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.
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.
