6 European Projects Found
Searched on 125080 European Projects
FINISHED
Development of high quality food protein through sustainable production and processing (PROTEIN2FOOD)
Start date: Mar 1, 2015, End date: Feb 29, 2020,
PROTEIN2FOOD’s aim is to develop innovative, cost-effective and resource-efficient plant proteins –rich food sources with positive impact on human health, the environment and biodiversity. The quality and quantity of protein from selected highly nutritious seed crops (quinoa, amaranth and buckwheat), and legumes with high protein quantity (lupin, faba beans, pea, chickpea, lentil) will be signific ...
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19
Partners Participants
FINISHED
The Application of Edible Seaweed for Taste Enhancement and Salt Replacement (TASTE)
Start date: Oct 1, 2012, End date: Sep 30, 2014,
"The main objective of the TASTE project is to develop flavour ingredients from edible seaweeds (Ascophyllum nodosum, Saccharina latissima, and Fucus vesiculosus) with the potential to replace sodium in food products. This can be done through two options, namely flavour enhancing properties or mineral content.Health authorities worldwide have recommended reducing salt in processed foods in order t ...
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8
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Seaweed derived anti-inflammatory agents and antioxidants (SWAFAX)
Start date: Nov 1, 2010, End date: Apr 30, 2013,
...nts and food supplements, seaweed sources have been little studied or exploited. The consortium comprises 4 SME partners Hebridean Seaweed, Marigot, Coressence and Mesosystem, and 3 RTD providers – CyberColloids and Universities of Reading and Ulster. In the first stage of the project seaweed polyphenol extracts (SPEs) will be prepared. One of the SPEs will be produced at food grade quality from A ...
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6
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High quality meat-like products - from niche markets to widely accepted meat alternatives (LikeMeat)
Start date: Nov 1, 2010, End date: Feb 28, 2013,
Several environmental and health-promoting issues substantiate the shift from an animal protein – in particular meat – to a vegetable protein based diet. Although meat analogues have attracted increasing industry and consumer attention, the market for these products is still very small. This is probably due to the fact that commercial available meat analogues - in particular their sensory qualitie ...
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15
Partners Participants
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Tasty and healthy gluten-free bakery products and pasta - improved products for wide consumer acceptance (GlutenFree)
Start date: Oct 1, 2010, End date: Dec 31, 2012,
Currently two per cent of European consumers are suffering from coeliac disease that demands a strict gluten-free diet. Gluten is part of all common cereals and therefore contained in basic foodstuffs like bakery products and pasta. The market for gluten-free products, which is predominately served by small and medium sized enterprises (SMEs), showed considerable growth in the last years. However, ...
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11
Partners Participants
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Hydrocolloids as functional food ingredients for gut health (HYFFI)
Start date: Dec 1, 2008, End date: May 31, 2011,
...roup of SMEs. The aim will be addressed by an integrated workplan comprising 1 management activity 5 interlinked RTD workpackages, and a dissemination and exploitation activity. In the RTD programme, Cybercolloids (CC) will produce and characterize 8 novel, LMWPs from alginate and agar raw materials provided by 2 SMEs - ROKO (RO) and Hebridean Seaweed (HS). The LMWPs will be screened using batch c ...
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