We target to develop centre-of-the-plate food products through an innovative application of texture- and nutrient-optimized bio-processing, assisted by data-driven process optimization. From sustainability perspective, the product aims for minimal processing and up-cycling of agro-food side streams.  ...

This project aims at brewing beer with hemp instead of hops, without changing the sensorial characteristics of the beer. The project proposed is seen as a collaborative work between the different research groups of ILGI institute. The goals are: to develop a hemp bitter extract that could be used in beer brewing to ...

Food waste is a topic of concern worldwide as substantial amount of food ends up as waste along the food value chain. This represents not only a resource problem but also an environmental and economic one, on top of being a moral challenge for the modern society. The production of food waste covers all the food life ...

The goal of the project is to develop an interdisciplinary approach (packaging technology and materials, packaging design, environmental psychology and sustainability) to develop sustainable packaging concepts for existing or new products. Thereby different know-how and experiences in material development, food ...

The goal of the project is to develop and evaluate food coatings to extend the shelf life of fruits and vegetables.

The project aims to improve vertical farming production and operational efficiency by combining innovative production know-how and technologies with enhanced sustainability. The approach will establish the feasibility and profitability of sustainable, year-round production of high-quality crops.  ...

The aim is to produce chocolate 100% composed of de-pulped cocoa beans and pulp, both obtained from the same fruit. Fermentation of de-pulped beans will be defined and pulp will be naturally pre-conditioned allowing drying and application in chocolate aiming at added value along the entire cocoa chain.  ...

Pulses will be fermented with functional microorganisms to obtain a protein-rich fermentate in which the content of microbially formed vitamin B12 and folic acid is increased and at the same time the content of FODMAPs is reduced and as a side effect, the beany taste is reduced. The necessary understanding of the ...

Legionella are harmful bacteria that can live in building water installations. An “at line” system is proposed that monitors the Legionella content of the water. The system fits to a water installation and consists of an acoustofluidic device that concentrates the bacteria.

The research collaboration ‘ShopHero’ proposes a novel, scalable and tailored approach for consumers (1) to track and monitor the sustainability of their groceries and food waste, and therefore, (2) to change their behavior. We plan to process automatically-collected digital receipts from grocery purchases to ...

For centuries, hop (Humulus lupulus) has been considered an essential ingredient in the beer brewing process, as certain molecules contained in its cones give the drink its typical bitterness and aroma. Hop cultivation, already delicate, is now threatened by global warming. Domestic hop production in Switzerland ...

We envision to create extruded plant-based meat analogues with unique organoleptic properties, i.e. flavour and texture, through innovative pre-processing. The meatmimicking products will embody boosted juiciness and savory flavour, all natural and clean-label, without additives.

Food packaging is designed to protect the food through its supply chain, communicate to customers, and to ensure food quality, safety and optimal shelf life.  Progress is now needed to secure its circularity, minimize food waste and improve sustainability.  CIRCUL-A-BILITY aims to go beyond the state of the art by ...

The PhageFire project is devised to satisfy the unmet need for a secure and reliable solution to control fire blight (FB) disease in pome fruits caused by the bacterium Erwinia amylovora (Ea). The Spanish pome fruit producer, Peras de Rincón de Soto has partnered with Enviroinvest (Hungary) consultancy company ...

Nowadays consumers of cocoa and chocolate products are not only interested in safe high-quality products but also in products which are sustainable and produced under fair ecological and social conditions. The demand for transparency of information on the condition of cultivation, production and trade as well as on ...