The recent pandemic has resulted in enormous amounts of surplus leftovers such as vegetables and fresh fruits, causing difficulties for farmers. At the same time, a growing number of people do not have enough resources to feed themselves and their families due to the economic shock and rising unemployment caused by the COVID-19 crisis. Robin Food will offer new life to those leftovers, transforming them into new food products, for example tomato soup. The food products will be launched in Spain, The Netherlands and Belgium, focusing on making them available particularly to socially vulnerable groups.
Robin Food includes vulnerable groups in the revalorisation of extra leftovers in the food chain.
COVICOAT aims to develop an edible antiviral coating for fresh fruits and vegetables and assess its performance in a real scenario.
COVID-19 BEAMitup will develop a diagnostic tool to improve on-site testing capacities of surfaces for the food industries to detect contamination or absence thereof, contributing to the security and resilience of the European agrifood system.
This project is developing a nutritional supplement to support the immune system in the fight against infection by SARS-CoV-2.
EIT Food announces once again its Journalism Awards, aiming to encourage the work of journalists who bring awareness to the topic of innovation and sustainability in....
Personalised nutrition will be the key for the agrifood industry of the future, say experts at the EIT Food Innovation Forum
IV Edition of Innovation Forum event took part in Bilbao. Professionals form different areas disccussed about the transition in the sector value-chain, focussing on individual-centred nutrition as the key of....