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: 32
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.
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 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.
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.
Iodine (I) deficiency is the greatest single cause of preventable brain damage, resulting in impaired intellectual ability and reduced school/work performance globally.
E2F will develop a sustainable source of protein & lipid from omega-3 rich microalgae cultivated using clean power sources (Geothermal/Hydro) & natural CO₂.
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.
Packaging needs to become more sustainable!
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.
Seaweed biomass is a promising, abundant but underutilized resource for industrial bioconversions.
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,….).
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.
SeaCH4NGE aims to reduce methane (CH4) emission from cattle and increase product quality.
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.
A substantial part of the food industries' produce ends up to now as waste.
Application of fungi protein in the development of sustainable and healthy food products.
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.
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.
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.
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.
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.
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.
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.
Metamorphosis focuses on turning organic waste streams into a valuable, next generation aquaculture feed ingredient.