Research for the future

The Sustainable Food Initiative is doing research in order to be able to meet future demand for sustainable healthy and safe food. This includes research on for example reducing footprint, circulating food production, reducing waste in the chain and at the consumer and supporting consumers in making a healthy and sustainable choices.

The Internet of Food

For the food industry to become more sustainable and efficient and meet ever faster changing consumer demands, it needs to speed up its innovation and production process. Collaboration is required, but limited as data are not being share and sensing technologies cannot communicate with each other.

The Internet of Food project will:

  • Define and set up an infrastructure to allow (conditional) sharing of data and models from different computational sources and from different data and model owners
  • Develop improved sensing systems in food production

More information: Michiel Gribnau  / Unilever –

Protein Compass

From a sustainability point of view, the dependence of animal based protein is too high: a transition to plant based proteins and thus the development of new healthy and sustainable food products is required. A major challenge, however, is the lack of overview and predictability of the intrinsic functional, nutritional and sensorial properties of the protein raw materials, which hampers fast and successful identification of the best plant based protein for a specific application. ​

More information: Floor Boon / Wageningen University & Research –