Sustain-a-bite is focused on plant-based food production by developing affordable, minimally processed, and sustainable solutions. The project aims to unlock the full nutritional potential of whole plant ingredients and food industry side streams by using raw material, energy, and water-efficient processes.

At University College Cork (UCC), our team is leading the development of a range of innovative food prototypes.

We work with two key ingredient streams:

• Cereal and legume crops (barley, chickpea, and faba bean) for plant-based yoghurt and cream cheese alternatives.
• Fruit and vegetable pomaces (apple, carrot, and tomato) transformed into smoothie-style beverages.

These side streams, often discarded or used in low-value applications, are rich in fibre, bioactive compounds, and essential micronutrients. By integrating these ingredients into our food prototypes, we fully embrace the principles of the circular economy.

Each product is designed to be nutritionally optimized, microbiologically and chemically safe, and rich in vital nutrients like proteins, vitamin B12, iron, zinc, calcium, and dietary fibre. At the same time, we aim to reduce harmful elements such as saturated fats, added sugars, sodium, and rapidly digestible starches.

By combining scientific expertise with sustainable thinking, the UCC team is helping Sustain-a-bite shape the next generation of better plant-based foods for both people and the planet.

Stay tuned as we continue to explore the possibilities of future foods through the Sustain-a-bite approach!