A new class of plant-based ingredients produced by a combination of an air milling, classification and electro-separation process has recently been developed and become available. The manufacture of these „less-refined“ ingredients represents a true paradigm shift in manufacture and use of sustainable food ingredients due to them not only requiring no solvent, and less water and energy but them also exhibiting new and highly interesting technofunctionalities (e.g. emulsification gelation etc.). The new manufacture process can be used to fractionate e.g. peas or lentils into a protein-rich fraction that may then be used in various food applications such as bakery, confectionery, dairy or beverages. The second (fiber-rich) fraction, which has also a lot of functionality especially with respect to potential health benefits, has however not yet systematically been used despite its promising properties. As such, the industrial challenge to be worked on by students is to develop new prototypes and food concepts that holistically use both of these "less-refined" fractions to develop new healthy food or beverage concepts that give consumers more choice while improving the sustainability of the food system. The proposed team exercise will provide students with the opportunity to work collaboratively with mentors in multidisciplinary teams, and coupled mobility actions will allow them to build an early professional network.
Product Concepts For Less Refined Ingredients (aka “Less is More”)
A new class of plant-based ingredients produced by a combination of an air milling, classification and electro-separation process has recently been developed and become available.
Learn how to interpret food labels so you can make informed food choices and buy food that supports your health and wellbeing.
In the Food Solutions "MICROBIOME-PUSH: Into Microbiome Exploitation in Food Systems" we will focus on the applications of microbiomes in different segments of the food chain.
The European Food Systems Education and Training (EFSET) programme addresses the increasingly challenging array of food-related problems, such as food waste or malnutrition.
On 26 of November the online event Farm up! held the final of two EIT Food initiatives along an interesting speaker and round table around agriculture world.
COVID-19 has exposed the fragility of a global agrifood system that many of us have come to take for granted. Cracks that existed all along ....