These ingredients can be physically (coacervates), chemically (conjugates) or enzymatically formed. They could be ideally suited to support various product development platforms, such as e.g. the envisioned “MyYogurth” platform. While the ingredients are ready to be used, it is not yet clear, which ones are best suited to deliver desired taste and texture functionalities in a specific product category. This is a challenge ideally suited for a student team to develop concepts on how to optimize simultaneously texture and flavour to improve consumer choice and acceptability. The herein proposed team exercise will provide students with the opportunity to work collaboratively with industry and academic mentors in multidisciplinary teams. Mobility actions will allow students to build an early professional network.
Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?
A new class of plant-based ingredients based on smart combinations of plant proteins and polysaccharides has been developed by the participating industrial and academic partners.
What is a 'superfood'? What foods are 'superfoods'? What effect do they have on the body and society?
Global food supply chains are increasingly encountering considerable problems impacting on safety and sustainability affecting the food industry and reducing consumer trust.
Matis, University of Cambridge, IARFR PAS and VTT will run a venture creation workshop connected to a scientific event or fair Finland in 2020.
EIT Food is delighted that two RisingFoodStars startups from within the EIT Food community are amongst the 50 winners of the....
New research reveals young people across Europe want an overhaul of how they access, discuss and learn about healthy food.