There is a gap in the market for products with lower environmental impact as consciousness among consumers rapidly increases. We will investigate the potential of different forms of seaweed as feed supplements to reduce methane production by cattle with secondary aim to study the effect on animal welfare and product quality. First phase of SeaCH4NGE will investigate and process a range of seaweed products at Matís. In the second phase a laboratory based in-vitro system will be used to screen the products at University of Hohenheim. The third phase will test in-vivo the most promising products on cattle at University of Reading with ABP Food to study the effect of seaweed supplementation on the CH4 production by cattle. A future phase will focus on productivity, product quality and composition through detailed analysis. The output will be a marketable seaweed product to farmers/seaweed producers.
SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars
Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also the physical properties and cost that have to be matched.
We aim to design innovation led packaging for red meat, fish & poultry made from material derived from agrifood waste. The issue of waste plastic in the food industry has led to strong consumer demand for producers & retailers to remove single use & reduce hard-to-dispose plastic.
Creating smarter and simpler food value chains across Europe requires an infrastructure and capacity to stimulate and support innovation and entrepreneurship.
EIT Food hosts sustainable seafood panel at the Sustainable Foods Conference to support innovations in aquaculture.
As part of the European Green Deal, the Farm to Fork Strategy sets out a vision to change the way Europeans value food sustainability and to position Europe as....