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: 71
A 6-month pre-accelerator programme that aims to transform innovative ideas into market-validated business propositions.
Research has shown that consumers do not understand or trust in the food industry. This is thought to be driven by the gap between what consumers want and what the food industry provides.
Partnering with the world-leading corporates & research institutions in the agrifood space
EU Skills for Future, commonly name Skills4Future (S4F) is a Cross-KIC project.
To create smarter and simpler food value chains across Europe we need to develop both infrastructure and capacity which stimulate and supports
innovation and entrepreneurship.
Agricultural technologies and innovations offer significant opportunities to improve the efficiency and effectiveness of farm businesses, through optimised yields, reduced environmental impact and increased profitability.
Empowering diverse communities to transform our food system
The aim of the SME workshops is to identify contemporary challenges and solutions in the poultry industry dedicated to feed manufacturers, advisors, farmers and employees in poultry factories, as well as managers responsible for the strategy and profitability of fodder and poultry production, all from RIS-eligible regions.
EIT Food RIS Solutions is aimed at engaging student groups with multi-disciplinary backgrounds, from RIS countries and of all educational levels, to work jointly on problem cases responding to agrifood challenges in RIS countries.
EIT Food RIS Innovation Grants is the umbrella term for business creation activities for EIT RIS beneficiaries.
The #AnnualFoodAgenda encourages consumers to think about the food they eat, increasing their knowledge of the entire value chain, and linking healthy diets to an active and healthy lifestyle, as well as to a healthier planet.
EATrends and food fashion week is raising awareness of the key trends that are shaping food innovation today, and empowering people to influence the way they eat.
Games of Food is increasing public awareness around balanced nutrition and a healthy lifestyle through the use of Escape games.
The aim of this project is to develop a ‘prosumerist’ digital toolkit– informed by research in linguistics, information design, nutritional science and behavioural economics—to gather information that will help manufacturers and marketers communicate more effectively about the health benefits of food and help consumers make more informed choices.
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.
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.
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.
Marine and/or terrestrial transportation and storage of live seafood is an inevitable step in the food producer-consumer chain.
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.
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.
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.
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.
The starting point is the clear link between the dietary pattern of consumers and the environmental footprint of these patterns.
EIT Food’s Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
Students can make use of scientific and educational toolbox to create solutions for the practice along the food chain and possibilities for sustainable waste management.
EcoPack: Finding solutions to enable consumers and retailers to pack on-the-go items in grocery stores ecologically
EcoPack is a competition challenging 24 Master and PhD students of 3 Universities to develop new and innovative solutions.
The Food Tech Transition Summer School 2019 is the outcome of an academic partnership between Universität Hohenheim as main partner, and Queen's University Belfast and University of Cambridge, together with industrial partner Energy Pulse.
The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.
Innovative solutions are required to tackle the global food challenges of today and identify opportunities along the entire food value chain.
Find out how your diet affects your brain, and your brain affects your diet
Explore animal feed manufacturing, and learn the best processes and systems for optimising animal feed quality and safety.
Become more confident in making informed decisions about the food you eat by exploring different food controversies.
Build your knowledge of food production challenges and technology
Have you ever wondered how your food is processed before it reaches your plate? Find out with this online course.
Global food supply chains are increasingly encountering considerable problems impacting on safety and sustainability affecting the food industry and reducing consumer trust.
EIT Food Regional Innovation Scheme (RIS) implements the “EIT Food RIS Strategy, 2018-2020”.
FoodUnfolded® is an online platform designed to familiarise the public with food technology, building understanding through relevant topics like health, safety and sustainability.
Gain an understanding of sustainable food production and the challenges that farmers face to offer a sustainable food supply.
FoodAmbassadors is a project that aims to engage food and health Influencers in order to co-create science-based content for their community.
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.
EIT Food offers grants for legal and accounting support to early stage entrepreneurs from Southern and Eastern Europe that are making the food system better for people’s health and better for the environment.
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.
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.
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.
The food that consumers buy and eat is influenced by a complex interaction of cognitive, sensory, economic, and health factors that lead to gaps between their intentions and behaviour.
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.
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.
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.
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.
RIS Consumer Engagement Labs are pre-competitive co-creation sessions carried out by a similar group of consumers (selected based on specific segmentation criteria) in a joint, physical place and limited in time, focused on ideation/ development of new product concepts.
The RisingFoodStars Association is a network organisation for successful, game-changing early agrifood scaleups, enabling its members to participate as Partners in all EIT Food activities.
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.
The main objectives of the SME workshops are an innovation process around “sustainable food production” to identify challenges and solutions in an accelerated innovation process building on the experiences of a previous project.
What is a 'superfood'? What foods are 'superfoods'? What effect do they have on the body and society?
The ‘Transitions to Sustainable Food Systems’ Summer School aims to address current and future sustainability challenges of the food system.
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.
How much do you trust your food? Learn about food supply systems, safety, sustainability and nutrition and quality.
Food4Health, a collaboration between EIT Health and EIT Food, was established to help bring innovations for healthy eating to the market.
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.