We strive to be at the forefront of groundbreaking food research, fostering sustainable development and advancing the manufacturing of food products that promote healthy diets, tailored to the preferences, and demands of our expanding global community.
Undertaking and publishing systematic review and meta-analyses on the health characteristics of millets
Background For centuries, millets were the staple food crops in India, but in more recent times they have been replaced by varieties of wheat, rice and maize despite them being...Read More >
Food solutions
Food Solutions takes real-world sustainability challenges faced by the food industry and supports multi-disciplinary teams to find innovative new solutions with the potential to transform the food system. Mentoring by…Read More >
EIT Food Accelerator Network
The EIT Food Accelerator Network (EIT FAN) connects impactful agrifood startups with industry-leading corporate and research partners to pilot their technology and drive the ultimate goal: a successful market adoption….Read More >
PACK4SENSE: Paper packaging for SENSitivE foods
The PACK4SENSE project aims to develop solutions to improve paper packaging for food. There is increasing demand from consumers, brand owners and regulators for more sustainable packaging solutions, and it is therefore not…Read More >
The development of novel plastic film cladding materials for polytunnels
Poly tunnels, growing areas enclosed by plastic film cladding, have transformed the production of many crops in the UK and around the world, by reducing losses from poor weather, pests,…Read More >
ONCOFOOD: New food solutions for cancer patients
According to the World Health Organization, in 2016 there were around 7.1 million patients who were diagnosed with cancer or were undergoing treatment for cancer in Europe. Close to 70%…Read More >
MICROBIOME-PUSH: Into the Microbiome Exploitation in Food Systems
In the Food Solutions “MICROBIOME-PUSH: Into Microbiome Exploitation in Food Systems” we will focus on the applications of microbiomes in different segments of the food chain. Students recruited at the…Read More >
Our Nutritious Protein
Consumer desire for protein-rich foods and beverages is driving growth and innovation in protein ingredients. The population growth together with the changes in the food consumption patterns away from animal…Read More >
HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)
Iodised salt and milk are the main sources of I in human diets. However, organic milk is typically low in I and organic salt is not iodised. The project aims…Read More >
inPaper: Innovative paper-based packaging technology and pack styles for food products
Packaging needs to become more sustainable! China is restricting plastic waste imports. Some countries have raised taxes on plastic bags or a complete ban. Within the food and packaging industry,…Read More >
Circular Food Generator Track
Food Generator Track is a competition which challenges Master or PhD students of 3 Universities to develop new, innovative solutions for and from food losses of production facilities and retail…Read More >
SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars
Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also the physical properties and cost that have to be matched. Cereal bars are considered…Read More >
SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation
Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched. A substantial portion of sweet…Read More >
Dairy products with reduced saturated fatty acids
Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk. Dairy foods are major sources of saturated fatty acids (SFA) in many EU diets…Read More >
Health SnaP
The purpose of this activity is to support healthy eating by developing a new food manufacturing technology and B2C business concept for at-site customised production of healthy snacks. The idea…Read More >
SUREBIC: SUGAR REDUCED BISCUITS AND CAKES THAT MEET CONSUMER SENSORY, NATURALNESS AND COST EXPECTATIONS
Reducing sugar consumption is essential for health but a huge challenge for the food industry. Reducing sugar in food is not just about replacing sweetness, but also about the challenge…Read More >