Climate-smart Dairy: Assessing Challenges, Innovations, and Solutions
Introduction
Food systems are responsible for one third of global greenhouse gas (GHG…
Innovative sustainable food system for olive oil production converting solid and liquid by-products into edible yeast and biopesticide
Introduction
The…
Socio-environmental shocks assessment and resilience empowerment in Mediterranean agri-food heritage systems: Italy, Morocco, Algeria FAO GIAHS sites…
Climate smart food innovation using plant and seaweed proteins from upcycled sources
Introduction
Food choices impact human and planetary health. The negative…
Unlocking the potential of microalgae for the valorisation of brewery waste products into omega-3 rich animal feed and fertilisers
Introduction
As one the…
Organic agro- food systems as models for sustainable food sys-tems in Europe and Northern Africa
Introduction
SysOrg identifies how pathways to increase…
Leverage points for organic and sustainable food systems
Introduction
Despite the recent uptake of innovative production systems, food systems…
Innovative Mild Processing Tailored to Ensure Sustainable and High Quality Organic Fruit Products
Introduction
In order to develop novel fortified…
The use of live insect larvae to improve sustainability and animal welfare of organic chicken production
Introduction
Poultrynsect project, exploiting…
Diversifying sustainable and organic food systems
Introduction
The purpose of the FOOdIVERSE project is to produce practice-oriented knowledge on…
Innovative high pressure process to increase the preservation of ready-to-eat Organic FOOD
Introduction
The increasing demand for a healthy diet calls…
PRotein and biOmole-cules sources for nutri-tional security and biodiVersity of bakery products in a cIrcular fooD system
Introduction
According to…
Mild Innovative Treatment for Wine Stabilisation
Introduction
The MI-WINE aims to obtain a fast and cost-effective continuous process by using…
Sustainable production of innovative sparkling wine
Introduction
The SPiwi-project aims to investigate and optimize strategies for the production of future…
Fermentation-induced valorization of side stream blends from oilseed and dairy industry
Introduction
Sustainability in food supply chain is an up-to-…
High quality and nutrient rich food through crop waste-derived biostimulant and biopesticide
Introduction
It is generally accepted that the wide-scale…
ALfalfa for sustainable Livestock farming systems: Improve alfalfa -rhizobia symbiosis and New feeding strategy based on ecological leftovers …
Innovative and low energy microwave assisted freezing process for high quality foods
FREEZEWAVE concerns the freezing of foods under the assistance of low…
Rapid industrial scale cooking of boiled ham using radio frequency electric fields
The project investigated the use of radio frequency (RF) electric fields to…
Gentle and resource-efficient refining of vegetable oils for preservation of valuable components and simplified reprocessing of by-products
The consumer…
Sustainable plant ingredients for healthier meat products - proof of concepts
The European Union has in the Europe 2020 strategy a vision to achieve…
Engineering of oat proteins: Consumer driven sustainable food development process
There is a global need to increase plant protein consumption. Availability…
Processing of berry pomace: lab vs. industrial scale
Pressing residues from berries contain, next to dietary fibres, high amounts of bioactive compounds,…
Implementing sustainable diets in Europe
The general goal of the SUSDIET project was to (i) assess health and environmental impacts of current and…
Consumers in a sustainable food supply chain: understanding barriers and facilitators for acceptance of visually suboptimal foods
Consumers are directly and…
Food, Convenience and Sustainability
The FOCAS (Food, Convenience and Sustainability) project examined four types of convenience food (processed baby-food,…
Novel multifunctional plant protein ingredients with bioprocessing
Finding new sources of plant proteins is a necessity to obtain sustainable and affordable…
Development of sustainable processing technologies for converting by-products into healthy, added value ingredients and food products
The Sustainable&…
Computational-design and Innovative Building of Uniquely Structured Food
The goal of the project is to investigate Additive Manufacturing (AM) as a novel and…
Decision support system on optimized waste collection by vacuum technology with simultaneous production of bioenergy from wastes
The food processing…
Sustainable food production through quality optimized raw material production and processing technologies for premium quality vegetable products and generated…
Improved and resource efficiency throughout the post-harvest chain of fresh-cut fruits and vegetables
The relevance of fruit and vegetables extends as they…
Sustainable Food Platforms: Enabling sustainable food practices through socio-technical innovation
Introduction / Background
Estimates show that the global…
Towards Sustainable Food and Drink Choices among European Young Adults: Drivers, Barriers and Strategical Implications
Introduction / Background
Most…
Sustainable production of health-promoting n-3 LCPUFA using agro food industry by-products through microalgae
Introduction / Background
Scientific evidence…
Innovative (pre)POmace Valorization procEss
Introduction / Background
The ImPrOVE (Innovative (pre)POmace Valorization procEss) project addresses a major…
Sustainable Processing of Agrofood Residues to Elicitors and Chemicals
Introduction / Background
The core of the project is focused on proposing sustainable…
Adding value in resource effective food systems
Introduction / Background
The major losses of resources in the food value chain occur at the consumer stage,…
Innovative processing of seaweed for novel, healthy food products and ingredients
Introduction / Background
Agricultural food production faces large…
Disaggregation of conventional vegetable press cakes by novel techniques to receive new products and to increase the yield
Introduction / Background
The…
Improving Sustainability in Food Processing using Moderate Electric Fields (MEF) for Process Intensification and Smart Processing
Introduction / Background…
Biotransformation of brewers' spent grain: increased functionality for novel food applications
Introduction / Background
Brewers' spent grain (BSG), the…
Innovative Processing of Vegetables and Potato
Introduction / Background
We want to make better use of peels, stalks and other waste from the potato and…
Extraction and characterization of BIOactives and CARBohydrates from seaweeds and seagrasses FOR FOOD-related applications
Introduction / Background…