What we do

Sustain-a-bite aims to enable the transition in society and the food industry towards nutritious, minimally processed plant-based foods and diets that propel sustainability and health.

To achieve this, we valorise whole grains and underutilised industrial side-streams to develop versatile plant-based ingredients and foods. Our innovative processing concepts seek to maximise raw material efficiency, minimising water and energy consumption, lowering prices for consumers.

The project focuses on increasing the intake of plant-based foods by overcoming the nutritional and sensory limitations of current market products, making plant-based foods more wholesome, health-promoting, tasty, and accessible for all, while respecting European food traditions.

What we do

Sustain-a-bite aims to enable the transition in society and the food industry towards nutritious, minimally processed plant-based foods and diets that propel sustainability and health.

To achieve this, we valorise whole grains and underutilised industrial side-streams to develop versatile plant-based ingredients and foods. Our innovative processing concepts seek to maximise raw material efficiency, minimising water and energy consumption, lowering prices for consumers.

The project focuses on increasing the intake of plant-based foods by overcoming the nutritional and sensory limitations of current market products, making plant-based foods more wholesome, health-promoting, tasty, and accessible for all, while respecting European food traditions.

Seven key concepts of Sustain-a-bite

Raw materials

We utilise whole grains (barley), legumes (faba bean and chickpea), and upcycled, underutilised side-streams from the food industry, such as apple, carrot, and tomato pomaces. Our approach prioritises resource efficiency and diversification while supporting the use of regional, nutrient-rich feedstocks.

Minimal processing

We use innovative techniques to transform plant-based raw materials into high-quality products. Our methods combine natural processes like fermentation and seed activation with non-thermal technologies. These approaches help retain the natural goodness of the products, reduce waste, and save energy and water, contributing to a more sustainable future.

Plant-based ingredients & foods

We aim to diversify the use of wholesome plant ingredients in various forms, including healthy options for smoothies, yogurts, spreads, meat alternatives, and baked snacks.

Advanced knowledge on food processing & health

Our foods are designed to be rich in plant-based proteins, dietary fibre, essential minerals, antioxidants, and vitamins, while minimising antinutritional factors, saturated fats, and added sugars. Using predictive models, we enhance safety and health benefits by promoting satiety, digestibility, nutrient bioavailability, and a healthy gut microbiome.

Integrated assessment

We assess the circularity, environmental, health, and economic impacts of our innovative processing concepts and foods. Additionally, we evaluate future scenarios where diets rich in minimally processed plant-based foods replace less nutritious or meat-based alternatives, considering demand projections and defining relevant triggers.

Consumer acceptance

We evaluate consumer perspectives and acceptance of nutritious plant-based foods. For this, we consider diverse cultural drivers and settings across Europe to develop food options tailored to cultural heritage, aiming for effective adoption of tasty, accessible, and affordable products.

Multi-actor engagement

Our impactful dissemination, exploitation, and communication strategy connects and builds capacity among primary producers, ingredient and food producers, retailers, technological and research organisations, investors, food authorities, and consumers. This opens new market opportunities for local, small enterprises as well as larger companies, attracting investment in the biobased industry, creating quality jobs, and improving livelihood in rural regions.

Seven key concepts of Sustain-a-bite

Raw materials

We utilise whole grains (barley), legumes (faba bean and chickpea), and upcycled, underutilised side-streams from the food industry, such as apple, carrot, and tomato pomaces. Our approach prioritises resource efficiency and diversification while supporting the use of regional, nutrient-rich feedstocks.

Minimal processing

We use innovative techniques to transform plant-based raw materials into high-quality products. Our methods combine natural processes like fermentation and seed activation with non-thermal technologies. These approaches help retain the natural goodness of the products, reduce waste, and save energy and water, contributing to a more sustainable future.

Plant-based ingredients & foods

We aim to diversify the use of wholesome plant ingredients in various forms, including healthy options for smoothies, yogurts, spreads, meat alternatives, and baked snacks.

Advanced knowledge on food processing & health

Our foods are designed to be rich in plant-based proteins, dietary fibre, essential minerals, antioxidants, and vitamins, while minimising antinutritional factors, saturated fats, and added sugars. Using predictive models, we enhance safety and health benefits by promoting satiety, digestibility, nutrient bioavailability, and a healthy gut microbiome.

Integrated assessment

We assess the circularity, environmental, health, and economic impacts of our innovative processing concepts and foods. Additionally, we evaluate future scenarios where diets rich in minimally processed plant-based foods replace less nutritious or meat-based alternatives, considering demand projections and defining relevant triggers.

Consumer acceptance

We evaluate consumer perspectives and acceptance of nutritious plant-based foods. For this, we consider diverse cultural drivers and settings across Europe to develop food options tailored to cultural heritage, aiming for effective adoption of tasty, accessible, and affordable products.

Multi-actor engagement

Our impactful dissemination, exploitation, and communication strategy connects and builds capacity among primary producers, ingredient and food producers, retailers, technological and research organisations, investors, food authorities, and consumers. This opens new market opportunities for local, small enterprises as well as larger companies, attracting investment in the biobased industry, creating quality jobs, and improving livelihood in rural regions.