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.
A natural blue food colour that can be used in food products that are heat treated and are acidic is impossible today.
C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction
Campylobacteriosis is the most frequently reported food-borne illness in the EU.
VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain
Conventional microbiological testing takes time to get results. This impacts the supply chain, causing delays to get to market whilst results come back on finished but not shipped goods.
EIT Food Government Executive Academy 2021: extended deadline for applicants from: Cyprus, Hungary, Latvia, Malta, Slovakia, Slovenia, Romania
Deadline for application to the EIT Food RIS Government Executive Academy for applicants from: Cyprus, Hungary, Latvia, Malta, Slovakia, Slovenia, Romania has been extended to April 23th.
It is well known that alternative proteins can carry sustainable and ethical advantages over meat, but are we sacrificing our health for the planet’s?