All EIT Food projects

DACWEED: Detection and ACtuation system for WEED management

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.

Innovative tools to produce legume-based foods for increased consumer acceptance (LeguComf)

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.

“LINKDAPA”: Linking multi-source data for adoption of precision agriculture

Farmers increasingly generate ‘big’ data about their fields.

ThermoBlue

A natural blue food colour that can be used in food products that are heat treated and are acidic is impossible today.

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

Triboelectric separation is a technology which is so far used in mineral processing. The water-free separation is based on the induced electrical contact charge of particle surfaces.

HPHC - Development and application of hydrocolloids functionalized by dynamic high pressure

Improving functionality of hydrocolloids in respect to better texture of food and easier handling in different applications using ultra high pressure

PERSONALIZED and connected FOOD service providers (PERSFO)

European consumers are ever more aware that eating healthy is important (IRI, 2017), meanwhile obesity is still increasingly prevalent in almost all countries.

EcoFoodMap Leuven: mapping the food system in and around Leuven

The Eco food map of Leuven is a user-friendly digital food system mapping tool that will allow a thorough understanding of the complexity of the food system in and around Leuven.

Circular Economy Collaboration – Operational EIT portfolio

The Cross-KIC project around the circular economy gives an operational portfolio overview of the EIT community efforts in the Circular Economy Framework. The project also aims to strengthen relationships with civil society and institutional partners engaged in the transition towards a circular economy.

Innovation Prizes

Do you have an idea that could transform the agriculture, fisheries and food sector? Apply for RIS Innovation Prizes and receive up to €25,000 of equity-free funding.

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, enabling novel service concepts and interactivity between consumers and the food industry.

Hapje Tapje: Kitchen of the Future

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.

Get Wasted: Circular food platform that fights food waste

EIT Food West and Growzer launch a circular ecosystem against food waste in the catering and food industry. From a circular perspective, the waste of one player is the raw material for another.

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.

ONCOFOOD: New food solutions for cancer patients

According to the World Health Organization, in 2016 there were around 7.1 million patients who were diagnosed with cancer or were undergoing treatment for cancer in Europe. Close to 70% of patients undergoing treatments experience side-effects that may have a large impact on the daily food intake.

Building a business model to enhance consumer trust and influence decision making using a sustainability transparency labelling system

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.

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.

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

Iodine (I) deficiency is the greatest single cause of preventable brain damage, resulting in impaired intellectual ability and reduced school/work performance globally.

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

Numerous food scandals in the past decade have opened the eyes of consumers in Europe on the prevalence of fraud in the food industry.

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 products ends as waste and the nutrient value of the remaining ones is often degenerated at time of consumption.

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.

Consumer and Manufacturing Driven Alternative Packaging Solutions from Agrifood Waste Streams

We aim to design innovation led packaging for red meat, fish & poultry made from material derived from agrifood waste. The issue of waste plastic in the food industry has led to strong consumer demand for producers & retailers to remove single use & reduce hard-to-dispose plastic.

inPaper: Innovative paper-based packaging technology and pack styles for food products

Packaging needs to become more sustainable!

FROM WASTE TO FARM: insect larvae as tool for welfare improvement in poultry

The aim of this project is to test the effects of innovative ingredients (insect larvae) in poultry feeding to allow sustainable production, to improve animal welfare and to potentially meet the consumer demand for healthier, more natural and bettertasting products.

Fermented seaweed based novel feed additives - SEAFEED

Seaweed biomass is a promising, abundant but underutilized resource for industrial bioconversions.

Health SnaP

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.

GLAD - Green Last Mile Delivery: a more sustainable way for food home delivery tailored to consumer needs

Consumers are looking for convenience. This is reflected in the growth of food e-delivery. However, the extra traffic causes problems in dense populated areas and has a high impact on the environment (CO2, particulate matter,….).

C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction

Campylobacteriosis is the most frequently reported food-borne illness in the EU.

Dairy products with reduced saturated fatty acids

Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk.

Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing

Demand is increasing for sustainably-grown protein sources for human nutrition.

Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)

SeaCH4NGE aims to reduce methane (CH4) emission from cattle and increase product quality.

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

Marine and/or terrestrial transportation and storage of live seafood is an inevitable step in the food producer-consumer chain.

Healthier Tuber Snacks with Infused Nutrients

The aim of this project is to make tuber or root-based snacks healthier to meet demand for healthier snacks in developed markets and deliver needed nutrients through commonly consumed foods in developing countries.

Advanced technologies for beef & lamb composition, imaging & sorting

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.

Digital Twin Management

Food safety is one of the major concerns in food production. Improving tracking & tracing especially for the management of food safety events can lead to a faster reaction time and elimination of potentially hazardous products, thus prevention of food borne illnesses and loss of lives.

Food Fortress for raw materials and ingredients in Europe – Gaining Consumer trust through transparency

Constituent sensing of small grains

Knowledge of the food constituents (e.g. protein, carbohydrates) is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality.

Better for the environment, better for my health

The starting point is the clear link between the dietary pattern of consumers and the environmental footprint of these patterns.

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).

EIT Food Digital Marketplace for Side Streams

A substantial part of the food industries' produce ends up to now as waste.

FUNGITIME

Application of fungi protein in the development of sustainable and healthy food products.

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

Phenoliva aims for full circularity in the olive industry and provides low-cost, highly active olive antioxidants for the food industry.

Interplay between different wheat cultivars and novel biostimulants to increase quality and yield in different agroclimatic conditions

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

Temperature fluctuations during storage of frozen foods result in big chunks of ice causing major quality defects of the product. A controlled deceleration of recrystallization processes can be achieved by specific ice structuring proteins (ISP). So far, the only food-grade available ISP are based on animal or GMO sources.

Lab on a chip - Early-warning platform for food safety

Every year, over 23 million people in Europe fall ill from unsafe food, leading to 5,000 death cases.

Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality

Fruits, berries, vegetables, grains, herbs and spices are promoted as healthy foods that are consumed fresh or as part, for example snack bars, breakfast cereals or ready-to-eat meals.

MAKE-IT! An infrastructure to hack simpler and smarter food value chains 2020

Creating smarter and simpler food value chains across Europe requires an infrastructure and capacity to stimulate and support innovation and entrepreneurship.

MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture

There is a global need to sustainably increase aquaculture production to meet the needs of a growing population. Bivalve shellfish aquaculture is highly attractive from a human nutrition, economic, environmental and ecosystem standpoint.

NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE)

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.

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

Spreads are very popular. However, they consist of a high percentage of saturated fatty acids, often based on palm fat, sometimes also including trans-fat.

Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste

A prospective production-planning tool for bakeries will be developed in this trans- and interdisciplinary project.

Our Nutritious Protein

Consumer desire for protein-rich foods and beverages is driving growth and innovation in protein ingredients.The population growth together with the changes in the food consumption patterns away from animal -derived proteins, further increases the demand for new plant -proteins.

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

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.

Quality Information Services and Dietary Advice for Personalized Nutrition in Europe

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.

SmartFoodLogging (SFL)

In the fight against chronic diet-related diseases it is the EU food and health system organization’s aim to improve consumers’ food literacy. Food education in a form of professional personalised advice is more trusted and accepted by consumers.

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.

SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars

Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also the physical properties and cost that have to be matched.

Sustained Energy Release Starchy Food Products

Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels.

Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform

Plant-based foods are growing beyond vegan and vegetarians due to the emerging segment of the flexitarians, who seek to reduce animal protein consumption in their daily diet. Most product developments focus on meat or milk analogues.

The development of organic supply chains that drive fair, transparent and healthy options for the consumer

The organic food supply system in Europe must rank among one of the most important in terms of trust. Our citizens make purchasing choices around organic food based on a wide range of issues which include sustainability, ethics, food safety and nutrition.

VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food

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.

PROVE - Functionalisation and valorisation of PROteins of VEgetable sources

As the world’s population continuously grows, achieving global food security, producing sufficient nutritious food that everyone can access, and doing so sustainably, is one of the greatest challenges faced today.

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.

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.

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

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.

Increasing nutritional value (bio-stimulated) of selected performant tomato varieties to be cultivated in areas with temperate climate

The major objectives are to look for, evaluate and to select processing tomato cultivars best adapted to RIS northern countries.

Metamorphosis – enhanced insect protein for aquaculture

Metamorphosis focuses on turning organic waste streams into a valuable, next generation aquaculture feed ingredient.

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.