The intention is to innovate in the area of “savory snacks” by expanding the types of vegetable crisps. Roots and tubers will be used as base material and these will then be infused with healthier and/or more palatable materials. Infusion technology allows for nutrient fortification through commonly consumed foods that lack essential vitamins and minerals, such as tubers. Two snacks will be made: one for a developing market fortified with Ca and Vitamin D, and another for developing markets fortified with Vitamin A, Iron and Zinc.
Healthier Tuber Snacks with Infused Nutrients
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.
This project will develop an analytical service to authenticate organic milk and enhance transparency throughout the dairy supply chain. This responds to an increasing consumer demand for strong commitment of the food industry to robust authentication of organic food across the EU.
Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk.
What are the health benefits of some traditional festive foods? This Christmas, the EIT Food Health Claims Unpacked project celebrates relaunching their digital platform and explain which festive foods we....
In the past 40 years, childhood obesity has become one of our most serious public health challenges, and a recognised problem in every country in the world.