlying an individual’s food choices, our tool will identify the unique profile of these factors and provide tailored advice, enabling individual consumers...
SmartFoodLogging (SFL)
SFL will develop a platform where health coaches and consumers come together to motivate user reaching their goal. The platform features a mirror-like tool where coaches can see...
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...
Better for the environment, better for my health
The objective of the ‘Better for the environment, better for your health’ solution is to raise the consumer’s understanding of the impact of food production and...
Animal Feed Production: Feed Quality & Safety
These 2 online courses will provide you with in-depth information on both Animal Feed Safety and Animal Feed Quality
How Food is Made? Understanding Food Processing Technologies
The course focuses on: The history of food processing – why it emerged and why it is important; Examples of the major traditional and more advanced food processing technologies and...