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.
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.

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 consumer valued tasty, healthier and sustainably processed alternatives to the currently popular starch based, energy dense products. Specific needs and preferences will be obtained through a co-creation approach with target consumers, including personalisation/customisation aspects linked to nutrition, taste, texture & shape across the health-indulgence, sweet-savoury snack spectrum. A novel technology platform and a related training & development program will enable the novel Tasty Texture-Tailored Health Power Snacks production.

Partners

The following partners are involved in the project

BÜHLER
DOEHLER
ETH ZÜRICH
GIVAUDAN
HERBSTREITH & FOX KG
RETHINK RESOURCE
NESTLÉ
ROQUETTE
UNIVERSITY OF HELSINKI

Project team

Beatrice Conde-Petit
Institution

Bühler

Contact details

beatrice.conde-petit@buhlergroup.com

Related projects

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,...

INNOPOULTRY. The poultry food chain: tackling old problems with innovative approaches
Innovation

INNOPOULTRY. The poultry food chain: tackling old problems with innovative approaches

The aim of this project is to test and to promote solutions for the poultry industry in Italy, Poland and Spain in the area of safety risks for public health....

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...

Related articles

Call for proposals - Consumer Engagement Labs 2020 New Product Development

Call for proposals - Consumer Engagement Labs 2020

25 January 2020

EIT Food is looking for 6 consortia consisting of 3 organisations operating in the same country (scientific organisation, food retailer/producer and start-up) that would participate in EIT Food RIS....

Sustainably feeding the world in 2050: Are efficiency and equity the answer? Health & Nutrition

Sustainably feeding the world in 2050: Are efficiency and equity the answer?

20 August 2019

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....