Sustain-a-bite EU Project
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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. The post Understanding nutrient absorption in minimally processed plant-based foods appeared first on…
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. The post Developing a sustainable plant-based beverage rich in…
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. The post Towards sustainable eating: Consumers’ perceptions, expectations and acceptance of Sustain-a-bite innovations appeared first on Sustain-a-bite .
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. The post Sustainable Gastronomy Day: Why Every Meal Matters appeared first on Sustain-a-bite .
Sustain-a-bite explores how consumers experience and adopt new plant-based foods over time, from initial liking to long-term consumption. The post Understanding consumer behaviour towards new plant-based foods: from liking to long-term adoption appeared first on Sustain-a-bite .
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. The post Viking Malt’s role in Sustain-a-bite: supporting sustainable plant-based food innovation appeared first on Sustain-a-bite .
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. The post Sustain-a-bite: Advancing Plant-Based Ingredients Through Germination and Fermentation appeared first on Sustain-a-bite .
Exploring how alternative proteins and food waste solutions can transform sustainable food systems. The post From Food Waste to Sustainable Protein: Rethinking the Future of Global Food Systems appeared first on Sustain-a-bite .
What do our everyday food choices really say about sustainability? Behind Every Bite took this question to kitchens, streets and universities across Europe. The post Small Bites, Big Conversations: Recap of the #BehindEveryBite Campaign appeared first on Sustain-a-bite .
At EFFoST 2025, Sustain-a-bite presented new findings on consumer perceptions of using food industry side streams in plant-based foods across four European countries. The post Consumer perceptions of side-stream ingredients: Sustain-a-bite results presented at EFFoST 2025 appeared first on Sustain-a-bite .
