The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
4
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

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...

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

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

Cereal bars are considered by many consumers to be a healthy snacking alternative, but in reality they often contain between 13% and 40 % sugar. In this project a new DouxMatok sugar-based technology ...

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...

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

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

Fruit crop protection is heavily reliant on synthetic chemical pesticides, which can have unwanted side effects on the environment and can leave residues that are perceived to have potential health...

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...

FUNGITIME
Innovation

FUNGITIME

Context Due to the world’s increasing population and the growing awareness of the food chain’s environmental impact, developing new food ingredients from alternative sources has emerged...

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

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

Food contaminations are mostly monitored in plants using time consuming methods with analysis time of up to a week. By that time, some of the contaminated products are released to...

FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health
Innovation

FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health

It is also important to highlight the impact of the demographic change on public health and its costs. Seafood and meat are food protein sources well-known by senior population, and...

LeguComf
Innovation

LeguComf

Legumes such as peas and beans are rich in protein and can thus replace animal proteins in human diet. However, the use of legumes is associated with undesirable intestinal symptoms...

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

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

Iodised salt and milk are the main sources of I in human diets. However, organic milk is typically low in I and organic salt is not iodised. The project aims...

Smart Tags for Improving Consumer Interaction in Food Value Chain
Innovation

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,...

Energy-to-Feed (E2F)
Innovation

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. This first commercial facility will...

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

To date, minimally processed plant -proteins are hampered as alternatives to animal -proteins due to the presence of usually called “antinutritional factors” (ANFs), decreasing their nutritional value. Enzyme...

Health SnaP
Innovation

Health SnaP

The idea is based on integration of ingredient and instant food manufacturing technologies combined with smart user-interface to support individual choices. Co-creation with consumers is in an important role in...

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

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

Consumption of poultry, especially chicken meat, is considered the most common route for human infection. Colonization of broiler chickens at farm level leads to transmission of Campylobacter along the production...

Dairy products with reduced saturated fatty acids
Innovation

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...

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

However, the safety of these food ingredients can be an issue as they are vector carriers for pathogenic bacteria and viruses. Well-documented outbreaks of foodborne diseases (e.g. Norovirus...

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

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
Innovation

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
Innovation

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,...

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

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

underPRESSURE project will scale-up a technological solution for producing “high” viscosity fat-based products addressing these consumer demands. Safe foods with lower fat content (fat reduction >30%) and reduced...

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

In this project, we focus on the upscaled isolation of ISP from plant materials and their application in ice cream and bakery products. The following objectives will be accomplished with...

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

We aim to enlarge plant-based food offerings beyond meat analogues by a novel process combination for structuring protein and fibres obtained also from side-stream materials to develop a range of...

SmartFoodLogging (SFL)
Innovation

SmartFoodLogging (SFL)

SFL will develop a platform where health coaches and consumers come together to motivate user reaching their goal. The platform features a mirror-like tool where coaches can see...

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.

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.