Developing a sustainable plant-based beverage rich in protein and dietary fibre
As part of the Sustain-a-bite project, the Sustainable Food System Research Group at University College Cork has developed a plant-based beverage rich in protein and high in dietary fibre. Made with faba bean, barley and upcycled apple pomace, the product combines nutritional quality, minimal processing and circular economy principles.
The Rise of Sustainable Plant-Based Eating
What if your daily food choices could improve your health, protect the planet, and save you money—all at the same time? That’s the promise driving the global shift toward sustainable plant-based foods: meals that are not only nutritious, but also affordable and environmentally responsible.Today, researchers are going beyond labels like "healthy" or "green" to uncover the real impact of plant-based diets. They’re assessing everything from the energy and water used in food production to greenhouse gas emissions and labor conditions. By applying advanced tools such as life cycle assessment, circularity analysis, and multi-criteria decision models, experts are building a comprehensive
Why Food Processing Matters in the Future of Healthy and Sustainable Eating?
Food processing plays a crucial role in modern food systems. It helps extend shelf life, enhances flavor and texture, ensures food safety, and allows for convenient distribution. While taste, cost, and convenience have long driven food choices, today’s consumers are placing growing importance on health, wellness, and environmental impact.This shift has driven growing demand for minimally processed foods, especially those perceived as “natural” or “organic.” More than ever, people are seeking out foods rich in nutrients and bioactive compounds—those beneficial plant and food components that may reduce disease risk and support overall health.Health-conscious consumers are also analysing ingredient lists more
Fermentation for a More Nutritious and Sustainable Future
In the EU-funded Sustain-a-bite project, natural bioprocessing technologies like fermentation and seed bioactivation are being harnessed to address one of today’s major food challenges: making plant-based foods more nutritious, functional, and sustainable—without relying on chemicals or heavy processing. These techniques enable us to extract more value from whole plant ingredients while drastically reducing energy, water, and raw material use.The Challenge with Plant-Based IngredientsAs plant-based diets continue to grow in popularity, they face inherent challenges such as low digestibility, the presence of antinutritional factors, and deficiencies. However, many plant-based products on the market overlook these issues. Additionally, these products often result
Gentle Tech for Fresh Food: What Are PEF, HPP & Ultrasound Processing?
We’re all looking for food that’s safe, healthy, and as close to fresh as possible—without piling on preservatives or losing precious nutrients during processing. That’s where minimally processed food technologies come in. You may have heard terms like PEF, HPP, or ultrasound processing floating around, especially if you follow food innovation or sustainable production trends. But what do they actually mean—and why should you care? Let’s break them down in a simple and friendly way! PEF – Pulsed Electric FieldsPEF might sound like something out of a sci-fi movie, but it’s actually a very real and very cool technology
Transforming Underused Crops into the Future of Food
Sustain-a-bite develops sustainable, cost-effective processes to create plant-based food ingredients from underused crops and side streams. By transforming materials like barley, faba bean, chickpea, and fruit/vegetable pomace into high-value ingredients, it supports healthier, affordable food products and boosts resilience in the EU agri-food sector—closely aligning with Wageningen Food & Biobased Research’s (WFBR) mission for a more sustainable food system. High-Pressure Processing for Sustainable Plant-Based Ingredients Sustain-a-Bite technologies focus on low-energy, non-thermal methods, with high-pressure processing (HPP) as one of them. At WFBR, we apply advanced processing expertise to investigate how HPP reduces energy, water, and raw material use in plant-based
VTT is Driving Innovation in Sustainable Food Processing
VTT Technical Research Centre of Finland is the coordinator of the EU-funded Sustain-a-bite project which has a mission to develop affordable, minimally processed, and nutritionally optimized foods. VTT is applying its deep expertise in food biotechnology, ingredient and food design to reshape how we produce and consume plant-based ingredients and foods. Leading the Way: Coordination and Innovation VTT not only coordinates the entire Sustain-a-bite consortium—comprising 19 partners across Europe—but also leads Work Package 1 (WP1), which focuses on developing innovative minimal processing concepts. These concepts aim to reduce energy and water use while maximizing nutritional quality and consumer acceptance.
Ultraprocessed vs. Minimally Processed Plant-Based Foods
In recent years, plant-based diets have gained traction worldwide, driven by concerns over health, sustainability, and ethical considerations. However, not all plant-based foods are created equal. The rise of ultraprocessed plant-based foods poses challenges to both human health and environmental sustainability, while minimally processed alternatives offer a more nutritious and eco-friendly path. The Sustain-a-bite project, a Horizon Europe-funded initiative, aims to enable the transition towards nutritious, minimally processed plant-based foods that promote both sustainability and health. Understanding Food Processing Food processing exists on a spectrum, from whole, unprocessed foods to heavily altered ultraprocessed products. Minimally Processed Foods: These include
