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.
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.
Viking Malt’s role in Sustain-a-bite: supporting sustainable plant-based food innovation
Within the Sustain-a-bite project, Viking Malt contributes expertise in barley, malting and germination to support the development of sustainable plant-based food solutions.
Sustain-a-bite: Advancing Plant-Based Ingredients Through Germination and Fermentation
VTT’s latest Sustain-a-bite results show how germination and fermentation can improve the nutritional, functional and sensory qualities of barley, faba bean and tomato side streams for future plant-based foods.
