WP 4.1Spoke 04

Product and process innovation

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Research projects
Work package 4.1 is dedicated to product and process innovation in the food industry. The aim is to reformulate and improve relevant food products nationally by implementing optimal nutritional characteristics, reducing antinutrients, and utilising bioprocessed ingredients. 

The objective is to ensure the safety and accessibility of new food products by improving the formulation and composition of foods based on consumer needs and perceptions.

Another important objective of wp 4.1 is to use intelligent technologies and advanced fermentation techniques to enhance the nutritional quality of foods while maintaining safety and environmental sustainability during their preservation. In this way, the composition of (micro) nutrients at risk can be preserved and improved through the use of microbiological and biotechnological applications.

Additionally, work package 4.1 also aims to improve the quality and preservation of foods in catering systems such as public canteens and fast-food o andell as in the distribution system. This objective will be achieved by utilising procedures based on intelligent sensors and new strategies to target consumer inclusivity and awareness and improve nutritional information.

Task and deliverables

Task 4.1.1.

Reformulation or improvement of relevant food products in the national context in order to: a) implement the nutritional characteristics also by reducing antinutrients or using bioprocessed ingredients (from raw products to ingredients) and limit the use of undesirable components (e.g. by using bioactives) along the food system b) improve food formulation and composition based on consumer perception and needs identified for specific target groups (in connection with Spoke 5 and 6) c) promote clear and ad hoc labelling as an information tool (in connection with Spoke 1 and 7) to increase the willingness to buy improved foods d) guarantee safety and affordability of new products (in connection with Spoke 1 and 3).

Task 4.1.2.

Innovation of food (bio)processing using smart and mild technologies and fermentation to improve nutritional quality while ensuring safety and environmental sustainability throughout the shelf life of foods. Nutritional quality and biodiversity are targeted through both advanced and sustainable processes (including encapsulation) to preserve and improve at-risk (micro)nutrient composition of relevant food categories and exploiting microbiological and biotechnological applications to impact on nutritional quality. Such (bio)technological approaches (e.g., fermentation, enzyme treatments, etc.) are validated by process markers also directed to ensure food production safety and quality targeting new food habits (e.g., ready to eat food and novel food consumption) and sustainability, promoting production efficiency and utilisation of alternative sources (in connection with Spoke 2 and 3).

Task 4.1.3.

Enhancement of food quality and shelf life within the catering system (public canteens and fast-food chains) as well as the distribution system (e.g., retails) to improve products and consumption models offered also taking advantage from smart sensor-based procedures and new strategies targeting "inclusion and awareness” of the consumer (in connection with Spoke 2 and 7) and nutritional information. Activities start from analysis of overall food quality of mass food catering (e.g., public canteens), main fast-food chains and the large-scale distribution to redirect towards sustainable diet/menus/products and personalised/ precision nutrition (in connection with Spoke 1, 2 and 5).



List of products that would benefit reformulation (based on population need and exposure, producer’s contingency and development plans, regulatory relevance) (M6)


List of food (bio)processing technologies that would benefit improvement in terms of preservation of nutritional quality, reduction of environmental impact while guaranteeing food safety (M6)


List of (bio)technological approaches that could be used to enhance functionality of food products (M9)


List of the best/most important (private label) food pilots to be improved and/or identification and engagement of catering and distribution system stakeholders to promote “offer” innovation (M12)


List of health promoting catering systems and practices (M12)


List of mainly spoilage microorganisms to support innovation in food processing and distribution system and list of pathogen microorganisms to support Risk assessment, management, and communication (M18)