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!

Fermented seaweed based novel feed additives - SEAFEED
Innovation

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
Innovation

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
Innovation

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
Innovation

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
Innovation

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
Innovation

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
Innovation

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)
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...