In this project, we focus on the upscaled isolation of ISP from plant materials and their application in ice cream and bakery products. The following objectives will be accomplished with combined capabilities from academia and industry: enhanced product quality and shelf life, reduced fractions of sugar and additives in ice-cream and valorization of so far unused plant sources. The outcome will contribute to a healthier nutrition and increased sustainability. The tasks to be performed include field plant cultivation, scale-up of the isolation process, development of customized ISP compounds and their application in selected food products.
ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods
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.
SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations
WHO recommendations are being enforced through government guidelines and taxes. Reducing sugar in food matrices is not just simply replacing sweetness, it has functional properties too which impact on the...
PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food
Phenoliva brings together partners from food industry, research and academia in order to implement an integrated waste management concept for the olive oil industry. Olive antioxidants are extracted from olive...
Improving trust on fish chain: Rapid and portable monitoring tools for a better control of whitefish
This project provides three rapid, hand-held tools for enhancing the trust in fish products. The objective of this collaboration is to generate real-time, reliable, portable and friendly-to-use monitoring devices that...
EIT Food, A Knowledge and Innovation Community funded by the European Union, congratulates the city of Leuven, Leuven 2030 and Leuven MindGate on winning the award for European Capital of Innovation 2020.
As part of the European Green Deal, the Farm to Fork Strategy sets out a vision to change the way Europeans value food sustainability and to position Europe as....