It is also important to highlight the impact of the demographic change on public health and its costs. Seafood and meat are food protein sources well-known by senior population, and are well introduced in their daily diet habits, allowing an adequate intake of essential nutrients as minerals and vitamins. They can contribute to improve health and well-being. This activity aims at defining consumer insights and nutritional requirements in many health aspects (cardiovascular, bones, muscle, joints, brain, eyesight) and then develop innovative fish and meat products ranges, easy to prepare, with enhanced and adapted nutritional and sensory properties according to senior consumer needs (fiber, omega 3, protein, calcium, vitamin D, vitamin K, peptides, probiotics). For these developments, through consumer involvement, health, nutritional and sensory requirements will be taken into account and products assessed with consumer before launching to the market. A positive outcome of the project will have a big impact on public health, increasing well-being and reducing health costs, due to its contribution to positive changes in consumer nutrition.
FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health
Over 65 years citizens represent the single fastest growing demographic group in Europe (30% of people will be over 65 in 2030), a challenge for the food industry as healthy ageing is affected by daily diet choice: we want to live longer and with a better quality of life.
PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food
Phenoliva aims for full circularity in the olive industry and provides low-cost, highly active olive antioxidants for the food industry.
The aim of this project is to make tuber or root-based snacks healthier to meet demand for healthier snacks in developed markets and deliver needed nutrients through commonly consumed foods in developing countries.
Read our 2020 Activity Report to learn more about EIT Food activities run in Southern Europe.
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?