Iodised salt and milk are the main sources of I in human diets. However, organic milk is typically low in I and organic salt is not iodised. The project aims to identify and optimise the use of a sustainable seaweed supplement that is suitable for use in organic dairy cow diets, for the production of I-enriched organic milk. This will be achieved via animal trials, feed and milk analyses, and appropriate statistical modelling in the UK, Iceland, and Finland. The sustainable development of I-enriched organic milk can address the currently unmet nutritional need for I. Further implementation in conventional dairying can scale-up I-enriched milk production and benefit the greater population, particularly groups with higher I requirements (e.g. pregnant women, nursing mothers).
HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)
Iodine (I) deficiency is the greatest single cause of preventable brain damage, resulting in impaired intellectual ability and reduced school/work performance globally.
As the world’s population continuously grows, achieving global food security, producing sufficient nutritious food that everyone can access, and doing so sustainably, is one of the greatest challenges faced today.
The Eco food map of Leuven is a user-friendly digital food system mapping tool that will allow a thorough understanding of the complexity of the food system in and around Leuven.
Temperature fluctuations during storage of frozen foods result in big chunks of ice causing major quality defects of the product. A controlled deceleration of recrystallization processes can be achieved by specific ice structuring proteins (ISP). So far, the only food-grade available ISP are based on animal or GMO sources.
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?