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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!

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Innovation Prizes
Entrepreneurship

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 ...

SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation
Food Technology

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...

FROM WASTE TO FARM: insect larvae as tool for welfare improvement in poultry
Food Loss & Waste

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
Food Loss & Waste

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...

Dairy products with reduced saturated fatty acids
Food Technology

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
Health & Nutrition

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
Food Technology

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
Food Technology

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,...