underPRESSURE project will scale-up a technological solution for producing “high” viscosity fat-based products addressing these consumer demands. Safe foods with lower fat content (fat reduction >30%) and reduced use of additives will be developed, maintaining or even improving their sensory characteristics and stability respect to full-fat conventional references. In order to assure a consumer driven project, consumers will be engaged from the creation to the validation of these food products, ensuring to meet their expectations.
Pressure for healthier and more natural fat-based foods (underPRESSURE)
Consumers are increasingly demanding healthier products to fulfil their personalised nutrition needs and more natural foods (clean label) in which they can put their trust. Both are nowadays key and challenge drivers for the food industry.
This is a 2019 project
Food safety is one of the major concerns in food production. Improving tracking & tracing especially for the management of food safety events can lead to a faster reaction time and elimination of potentially hazardous products, thus prevention of food borne illnesses and loss of lives.
Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
Plant-based foods are growing beyond vegan and vegetarians due to the emerging segment of the flexitarians, who seek to reduce animal protein consumption in their daily diet. Most product developments focus on meat or milk analogues.
Bringing precision fermentation to the mass market
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....
World Food Day Foodathon winners come up with innovative ideas to tackle food loss and waste, agriculture and health