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Connected and transparent system

Connected and transparent system

We are increasing the connectivity and transparency of the food system to improve the safety, real-time traceability, quality and sustainability of ingredients benefitting both the consumer and industry. 

The food supply chain is fragmented. The lack of co-operation between players hinders the search for new solutions and the creation of a consensus on the direction to take. People are disconnected from how food is made, and the journey food has taken to reach our plate is often unclear due to a lack of transparency. We need a better connected and more transparent food system. 

We are working toward a fully digitalised and connected food system. This will be achieved by advancing digital technologies and increasing engagement between the industry and consumers, as we believe that consumers must be actively engaged in this transformation process.  

Our innovation activities are: 

  • Building a fully integrated digital supply network by creating a demand-driven manufacturing and delivery network, as well as reducing the complexity and improving the efficiency of the supply chain to save resources and reduce waste.  
  • Improving food system transparency and integrity by developing tools and digital solutions which provide information about authenticity, freshness, shelf-life, ingredients, environmental impact and nutritional content. 

Current projects

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

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

Protein is perhaps the most challenging macronutrient when it comes to sustainable production. Currently, animal-origin products are still the main protein and food ingredient sources. Unfortunately, the livestock industry is...

MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture 2020
Innovation

MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture 2020

This feed promises to increase bivalve hatchery production rates through uplift in the quality of broodstock and higher survival and growth of juveniles. By using a powdered diet, there is...

PERSONALIZED and connected FOOD service providers (PERSFO)
Innovation

PERSONALIZED and connected FOOD service providers (PERSFO)

The worldwide prevalence of obesity has tripled between 1975-2016 (WHO). We conclude that awareness and intentions do not always lead to corresponding behaviour. More consumers need to adopt a healthy...

ThermoBlue
Innovation

ThermoBlue

This proposal addresses that need, and brings together a highly competent collection of partners, each with capabilities that will deliver a technology to market. The food industry has a strong...

Fermented seaweed based novel feed additives - SEAFEED 2020
Innovation

Fermented seaweed based novel feed additives - SEAFEED 2020

The aim of the project is to develop microbes andanaerobic microbial processes applying marine macroalgae feedstock for production of health promoting bioactive ingredients in feed. In previous andongoing projects, different...

VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain
Innovation

VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain

 Rapid methods solve this problem, but they need to be proven to work as well as the standard microbiological methods that they replace. Proving these rapid methods work just...

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

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

This project will use multi-source data to co-create with farmers and their advisers, crop management zones for precision agriculture (PA) solutions. The zones will be based on synergistic integrations of...

CleanFruit - Standardization of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce
Innovation

CleanFruit - Standardization of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce

Fruit quality and safety could benefit from standardized production under schemes free from chemical pesticides. The aim of CleanFruit is to develop and promote standardized practical strategies for fruit crop...

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 low environmental impact as consciousness among consumers rapidly increases. SeaCH4NGE investigates the potential of different forms of seaweed as...

DACWEED: Detection and ACtuation system for WEED management
Innovation

DACWEED: Detection and ACtuation system for WEED management

Site Specific Weed Management (SSWM) can be achieved by applying a treatment only on the weed patches. Agricultural sprayers are already separating the boom into sections, and the angle or...

Consumer and Manufacturing Driven Alternative Packaging Solutions from Agri-Food Waste Streams 2020
Innovation

Consumer and Manufacturing Driven Alternative Packaging Solutions from Agri-Food Waste Streams 2020

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. Suitable materials for...

Tasty Texture-Tailored fibre/protein rich vegetarian Health Power food & novel extrusion technology platform for the manufacture of such 2020
Innovation

Tasty Texture-Tailored fibre/protein rich vegetarian Health Power food & novel extrusion technology platform for the manufacture of such 2020

Most product developments focus on meat or milk analogues. We aim to enlarge plant-based food offerings beyond meat analogues by a novel process combination for structuring protein and fibres obtained...

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

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

Besides, consumer demand for products that fulfill their nutrition needs is also key for the food industry. In this sense, fungal biotechnology could become a driver for food ingredient production,...

NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE): Constructing an authentication service for the dairy supply chain 2020
Innovation

NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE): Constructing an authentication service for the dairy supply chain 2020

This responds to an increasing consumer demand for commitment of the food industry to authentication of organic food across the EU. The authentication process will rely on nuclear magnetic resonance ...

Constituent sensing of small grains
Innovation

Constituent sensing of small grains

 Additionally, food safety demands full traceability of crop constituents along the complete food processing chain. This includes correct and seamless documentation of all production steps. One missing piece is...

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...

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...

Advanced technologies for beef & lamb composition, imaging & sorting
Innovation

Advanced technologies for beef & lamb composition, imaging & sorting

The project will expand, adapt & implement 3-D CT scanning technologies to digitise the beef & lamb food chain into a new Connected Food System. It will enable accurate...

Digital Twin Management
Innovation

Digital Twin Management

An additional advantage is the possible reduction of unnecessary waste. We will extend the infrastructure at Givaudan and Strauss and the digital twin platform set up in 2018 for collecting additional...

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

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

This project aims at gaining consumer trust through improving the transparency of the supply chain using rapid-reactive and proactive risk management using a combination of technologies such as predictive...

Better for the environment, better for my health
Innovation

Better for the environment, better for my health

The objective of the ‘Better for the environment, better for your health’ solution is to raise the consumer’s understanding of the impact of food production and...

Our other Innovation programmes

Inclusive and trusted food system

Inclusive and trusted food system

Discover how we are increasing trust in the food system by increasing the traceability and auditability of food quality, safety and authenticity, and catalysing an overall digitalisation of the food value chain.

Healthier nutrition

Healthier nutrition

Our innovation activities are helping to reduce the prevalence and diet-related risk of developing metabolic diseases through personalised nutrition services, including non-invasive tools, online information services and novel technologies, enabling people to make healthier decisions.

Circular Bioeconomy

Circular Bioeconomy

We are developing multidisciplinary approaches to encourage a circular Bioeconomy mindset, which reuses biproducts and waste, and increases the environmental sustainability of our food system.