New project: Sustainable Ingredients
7 April 2017 - The new TiFN project ‘Sustainable Ingredients’ will investigate to what extent products can be manufactured in a more sustainable way.
Raw materials, energy and water are becoming scarcer. Furthermore, consumers are interested in more authentic products. Both factors are drivers behind this project. Food industry needs to adapt to more sustainable sources and production methods. One paradigm shift involves the use of mildly processed, less pure ingredients. Where this is more authentic and sustainable, this could cause problems in food safety and food quality. Always, a constant product quality (structure, texture, taste, smell, safety and nutritional value) needs to be safeguarded. Hence: Functionality from food.
Project leader Marcel Meinders (Food & Biobased Research): “In this project we will investigate to what extent more sustainable ingredients (by varying sources and processes) can be used to manufacture products with desirable structural and mechanical properties of multiphase food products. The new insights will allow the industry with a higher formulation flexibility, i.e. more efficiently replacing ingredients, while at the same time better controlling the sustainability impact as well as the structure and mechanical properties of their products.”
The project will run for 5 years and has a budget of 2.9 million euros. The industrial parties, The Netherlands Organisation for Scientific Research (NWO) and TKI Agri&Food are funding the project costs through the joint programme ‘System Approaches for Food and Nutrition’ .