Suitable materials for meat, fish & poultry have constraints such as the need for an oxygen barrier & stability at higher temperatures, so wide-scale use of alternatives has so far been low. To counteract this, we will focus on consumer & packaging industry acceptance; ease & efficiency of production; effective function; and effective disposal based on consumer education without contaminating the waste stream. Using full circularity, we will divert non-edible food waste into new value chains in the packaging industry. We will assess the sustainability of the new material using lifecycle analysis & aim to achieve a net-net result for producers & the environment, reducing CO₂ and water use.
Consumer and Manufacturing Driven Alternative Packaging Solutions from Agrifood Waste Streams
We aim to design innovation led packaging for red meat, fish & poultry made from material derived from agrifood waste. The issue of waste plastic in the food industry has led to strong consumer demand for producers & retailers to remove single use & reduce hard-to-dispose plastic.
Application of fungi protein in the development of sustainable and healthy food products.
SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations
Reducing sugar consumption is essential for health but a huge challenge for the food industry.
The starting point is the clear link between the dietary pattern of consumers and the environmental footprint of these patterns.
EIT Food hosts sustainable seafood panel at the Sustainable Foods Conference to support innovations in aquaculture.
As part of the European Green Deal, the Farm to Fork Strategy sets out a vision to change the way Europeans value food sustainability and to position Europe as....