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Europe’s food system has come under unprecedented pressure during the COVID-19 pandemic that requires an urgent and coordinated response. As Europe’s leading food innovation initiative, EIT Food has launched two initiatives to support the…
The Future of Food Conference is a high-level forum, providing a platform for all the stakeholders of the food system to discuss the most pressing challenges and solutions in the EU’s agrifood sector and co-create innovative solutions.
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We guide and accelerate food innovation to transform the food system. We focus on inclusive systems innovation, which enables all people and places to participate and benefit.
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We are fostering collaboration across the entire food system to develop innovative technologies, products and services.
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Startups play a fundamental role in transforming the food system. EIT Food supports innovative impactful agrifood entrepreneurs and startups to deliver new food innovations and businesses across Europe.
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We believe that we are all responsible for, and connected to, the food that we eat, so we all need to work together to improve it. Our activities are designed to engage with people so that they can become agents of change in the food…
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The EIT Community invites applicants to develop and submit applications on the inhabited places and on our relationship with natural environments, beyond the built space.
Spotlight: Phytolon on natural food colours
Tal Zeltzer, Co-founder and CTO of Phytolon, describes their technology which is producing sustainable, high-quality natural food colours
21 Jan 2022
06:54
Synopsis
Takeaways:
- There is a strong correlation between how food looks and how food tastes. Food colourings are used in the majority of food products on the market, with up to 8% of major crops in Europe and the US are used for the creation of food colours.
- Phytolon is a agrifood startup revolutionising the way food colours are produced using fermentation-based technology, which has a much lower environmental footprint compared to agriculture.
- The technology involves using yeast to produce natural food colours and pigments which have traditionally been produced by plants. The pigments produced from the fermented yeast have a higher purity and quality compared to plant-produced pigments.
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Sustainable Development Goals
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