Dairy foods are major sources of saturated fatty acids (SFA) in many EU diets but are also crucial sources of key nutrients, and have other functions. Replacing traditional dairy foods with SFA reduced/monounsaturated fatty acid enriched foods would have a major effect on reducing dietary SFA intake. Earlier research has established the process for producing this modified milk with indications that the process also leads to reduced methane production by the cow and hence milk with reduced carbon footprint. The work started at TRL 5/6 in Year1 involved production of the normal and modified dairy foods together with their sensory assessment and consumer acceptance studies. Year 2 will examine the nutritional/health aspects of the foods to enable the production of new retail foods.
Creating smarter and simpler food value chains across Europe requires an infrastructure and capacity to stimulate and support innovation and entrepreneurship.
REIMS-based analysis platform for improved traceability and consumer purchase intention of high-end food products
Improving traceability of fish and olive oil
A substantial part of the food industries' produce ends up to now as waste.
A four-week programme for startups and SMEs in the food and agtech industries.
It is well known that alternative proteins can carry sustainable and ethical advantages over meat, but are we sacrificing our health for the planet’s?