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.
Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing
Promoting sustainable Fava bean production
Metamorphosis focuses on turning organic waste streams into a valuable, next generation aquaculture feed ingredient.
The Smart Tags communication project is set to increase consumer trust towards food products by sharing information about the food product value chain during the whole life-cycle of the product, enabling novel service concepts and interactivity between consumers and the food industry.
Deadline extended! Ideation Awards of EIT xKIC New European Bauhaus looking for Climathon and hackathon participants
EU teams participating in the 2021 EIT Climate-KIC Climathon and hackathons of EIT Digital, EIT Food and EIT Urban Mobility can win prizes....
Four winners have been announced for the EIT Food Impact awards