We aim to enlarge plant-based food offerings beyond meat analogues by a novel process combination for structuring protein and fibres obtained also from side-stream materials to develop a range of consumer valued tasty, healthier and sustainably processed alternatives to the currently popular starch based, energy dense products. Specific needs and preferences will be obtained through a co-creation approach with target consumers, including personalisation/customisation aspects linked to nutrition, taste, texture & shape across the health-indulgence, sweet-savoury snack spectrum. A novel technology platform and a related training & development program will enable the novel Tasty Texture-Tailored Health Power Snacks production.
Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
Plant-based foods are growing beyond vegan and vegetarians due to the emerging segment of the flexitarians, who seek to reduce animal protein consumption in their daily diet. Most product developments focus on meat or milk analogues.
Food safety is one of the major concerns in food production. Improving tracking & tracing especially for the management of food safety events can lead to a faster reaction time and elimination of potentially hazardous products, thus prevention of food borne illnesses and loss of lives.
Mycotoxins can significantly reduce food quality, especially in wheat production.
SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation
Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched.
EIT Food in cooperation with Munich Airport in an exhibition on the future of food: healthier, safer and more sustainable.
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?