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Sustain-a-bite

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PROPELLING HEALTH AND SUSTAINABILITY THROUGH INNOVATIVE FOOD PRODUCTS AND PROCES...

PROPELLING HEALTH AND SUSTAINABILITY THROUGH INNOVATIVE FOOD PRODUCTS AND PROCESSES "Sustain-a-bite has the ambition to develop innovative, affordable, energy and water efficient minimal processing solutions for plant-based ingredient and food production. The produced food prototypes will ensure maximal nutrition... see more

31/03/2028

unknown leader

5M€

Project Budget: 5M€

Project leader unknown leader

PARTICIPATION DEPralty Sin fecha límite de participación.

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Financing granted El organismo HORIZON EUROPE notifico la concesión del proyecto The day 2024-10-11

HORIZON-CL6-2024-FARM2FORK-01-10: EU-African Union cooperation on agr... ExpectedOutcome:In line with the European Green Deal priorities and the farm to fork strategy for a...

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UNIVERSITY COLLEGE CORK - N...

STICHTING WAGENINGEN RESEARC...

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Project duration: 41 months Date Start: 2024-10-11
End date: 2028-03-31

Project leader unknown leader

Project Budget 5M€

participation deadline Sin fecha límite de participación.

Project description "Sustain-a-bite has the ambition to develop innovative, affordable, energy and water efficient minimal processing solutions for plant-based ingredient and food production. The produced food prototypes will ensure maximal nutritional quality and health benefits, taking into account consumer perspectives. Our approach is to combine bioprocesses and non-thermal treatments that enable reduction of >30% energy and >50% water consumption, compared to highly processed plant-protein isolates. The technology concepts developed will reduce the consumer prices of plant-based foods by 25% compared to the commodity meat and dairy products making them more affordable. This novel co-(bio)processing concept will make a paradigm shift by disrupting the traditional plant ingredient processes, which generate substantial side-streams during production of highly refined isolates or concentrates. Sustain-a-bite food prototypes aim to diversify the use of plant ingredients in various forms, including liquids, semi-solids, and solids. This goes beyond addressing just the ""protein challenge,"" as it utilizes the entire plant matrix to provide not only protein but also dietary fibre, essential minerals, antioxidants, and vitamins. This approach maximizes nutritional quality and offers associated health benefits. The minimal processing solutions developed in Sustain-a-bite will aim at tailoring the structural architecture of the raw materials towards reduced anti-nutritional factors, enhanced satiety, nutrient bio-accessibility, and sensory quality. We will evaluate the effect of processing on macro- and micronutrient bioavailability, protein, and starch digestibility as well as gut microbiome by developing improved realistic predictive in vitro models. Sustainability, health and economic impacts of minimal processing will be assessed both at the product and system scales."

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