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!
Innovation Prizes
RIS Innovation Prizes is one of the largest startup competitions in the agrifood vertical in Southern and Eastern Europe. Prizes are awarded to entrepreneurs and early stage startups ...
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...
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
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...
Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste
Present machinery in bakeries is used to optimize the production process. The reduction of make span and idle time of machines, but also combinations thereof will lead to a higher...
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 ...
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...
MAKE-IT! An infrastructure to hack simpler and smarter food value chains 2020
This project aims to develop these through: Using existing information and industrial challenges to inform the hackathons around specific food industry chains. Designing and delivering a series of hackathons across...
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...
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...
“LINKDAPA”: Linking multi-source data for adoption of precision agriculture
This project will use multi-source data to co-create with farmers and their advisers, crop management zones for precision agriculture (PA) solutions. The zones will be based on synergistic integrations of...
CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce
Fruit crop protection is heavily reliant on synthetic chemical pesticides, which can have unwanted side effects on the environment and can leave residues that are perceived to have potential health...
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...
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...
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...
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
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
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...
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
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
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
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...
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
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...
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...
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...
Interplay between different wheat cultivars and novel biostimulants to increase quality and yield in different agroclimatic conditions
Improving European farmers' competitiveness through technology transfer and innovation integration is essential to address future challenges in the sector. Increasing wheat grain quality and yield and enabling sustainable intensification...
Consumer and Manufacturing Driven Alternative Packaging Solutions from Agrifood Waste Streams
Suitable materials for meat, fish & poultry have constraints such as the need for an oxygen barrier & stability at higher temperatures, so wide-scale use of alternatives has so far...
inPaper: Innovative paper-based packaging technology and pack styles for food products
China is restricting plastic waste imports. Some countries have raised taxes on plastic bags or a complete ban. Within the food and packaging industry, there is an uncertainty about sustainable...
FROM WASTE TO FARM: insect larvae as tool for welfare improvement in poultry
Insect larvae will be reared on food side streams, allowing the valorization of secondary raw materials produced in excess from food industries, and then used as environmental enrichments in...
Metamorphosis – enhanced insect protein for aquaculture
Metamorphosis will build on foundational work performed in year 1 in regards to conversion of organic waste streams into valuable, next generation functional aquaculture feeds, utilising insect biomass conversion and...
Our Nutritious Protein
To date, minimally processed plant -proteins are hampered as alternatives to animal -proteins due to the presence of usually called “antinutritional factors” (ANFs), decreasing their nutritional value. Enzyme...
MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture
However, bivalve industry growth is falling behind fish aquaculture due to critical defects in the production process. Feed defects, disease, and quality issues are throttling production. We will develop a...
Fermented seaweed based novel feed additives - SEAFEED
The aim of the project is to develop microbes and anaerobic microbial processes applying marine microalgae feedstock for production of health promoting bioactive ingredients in feed. In previous and ongoing...
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...
GLAD - Green Last Mile Delivery: a more sustainable way for food home delivery tailored to consumer needs
The objective of the GLAD activity (Green last mile delivery) is to develop both a strategy and a platform that helps making the last mile in food e-commerce at the...
C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction
Consumption of poultry, especially chicken meat, is considered the most common route for human infection. Colonization of broiler chickens at farm level leads to transmission of Campylobacter along the production...
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...
Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality
However, the safety of these food ingredients can be an issue as they are vector carriers for pathogenic bacteria and viruses. Well-documented outbreaks of foodborne diseases (e.g. Norovirus...
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...
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
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
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...
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
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)
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
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...
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...
The development of organic supply chains that drive fair, transparent and healthy options for the consumer
On a global basis the amount of fraud occurring in the organic supply system is growing rapidly and issues are appearing on a weekly basis. The potential to totally undermine...
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...
Constituent sensing of small grains
Additionally, food safety requires the full traceability of crop constituents in the complete food value chain. This includes correct and seamless documentation of all production steps. One missing piece is...
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...
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...
PROVE - Functionalisation and valorisation of PROteins of VEgetable sources
In 2012, FAO estimated that food production needs to increase with 60-70% to feed ±9.2 bio people by 2050. As the world’s population continuously grows, achieving global food security (= producing...
INNOPOULTRY. The poultry food chain: tackling old problems with innovative approaches
The aim of this project is to test and to promote solutions for the poultry industry in Italy, Poland and Spain in the area of safety risks for public health....
Separating MycOtoxin-contaminated Wheat grains using Precision Farming technologies
Mycotoxins can significantly reduce food quality, especially in wheat production. Fusarium graminearum and F. culmorum are the major origins of mycotoxin contamination. Producers, so far have no methodology to determine...
SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations
Reducing sugar consumption is essential for health but a huge challenge for the food industry. WHO recommendations are being enforced through government guidelines and taxes. Reducing sugar in food matrices...
Optimising rice processing & cooking to remove arsenic & starch from its life-cycle
Rice is a primary carbohydrate staple, but is high in carcinogen inorganic arsenic (Asi) & soluble starch, the former is a chronic carcinogen & the latter is a causative agent...
SmartBreakfast: New Food Products for Innovative Home Appliances
Breakfast gives you a chance to start the day with a customized, tasty, healthy and nutritious meal, so you can perform better during the day. As suggested by nutritionist, breakfast...
My Yogurt
Consumers appreciate yogurt as healthy product. While yogurt is an ancient food “invented” to increase stability and health benefits of milk, product innovations are on the horizon addressing...
Increasing nutritional value (bio-stimulated) of selected performant tomato varieties to be cultivated in areas with temperate climate
In temperate climate, the average yield/ha of tomato is significantly lower than international standards. The major objectives are to look for, evaluate and to select processing tomato cultivars best...