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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

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

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 challenge drivers for the food industry.

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

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

Campylobacteriosis is the most frequently reported food-borne illness in the EU.

Smart Tags for Improving Consumer Interaction in Food Value Chain

Smart Tags for Improving Consumer Interaction in Food Value Chain

The Smart Tags communication project is set to increase consumer trust towards food products by sharing information about the food product value chain during the whole life-cycle of the product, enabling novel service concepts and interactivity between consumers and the food industry.

DACWEED: Detection and ACtuation system for WEED management

DACWEED: Detection and ACtuation system for WEED management

Enabling more effective and efficient weed control

ThermoBlue

ThermoBlue

Developing a natural blue food colouring

Lab on a chip - Early-warning platform for food safety

Lab on a chip - Early-warning platform for food safety

Developing technology to improve food safety

Hapje Tapje: Kitchen of the Future

Hapje Tapje: Kitchen of the Future

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.

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

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.

HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)

HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)

Iodine (I) deficiency is the greatest single cause of preventable brain damage, resulting in impaired intellectual ability and reduced school/work performance globally.

Energy-to-Feed (E2F)

Energy-to-Feed (E2F)

E2F will develop a sustainable source of protein & lipid from omega-3 rich microalgae cultivated using clean power sources (Geothermal/Hydro) & natural CO₂.

Health SnaP

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.

Dairy products with reduced saturated fatty acids

Dairy products with reduced saturated fatty acids

Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk.

Healthier Tuber Snacks with Infused Nutrients

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 foods in developing countries.

Better for the environment, better for my health

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.

FUNGITIME

FUNGITIME

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

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

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 specific ice structuring proteins (ISP). So far, the only food-grade available ISP are based on animal or GMO sources.

Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality

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.

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

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.

Our Nutritious Protein

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 -derived proteins, further increases the demand for new plant -proteins.

SmartFoodLogging (SFL)

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 of professional personalised advice is more trusted and accepted by consumers.

SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars

SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars

Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also the physical properties and cost that have to be matched.

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

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.

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

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

It is a global challenge to ensure sufficient food to feed future generations while utilizing natural resources in a sustainable manner.

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

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.

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.