The Sustainable Food Initiative is doing research to meet future demands for sustainable, healthy and safe food. This includes research on for example reducing footprint, circulating food production, reducing waste in the chain and supporting consumers in making healthy and sustainable choices. The projects are done by SFI partners together with external parties and mostly granted by governments.
Design novel functional materials and technologies to selectively recover high-value molecules. These key electrified separation technologies are applicable to many industrial processes.
Partners: Avebe, TU Eindhoven, Wageningen University & Research
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.
Partners: Unilever, Symrise, NIZO, Wageningen University & Research, TU Eindhoven
In this project the partners work on an integrated approach for high-valued applications of plant-based side and waste streams in food applications. The valorization vision is based on total use and on the combination of side and waste streams, quality of possible ingredients and products, technology and business cases. For technology the emphasis is on flexibility, scale of application, stabilization and good product functionalities.
Partners: Wageningen University & Research, Food Tech Brainport
Extracting raw material from crops uses a lot of energy and chemicals. By doing this with a mild process by dry and wet fractionation, emissions can by reduced with up to 80% and the nutrition value of ingredients will be kept. Food will be healthier and will keep more fibre and micro nutrients. Moreover, the functionality of these ingredients may be different from those produced with the traditional process.
Partners: Wageningen University & Research, Avebe, Air Liquide, AB InBev, NIZO
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.
Partners: Wageningen University & Research