Their base fat systems show a great potential for optimization regarding their nutritional and sustainability value. In the current activity, spreads with improved fatty acid profiles shall be developed. Therefore, a combination of poly-unsaturated fatty acids and structuring ingredients will be used, whereas the sensorial and textural properties shall be maintained while the nutrient profile will be improved. To reach this aim, technologies are required which enable the immobilization of the unsaturated fatty acids. This will be enabled by the development and application of oleogel systems or crystallised fat in oil mixtures or combinations of both.
OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads
Spreads are very popular. However, they consist of a high percentage of saturated fatty acids, often based on palm fat, sometimes also including trans-fat.
We aim to design innovation led packaging for red meat, fish & poultry made from material derived from agrifood waste. The issue of waste plastic in the food industry has led to strong consumer demand for producers & retailers to remove single use & reduce hard-to-dispose plastic.
Seaweed biomass is a promising, abundant but underutilized resource for industrial bioconversions.
Innovative tools to produce legume-based foods for increased consumer acceptance
A population-level shift towards more plant-based diets is urgently needed because of environmental reasons, but also due to its health effects.
EIT Food Venture Summit is Europe’s leading entrepreneurship event bringing together top agtech & foodtech startups with investors and corporate partners.
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.