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 (testing and evaluating with mock-ups and finally studying real prototypes with consumers) is in an important role in the activity, and consumers will be involved in both the development phase (analysing the concept and mock-up studies, year 2019 work), and the in real-life environment studies (testing with a real prototypes, year 2020 work).
The purpose of this activity is to support healthy eating by developing a new food manufacturing technology and B2C business concept for at-site customized production of healthy snacks.
Building a business model to enhance consumer trust and influence decision making using a sustainability transparency labelling system
The proposal is centred on an EIT-Food Communications platform on sustainability and transparency, a communication system co-created with consumers with a central focus on increasing consumer trust in the...
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...
Rice is a primary carbohydrate staple, but is high in carcinogen inorganic arsenic (Asi) & soluble starch, the former is a chronic carcinogen & the latter is a causative agent...
EIT Food SMEs workshops ”CHAMPP: Contemporary challenges and issues of the poultry production sector”
EIT Food SMEs workshops focusing on contemporary challenges and issues of the poultry production sector were held on 14 November 2019 in Grajewo (Poland).
Feeding the world in 2050 will be challenging. With increasing numbers of mouths to feed, overstretched land resources and the threats to our food system posed by climate change; could efficiency....