The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
Product Concepts For Less Refined Ingredients (aka “Less is More”)
Product Concepts For Less Refined Ingredients (aka “Less is More”)

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.

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.

Partners

The following partners are involved in the project

University of Hohenheim
University of Helsinki
Aarhus University
DOEHLER
PEPSICO
PURATOS

Project Lead

Jochen Weiss
Institution

University Hohenheim

Contact details

j.weiss@uni-hohenheim.de

Related projects

Food tech transitions: reconnecting agrifood, technology, and society

Food tech transitions: reconnecting agrifood, technology, and society

The Food Tech Transition Summer School 2019 is the outcome of an academic partnership between Universität Hohenheim as main partner, and Queen's University Belfast and University of Cambridge, together with industrial partner Energy Pulse.

Improving Food Production with Agricultural Technology and Plant Biotechnology

Improving Food Production with Agricultural Technology and Plant Biotechnology

Build your knowledge of food production challenges and technology

Summer Schools 2020

Summer Schools 2020

We need new ideas to help solve some of the toughest global challenges and to help transform the food system. Students are great creative thinkers, often giving different insights into possible solutions. That's why our programmes are designed to help them do just that.

Inspire programmes are 1-2 week long courses on entrepreneurship, the co-creation of entrepreneurial ideas, innovation and business creation principles and skills. Programmes are aimed at giving you a taste of entrepreneurship or to help accelerate your idea.

Related articles

EIT Food South reveals 2020 Activity Report Consumer Behaviour

EIT Food South reveals 2020 Activity Report

26 March 2021

Read our 2020 Activity Report to learn more about EIT Food activities run in Southern Europe.

How can we improve food system resilience for good? Consumer Behaviour

How can we improve food system resilience for good?

31 July 2020

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 ....