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 342 items found.
Showing 342 items on page 13 of 29.
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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.
Energy-to-Feed (E2F)
2020
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E2F will develop a sustainable source of protein & lipid from omega-3 rich microalgae cultivated using clean power sources (Geothermal/Hydro) & natural CO₂.
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Excessive sugar consumption is a contributing factor for a variety of non-communicable diseases (e.g. Type 2 diabetes, that currently affects 9% of the global population).
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Access to fresh produce is and will continue to be an issue in the densely populated European cities. Due to the long and complex supply chain up to 40% of the products ends as waste and the nutrient value of the remaining ones is often…
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Improving the functionality, stability and quality of hydrocolloids
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Using innovative technology to develop a healthy sugar substitute
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Developing appealing, nutritious food for healthy ageing
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Iodine (I) deficiency is the greatest single cause of preventable brain damage, resulting in impaired intellectual ability and reduced school/work performance globally.
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Producing innovate legume-based foods for all
The Human Microbiome
2020 > 2023
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A massive on line open course will be designed and deliver in year 2020 focusing on the human microbiome and its impact on human health.