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.
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.
