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.  

Distorted nutritional habits are contributing to a health crisis, with the World Health Organisation reporting that over 50% of European citizens are overweight, and this is set to rise. However, there are so many choices when it comes to food, that it’s hard to know what’s best for you and how to eat healthily. The information on labels is so wide-ranging, it can be difficult to understand, and the media-reported advice on what is good for you always seems to be changing. It’s a case of information overload.  

Our innovation activities are enabling individuals to make informed and affordable personalised nutrition choices through direct engagement, high quality and trusted product concepts, informative packaging, and e-communication innovations. These include: 

  • Developing tools which enable consumers to make better nutritional choices by personalising consumer interfaces, support platforms, and novel monitoring devices as well as providing educational programmes and nutrition coaching.
  • Creating products with superior nutritional composition by reducing the amount of unhealthy ingredients, and developing new products and processes which include more healthy nutrients. 
  • Providing convenient individualisation at the point of consumption by enabling consumers to meet their nutritional needs through highly modular and convenient food concepts (restaurants, food services and home kitchen). 

Current projects

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

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...

Our Nutritious Protein
Innovation

Our Nutritious Protein

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...

Health SnaP
Innovation

Health SnaP

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. The...

C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction
Innovation

C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction

Campylobacteriosis is the most frequently reported food-borne illness in the EU. Consumption of poultry, especially chicken meat, is considered the most common route for human infection. Colonization of broiler chickens...

Dairy products with reduced saturated fatty acids
Innovation

Dairy products with reduced saturated fatty acids

Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk. Dairy foods are major sources of saturated fatty acids (SFA) in many EU diets...

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

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. However,...

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

Demand is increasing for sustainably-grown protein sources for human nutrition. Fava bean is a grain legume which is welladapted to Northern Europe, and is relatively cheap to grow. Two million...

Healthier Tuber Snacks with Infused Nutrients
Innovation

Healthier Tuber Snacks with Infused Nutrients

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...

OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads
Innovation

OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads

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. Their base fat systems show a...

Pressure for healthier and more natural fat-based foods (underPRESSURE)
Innovation

Pressure for healthier and more natural fat-based foods (underPRESSURE)

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...

ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods
Innovation

ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods

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...

Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
Innovation

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...

O-Live: Smart targeting of personalised food advice
Innovation

O-Live: Smart targeting of personalised food advice

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. By...

SmartFoodLogging (SFL)
Innovation

SmartFoodLogging (SFL)

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...

Better for the environment, better for my health
Innovation

Better for the environment, better for my health

The starting point is the clear link between the dietary pattern of consumers and the environmental footprint of these patterns. The objective of the ‘Better for the environment, better...

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.

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.

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.