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.
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.
From Food Waste to Sustainable Protein: Rethinking the Future of Global Food Systems
Exploring how alternative proteins and food waste solutions can transform sustainable food systems.
