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.
Do you have an idea that could transform the agriculture, fisheries and food sector?
Apply for RIS Innovation Prizes and receive up to €25,000 of equity-free funding.
European consumers are ever more aware that eating healthy is important (IRI, 2017), meanwhile obesity is still increasingly prevalent in almost all countries.
EIT Food West uses food influencers to evaluate new concepts. We send them a package with products from our startups such as insect-based snacks and toasts made of beer side streams. This way, a large audience is reached and introduced to new, healthy and sustainable concepts.
EIT Food hosts sustainable seafood panel at the Sustainable Foods Conference to support innovations in aquaculture.
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....