Innovative ingredients (insects and fruit pomace) and new feeding strategies (probiotics) will be used to allow sustainable productions, to reduce pathogens and antibiotic resistance in the gastrointestinal tract resulting in an improvement of animal welfare and of the safety and the quality of poultry meat. Breeders and consumers will have a central role to define the applicability and the acceptability of such approaches, respectively. The project will improve innovativeness for multiple stakeholders through engagement in learning processes, participation in supply chains, and benefiting from diffusion of technologies and knowledge developed in this project.
INNOPOULTRY. The poultry food chain: tackling old problems with innovative approaches
The aim of this project is to test and to promote solutions for the poultry industry in Italy, Poland and Spain in the area of safety risks for public health.
Using new alternative proteins ingredients to produce high quality meat alternatives
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.
Seaweed biomass is a promising, abundant but underutilized resource for industrial bioconversions.
Feltwood closes €1.2 million funding round to scale production of industrial materials made from vegetal waste
Spanish-based startup Feltwood has closed its seed funding round with EIT Food as a major investor.
A report by EIT Food provides key insights, needs, and recommendations from consumers about building trust in the food chain.