By modelling the complex decision-making processes underlying an individual’s food choices, our tool will identify the unique profile of these factors and provide tailored advice, enabling individual consumers to align their food choice with their intentions by removing the cognitive load of processing these multiple factors. The tool, co-created with consumers and aligned to other EIT Food projects, will be unique as the advice given is not based only on nutritional guidance, but on other dimensions relevant to food choice that have been neglected to date like cognitive biases and individual differences in sensory liking . Advice strategies will be designed in such a way to exploit recent advances in “nudge techniques” to effectively, but indirectly, move consumers towards their desired food choices.
O-Live: Smart targeting of personalised food advice
The food that consumers buy and eat is influenced by a complex interaction of cognitive, sensory, economic, and health factors that lead to gaps between their intentions and behaviour.
Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?
A new class of plant-based ingredients based on smart combinations of plant proteins and polysaccharides has been developed by the participating industrial and academic partners.
There is a global need to sustainably increase aquaculture production to meet the needs of a growing population. Bivalve shellfish aquaculture is highly attractive from a human nutrition, economic, environmental and ecosystem standpoint.
Innovative solutions are required to tackle the global food challenges of today and identify opportunities along the entire food value chain.
Read our 2020 Activity Report to learn more about EIT Food activities run in Southern Europe.
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.