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.
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Digital monitoring of fruit & vegetable freshness (DigiFresh)
Keeping fruit and vegetables fresher for longer
TRACOD – Model-based Tracking of Cod and Other Fish Value Chain for Consumer Confidence Boosting and Food Engineers Education
TRACOD – short for TRAck the COD fish, is an EIT Food project aimed at improving the ability of producers and consumers to track freshness and nutritional values of fresh fish, including cod, salmon, and other white fish species. TRACOD uses models implemented in an app for interacting with stakeholders and includes an education component for endowing food engineers with a systems approach. TRACOD also engages future food engineers in conceptual modeling as part of model-based systems engineering of food production and supply systems.
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