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.
NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE)

NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE)

This project will develop an analytical service to authenticate organic milk and enhance transparency throughout the dairy supply chain. This responds to an increasing consumer demand for strong commitment of the food industry to robust authentication of organic food across the EU.

The project will evolve existing nuclear magnetic resonance (NMR) technology to foster the development of a testing service that distinguishes organic from conventional milk, at all supply chain  levels (farm, preproduction, retail), thus enhancing credibility of the dairy supply chain and consumer trust on the final product. The objectives will be achieved via farm and retail surveys across UK and Finland and the service will be calibrated for different countries, seasons, and supply chain levels. The service will include a protocol which can be adopted by milk recording authorities, food authentication laboratories, government bodies, and value-added companies which use organic milk as a key ingredient.

Partners

The following partners are involved in the project

UNIVERSITY OF HELSINKI
UNIVERSITY OF READING
VALIO
Waitrose

Project Lead

Sokratis Stergiadis
Institution

University of Reading

Contact details

s.stergiadis@reading.ac.uk

Related projects

MAKE-IT! An infrastructure to hack simpler and smarter food value chains 2020
Innovation

MAKE-IT! An infrastructure to hack simpler and smarter food value chains 2020

This project aims to develop these through: Using existing information and industrial challenges to inform the hackathons around specific food industry chains. Designing and delivering a series of hackathons across...

Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste
Innovation

Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste

Present machinery in bakeries is used to optimize the production process. The reduction of make span and idle time of machines, but also combinations thereof will lead to a higher...

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...

Related articles

RisingFoodStars gains traction: 20 scaleups joining the unique network Consumer Behaviour

RisingFoodStars gains traction: 20 scaleups joining the unique network

21 July 2020

Twenty high-impact agtech and foodtech early scaleups have been selected to join EIT Food’s RisingFoodStars Association, a pan-European network that provides its members with tailored support and mentoring....

How can we improve food system resilience for good? Consumer Behaviour

How can we improve food system resilience for good?

31 July 2020

COVID-19 has exposed the fragility of a global agrifood system that many of us have come to take for granted. Cracks that existed all along ....