New Healthy and Sustainable Food Products and Processes

In line with the European Green Deal priorities, the farm to fork strategy for a fair, healthy and environment‑friendly food system, and the EU’s climate ambition for 2030 and 2050, the successful proposal will support R&I to develop new food products and processes in conventional or organic production systems. These new products should be healthier and overall more sustainable and based on natural ingredients, tasty appealing to the consumer, affordable and minimally processed.

They should also optimize nutritional, structural and functional food properties of raw materials to enhance health and well-being benefits for EU and Associated Countries citizens and have a low impact on the environment/climate. This will contribute to the transformation of food systems to deliver co-benefits for climate, biodiversity, environmental sustainability and circularity, the shift to healthy and sustainable diets, safe food, food poverty reduction and empowerment of communities, and thriving businesses.

Project results are expected to contribute to all of the following outcomes:

• New knowledge that the food industry can use in the design of new healthy and sustainable food products and processes to improve health and well-being of EU and Associated Countries citizens and with low impact on the environment/climate.
• Alignment in goals of consumers and food solution providers with more healthy, tasty, minimally processed, affordable and sustainable food.
• New market and job opportunities for sustainable food SMEs and industries.

Several studies in adults found a strong scientific concordance between consumption of ultra-processed foods and a higher risk of developing cancer, irritable bowel syndrome, obesity, type 2 diabetes and hypertension. Evidence is accumulating from mechanistic studies of the plausible causal pathways by which the physical structure and chemical compositions of these foods might cause harm. Additives or cocktail of additives could play a role in the incidence of NCDs and further R&I are needed. It is now widely accepted that a diet rich in plant-based food, such as fruits, vegetables, wholegrain cereals, legumes and nuts, may reduce the incidence of chronic diseases and is also beneficial against obesity and metabolic diseases. Further research is necessary to determine how the structural characteristics of plant-based foods deliver health benefits in modulating digestibility and in improving bioavailability of nutrients and how the physical structure may be modified by processing.

An increasing number of people pay attention to environmental, health, social and ethical issues and they seek value in food more than ever before. Therefore, a food systems’ transformation is needed with a shift towards more healthy, safe, affordable, accessible and sustainable food for all, coupled with a respective change in the food production, distribution and consumption involving all the actors of the food chain.

A move to a plant-based diet with less red and processed meat, less salt, sugars, saturated and trans fats and additives, with more whole-grain cereals, fruit and vegetables, legumes and nuts, as well as processing efficiency and reduced losses and wastage along the food supply chains is needed. Where relevant, activities should build on and expand the results of past and ongoing research projects and collaborate with relevant initiatives.

Proposals are expected to address the following R&I activities:

• Develop and optimise new efficient methods/processes to reduce costs (e.g. energy, water, food raw materials) and impact on the environment to produce minimally processed functional food ingredients and food products and assess their nutritional, sensorial, structural and functional properties to enhance health and well-being, including the values provided by the plant/produce microbiome for nutritional qualities and its effects on the human gut microbiome.
• Develop new healthy, sustainable, diversified, minimally processed, reformulated, tasty and affordable food products and assess their nutritional, structural, sensorial and functional properties to enhance health and well-being and to improve nutrition status.
• Demonstrate the safety of the developed food products in accordance with relevant EU regulatory frameworks related to their placing on the market, and generate relevant data for pre-market authorisation.
• Investigate, assess and develop improved predictive realistic models for quantifying effects on human health (risks/benefits) of processing and food ingredients (and/or mixture of them).
• Study and optimise the role of the food matrix structure to make specific ingredients available or not (in case of caloric control) to our digestive system to reach the desired health effects/to combat non-communicable (NCDs).
• Ensure societal acceptance and the consumer buy in of new food products and processes in involving consumer at all stage of the product development process.

Proposals must implement the 'multi-actor approach' and ensure adequate involvement of academia, research-technology organizations, food businesses and other relevant actors of the value chain and take into account sex and gender analysis.

Proposals could consider cooperation with of the European Commission's Joint Research Centre (JRC) research infrastructures (Nanobiotechnology laboratory) and its expertise at the interface between the research activities and regulatory aspects. In that respect, the JRC will consider collaborating with any successful proposal and this collaboration, when relevant, should be established after the proposal’s approval.

Activities are expected to achieve TRL 4-5 by the end of the project – see General Annex B.