Find out the latest
The future of plant-based food starts with better consumer experience
Plant-based products must deliver more than an alternative to animal ingredients. Bezmięsny explains how taste, nutrition, transparent ingredients and convenience shaped FUDO, its pea-protein culinary block.
Understanding nutrient absorption in minimally processed plant-based foods
Sustain-a-bite researchers are studying how iron, zinc, calcium and glucose are released and absorbed from minimally processed plant-based foods. Using intestinal cell models, the research explores how food composition, processing and matrix structure influence nutrient bioavailability.
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.
Towards sustainable eating: Consumers’ perceptions, expectations and acceptance of Sustain-a-bite innovations
Discover how consumers perceive minimally processed plant-based foods and explore the key factors driving their acceptance, preferences and role in creating a more sustainable food system.
Sustainable Gastronomy Day: Why Every Meal Matters
On Sustainable Gastronomy Day, we explore how everyday food choices can contribute to healthier diets and more sustainable food systems. Discover why plant-based meals, simple ingredients and conscious cooking habits all play a role in shaping the future of food.
Understanding consumer behaviour towards new plant-based foods: from liking to long-term adoption
Sustain-a-bite explores how consumers experience and adopt new plant-based foods over time, from initial liking to long-term consumption.
Find out the latest
The future of plant-based food starts with better consumer experience
Plant-based products must deliver more than an alternative to animal ingredients. Bezmięsny explains how taste, nutrition, transparent ingredients and convenience shaped FUDO, its pea-protein culinary block.
Understanding nutrient absorption in minimally processed plant-based foods
Sustain-a-bite researchers are studying how iron, zinc, calcium and glucose are released and absorbed from minimally processed plant-based foods. Using intestinal cell models, the research explores how food composition, processing and matrix structure influence nutrient bioavailability.
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.
Towards sustainable eating: Consumers’ perceptions, expectations and acceptance of Sustain-a-bite innovations
Discover how consumers perceive minimally processed plant-based foods and explore the key factors driving their acceptance, preferences and role in creating a more sustainable food system.
Sustainable Gastronomy Day: Why Every Meal Matters
On Sustainable Gastronomy Day, we explore how everyday food choices can contribute to healthier diets and more sustainable food systems. Discover why plant-based meals, simple ingredients and conscious cooking habits all play a role in shaping the future of food.
Understanding consumer behaviour towards new plant-based foods: from liking to long-term adoption
Sustain-a-bite explores how consumers experience and adopt new plant-based foods over time, from initial liking to long-term consumption.
Events in the radar
Coming very soon! Stay tuned.
Events in the radar
Coming very soon! Stay tuned.
