GrOBEat develops an innovative sustainable organic beef production chain where quality replaces quantity -a solution which facilitate healthy eating behaviour and provide high product satisfaction. Calves are raised with dams for 4 mo. before selected to deliver one of three high-quality products: A) Low-fat veal (8 mo); B) Mediumfat beef from intensive pasture (14-16 mo); C) Medium-fat beef from extensive pasture (24-26 mo). The product is documented according to efficiency, animal welfare, biodiversity, quality and sensory profile of the meat, eating behavior and the overall impact on the climate.
Description

InformPack explores the cross-cultural variations that exist amongst consumers in terms of awareness, information gaps, issues and attitudes towards food packaging as related to product choice upon purchase and disposal patterns at home and on the go. Findings are used to create actions, tools, and strategies that will influence public behaviour and bring forward solutions to enable transition to a more sustainable European food-packaging ecosystem.
These include: (i) building country-based, tailored consumer-centric engagement activities and incentive strategies based on facts and science provided by packaging experts, and (ii) using co-creation as a vehicle to generate insights that can be leveraged for targeted innovative actions in the area of food packaging, reflecting issues, public demands, and industry needs in each country.
Having explored Greece (GR) and the United Kingdom (UK) during the PoC period of 2021, in 2022, the project will target Spain (ES) and Poland (PL).
InformPack is one of the two successful Proof-of-Concept (PoC) public engagement projects (read more about PoC here) that received full funding from EIT FOOD to run in the period of 2022-2024.
Description

Overall Aim: To apply a scientific-based integrated sensory perception-, psychological- and neuro-physiological (PPP) approach in industry-driven innovation of SRR-beverages enabling lower sugar content whilst maintaining acceptable sweetness perception, to better mimic SBBs. Background: Sugar sweetened beverages (SSBs) are a main source of added dietary sugar. High sugar intake is associated with excessive energy intake and life style diseases. In food production there has been emphasis on reducing the sugar content in the beverages using alternative sweeteners. However, many of the sugar-reduced or -replaced (SRR) beverages are not perceived as ‘identical’ to SSBs. Perception and acceptance of sweetness differs between individuals due to sensory psychological factors, brain-rewarding systems and physiological responses. Hence, these factors can be exploited as active tools to model sweetness perception and acceptance of products with reduced sugar content. Approach: -An identification of PPP-factors for maintaining sweetness perception and acceptance, -Application of this knowledge in industrial development of SRR-beverages and - A demonstration of the effectiveness of SSR beverages in terms of physiological responses and an estimate of economic and societal gain across beverage markets. Impact: State of the art understanding of PPP as factors and necessary tools in maintaining sweetness perception and acceptance of SRR-beverages. Through access to multidisciplinary knowledge on human sweetness perception in sense, mind and brain research combined with knowhow from the ingredients and beverage industries, we will develop an approach to apply the knowledge effectively obtaining the right balance between health and consumer acceptance of SRR-beverages ultimately lowering the sugar intake.

Funding: Grand Solution Project: Innovation Fund Denmark

Collaborator:-Aarhus University, Department of Clinical Medicine, Associate professor, Per Bendix Jeppesen.-Oxford University, Department of Experimental Psychology, Professor Charles Spence & Post-Doctoral Researcher Janice Wang -Copenhagen University, Department of Food and Resource Economics, Professor, Jørgen Dejgaard Jensen-DuPont Nutrition and Health, Principal Investigator, Stine Møller -Carlsberg Research Laboratory, Health and Nutrition Science Manager, Morten Georg Jensen and Sensory Manager, Sidsel Jensen.-Rynkeby, Innovation & Product Development Manager, Dr. Anette ThyboDescription

The EU-funded FOODCLIC project aims to contribute to urban food environments that make healthy and sustainable food available, affordable and attractive to all citizens, including deprived and vulnerable groups.

Europe’s urban areas face significant challenges to ensure the availability and consumption of healthy, affordable, safe and sustainably produced food. Such challenges converge within local food environments, but are often neglected by public planners. Promising initiatives taken by municipalities to change the architecture of food choice often fail to become embedded in the wider policy context and to reach deprived and vulnerable groups. Key factors responsible for this are: siloed ways of working and fragmentation of knowledge on facilitators and barriers related to food system transformation. These factors hinder the development and implementation of integrated urban food policies.

Five-year project FOODCLIC (2022-2027), aims to contribute to urban food environments that make healthy and sustainable food available, affordable and attractive to all citizens, including deprived and vulnerable groups. The project will do so through creating strong science-policy-practice interfaces across eight European city-regions (45 towns and cities). The backbone of such Interfaces will be provided by Food Policy Networks, which will manage real-world experimental Living Labs to build a policy-relevant evidence-base through learning-in-action. Activities will be informed by an innovative conceptual framework (the CLIC), which emphasises four desired outcomes of food system integration: sustainability co-benefits, spatial linkages, social inclusion and sectoral connectivities. Capacity-building and direct support for intensive multi-stakeholder engagement (including deprived and vulnerable groups) will enable policy actors and urban planners across partner city-regions to develop continuously evolving integrated urban food policies and render planning frameworks food-sensitive.Description