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.
It is a global challenge to ensure sufficient food to feed future generations while utilizing natural resources in a sustainable manner.
Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing
Promoting sustainable Fava bean production
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EIT Food announces once again its Journalism Awards, aiming to encourage the work of journalists who bring awareness to the topic of innovation and sustainability in....