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
Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels.
PERFECT - Plant Extract for Reduced-sugar Foods, including Extruded Cereals, bars & biscuits, using innovative processing Technologies
Excessive sugar consumption is a contributing factor for a variety of non-communicable diseases (e.g. diabetes, that currently affects 9% of the global population).
PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food
Phenoliva aims for full circularity in the olive industry and provides low-cost, highly active olive antioxidants for the food industry.
EIT Food hosts sustainable seafood panel at the Sustainable Foods Conference to support innovations in aquaculture.
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.