Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Spoke 04
One of the key objectives of this work package is to develop new pilot food products that are both nutritious and delicious, using the results of previous research carried out within the OnFoods project (Work Packages 4.1 and 4.2). The focus is on food design that considers the nutritional and functional requirements of consumers, as well as their sensory and convenience preferences.
Another important aspect of Work Package 4.4 is scaling up the most promising prototypes to a large scale. This involves working with start-up acceleration programmes to validate the concepts and bring the new products to market, ensuring they are accessible to a wide range of consumers.
Overall, Work Package 4.4 is an exciting opportunity for the food industry to drive innovation and promote sustainable and healthy food products that meet the needs of consumers in an increasingly health-conscious world.
Prototyping of new sustainable and healthy products to meet consumer needs in terms of nutritional and functional targets, but also sensory characteristics and convenience, thus increasing adoption in the long term by promoting exploitation of the previous implemented approaches (see WP4.1, WP4.2) to develop new pilot food products (food design) also in connection with start-up acceleration programmes (activities are also in connection with Spoke 3).
Scaling up of the most promising prototypes and validation of concepts from small to large scale, also in connection with start-up acceleration programmes.
Identification of consumers' motivations, attitudes, drivers, and barriers towards food innovation to design a strategy for its acceptance (in connection with WP1-WP3, Spoke 1, 3 and 7).
List of main food benchmarks to plan pilots and scaling (M12) M4.4.2.1. List of prototypes to be scaled up (M24)
List of main companies interested in the prototype to verify the potential real-life application or the final version and release it for wide scale implementation or sales (M18)
List of individual characteristics or personality traits that could affect food innovation acceptance (M24)
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Spoke 04Bioactive-rich mushrooms for food reformulation
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Spoke 04Principal investigators
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Spoke 04Development of bioprocesses for the valorization of by-products from food side-streams
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Spoke 04Bakery products fortified with plant-based proteins from agro-industrial by-products
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Spoke 04Consumers' acceptance and characterisation of innovative food prototype
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Spoke 04Technological and nutritional reformulation of meat analogues
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Spoke 04Sustainable food design to improve targeted population's health
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Spoke 04Design of innovative soft solid foods intended for dysphagia diets
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Spoke 04Edible insects’ characterization through untargeted and targeted methods
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Spoke 04Fermented beverages studied by a metabolomics approach
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Spoke 04Development of functional legume-based foods and ingredients through fermentation
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Spoke 04Improvement of food fat profile by means of advanced lipid systems
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Spoke 04Evaluation of food-human interactions following the events occurring in the gastrointestinal milieu
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Spoke 04Engineered rice plants as safe peptide drug synthesis and delivery system
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Spoke 04Fermented plant-based innovative products as healthy and sustainable low-processed food models
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Spoke 04Principal investigators
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Spoke 04New sustainable and healthy products prototyping to meet consumer needs
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Spoke 04Principal investigators
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Spoke 04Principal investigators
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Spoke 04Scaling up of at least one fermented food validated under real productive conditions
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Spoke 04Sustainable fermentation processes for improving food quality and nutrition, safety and shelf life
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Spoke 04
