All EIT Food projects
There are many different EIT Food activities helping us build a better food system for Europe. Browse our projects to find out more!
A total of 340 items found.
Showing 340 items on page 12 of 29.
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The demand for vegan and vegetarian food products including alternatives to meat, milk, or eggs, has expanded considerably during recent years in Europe.
PASS
2020
project
PASS will design plasma-assisted sanitation systems for packaging, equipment and tools used in the processing and handling of food products as a barrier to viruses and bacteria
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Using new alternative proteins ingredients to produce high quality meat alternatives
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Bringing precision fermentation to the mass market
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Have you ever wondered how your food is processed before it reaches your plate? Find out with this online course.
project
To further develop and test a digital platform as a supporting basis for creating and delivering personalised nutrition (PN) services in Europe via a non-profit organisation with payable services/memberships to cover operational costs.…
Animal Feed Production: Feed Quality & Safety
2019 > 2023
project
Explore animal feed manufacturing, and learn the best processes and systems for optimising animal feed quality and safety.
Digital Twin Management
2018 > 2019
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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…
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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.
project
Spreads are very popular. However, they consist of a high percentage of saturated fatty acids, often based on palm fat, sometimes also including trans-fat.
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Consumers are increasingly demanding healthier products to fulfil their personalised nutrition needs and more natural foods (clean label) in which they can put their trust. Both are nowadays key and challenge drivers for the food industry.
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The aim of this project is to make tuber or root-based snacks healthier to meet demand for healthier snacks in developed markets and deliver needed nutrients through commonly consumed foods in developing countries.