In 2012, FAO estimated that food production needs to increase with 60-70% to feed ±9.2 bio people by 2050. The growing demand for food cannot be covered only by increased production of existing sources. We will need to tap into new sources and valorise existing side-streams as food ingredients. A key challenge for future food security in EU is meeting demand for sustainable, domestic-grown, plant-based protein. This project aims at developing sustainable plant-based protein sources for innovative bakery (e.g. bread, fillings, etc.) and patisserie [e.g. (sponge) cakes, fillings, ..] applications. It addresses consumer demands in terms of health, nutritional, and sensory quality and brings a step-change to new product development with cleaner and more sustainable processes.
PROVE - Functionalisation and valorisation of PROteins of VEgetable sources
As the world’s population continuously grows, achieving global food security, producing sufficient nutritious food that everyone can access, and doing so sustainably, is one of the greatest challenges faced today.
In the fight against chronic diet-related diseases it is the EU food and health system organization’s aim to improve consumers’ food literacy. Food education in a form of professional personalised advice is more trusted and accepted by consumers.
Making paper packaging more recyclable and versatile
FOOD4SENIOR - High nutritional and sensory quality food innovations for the promotion of Senior Health
Developing appealing, nutritious food for healthy ageing
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....
EIT Food is launching an open funding call which will bring innovative technology solutions to the market
A new innovation funding call, open to everyone