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H2020 EVOOLUTION Project: Extra Virgin Olive Oil - Advanced Classification Solution …

EU society needs new, sustainable bio-based raw materials to meet population growth and reduce dependence on fossil fuels. Unfortunately, the main factors hindering the sustainability of the European market are the high cost of ingredients and low product …

The unprecedented environmental and social changes taking place globally pose numerous challenges for ensuring humanity's sustainable development in the coming decades. Around one-third of the food produced globally is wasted each year, generating 1.3 …

Consumers are demanding tasty and healthy plant-based foods, driving the need for advanced fermentation technologies to deliver tasty and nutritious options to the market. The EU-funded FlavourFerm project will optimize fermentation techniques to enhance …

A diet rich in plant-based foods is vital for preventing chronic diseases, thanks to the beneficial polyphenolic compounds (PCs) they contain. However, PCs face challenges due to their sensitivity to environmental factors, resulting in rapid oxidation and …

The European food sector must adopt sustainable practices, prioritizing zero pollution and assessing regional environmental impact. Collaboration and innovative solutions are essential to setting a new standard in food systems management. The EU-funded …

The SWEET project is designed to identify and address barriers and facilitators to the use of sweeteners and sweetness enhancers (S&E) and examine the risks and benefits of using S&E to replace dietary sugar in the contexts of health, obesity, safety, and …

The overall objective of the INSEKNIOR project is to study alternative and sustainable sources of protein for the elderly target group using insects (Tenebrio molitor species) to develop a new range of products that take into account their nutritional …

This project aims to identify and produce local legume varieties of nutritional value in the Basque Country (Álava) for the subsequent development of processed plant-based products such as hamburgers and shredded meat (for making fillings like …

The OLEUM project will generate innovative, more effective, and harmonized analytical solutions to detect and combat the most common and emerging frauds, and to verify the overall quality of olive oils (OO). With a core group of 20 partners from 15 …

The project will study the technical and economic feasibility of replacing soybeans and palm oil with cold-pressed rapeseed oil and cake in feed for fattening calves. It will focus on four aspects: Social sustainability, replacing imported raw materials …

Project: Pilot project for the validation of a digital management platform for a Marketplace for the sale and distribution of agri-food products from local …

Project: Design of a new offering of textured products for people with dysphagia made with local by-products and design of a business model that responds to market …

Senior's Fruit Flan Project: Innovation in healthy, safe, and sustainable processing …