All EIT Food projects
There are many different EIT Food activities helping us build a better food system for Europe. Browse our projects to find out more!
A total of 310 items found.
Showing 310 items on page 20 of 26.
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Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched.
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Improving European farmers' competitiveness through technology transfer and innovation integration is essential to address future challenges in the sector. Increasing wheat grain quality and yield and enabling sustainable intensification…
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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…
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Packaging needs to become more sustainable!
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The aim of this project is to test the effects of innovative ingredients (insect larvae) in poultry feeding to allow sustainable production, to improve animal welfare and to potentially meet the consumer demand for healthier, more natural…
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Metamorphosis focuses on turning organic waste streams into a valuable, next generation aquaculture feed ingredient.
Our Nutritious Protein
2019 > 2020
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Consumer desire for protein-rich foods and beverages is driving growth and innovation in protein ingredients.The population growth together with the changes in the food consumption patterns away from animal -derived proteins, further…
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Developing a sustainable, economically viable feed for bivalve shellfish
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Seaweed biomass is a promising, abundant but underutilized resource for industrial bioconversions.
Health SnaP
2019 > 2020
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The purpose of this activity is to support healthy eating by developing a new food manufacturing technology and B2C business concept for at-site customised production of healthy snacks.
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Consumers are looking for convenience. This is reflected in the growth of food e-delivery. However, the extra traffic causes problems in dense populated areas and has a high impact on the environment (CO2, particulate matter,….).
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Campylobacteriosis is the most frequently reported food-borne illness in the EU.
