TexVegFood EIT Food Project

food-trend

EIT Food Grand Challenge Innovation Project

Project

Tasty texture-​tailored fiber/protein rich vegetarian health power food & novel extrusion technology platform 

Description

Consumption of plant-​based foods are growing beyond vegan and vegetarians due to the emerging segment of the flexitarians, who seek to reduce animal protein consumption in their daily diet.

This project aims to enlarge plant-​based food offerings beyond meat analogues and develop a range of consumer-valued tasty, healthy and sustainably-processed alternatives to the currently popular starch-based, energy-dense products. These new products rely on a novel process for structuring protein and fibers, which can be obtained from side-​stream materials.

Specific needs and preferences will be obtained through a co-creation approach with target consumers, including personalization and customization aspects linked to nutrition, taste, texture and shape across a broad snack spectrum. A novel extrusion technology platform and a related training & development program will enable the production of the developed "tasty texture-tailored health power snacks." 

Project Duration

2018-2020

workpackages

Project Partners

This project brings together academic and industry expertise in food innovation and technology. ETH Zurich and the University of Helsinki (UHEL), in collaboration with numerous industry partners, are the research institutions coordinating the outreach activities for the project.

TexVegFood Cooking Studio on external pageYoutube

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The extruder creating plant-​based meat at UHEL
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Taste testing process of plant-​based patties at UHEL

Event Calendar

Previous Events

consumer_meat

Title: Millennials’ attitudes to meat vs. meat alternatives made of plant-based protein – Results from the 3TexVegS+H consumer survey

Speaker: Antti Knaapila, PhD, University Researcher (Department of Food and Nutrition, University of Helsinki)

Date and time: 26 November 2020 at 15:00

Food

Institute of Food, Nutrition and Health Seminar- Fall 2020

Title: Shaping the future of protein food leveraging science, technology and collaborative innovation
Speaker: Dr. Beatrice Conde-Petit, Food Science Officer, Bühler, Uzwil (Switzerland)

Organizers: IFNH, Laura Nyström, WFSC
Location: ETH Zürich, LFO C13, Schmelzbergstrasse 9, 8092 Zürich and Online
Date: 17 November 2020
Time: 16:15 CET

Language: EN

More information and Zoom link: https://ifnh.ethz.ch/seminars.html

legumes

Webinar Series "Benefits of Beans" - "Papuja pallon parhaaksi" (FIN)

Title: Are legumes a solution for a better nutrition and health?

Speakers: Leena Rechardt (Association of Nutrition Therapists), Satu Männistö (Nutrition Epidemiologist and Research Manager), Anne-Maria Pajari (Nutrition) and Susanna Kariluoto (Food Chemistry).


Organizers: 3TexVegs+H (EIT Food), LeguComf (EIT Food) and Leg4Life (Academy of Finland).
Location: Online. Recordings will be uploaded on YouTube.
Date: 26 October 2020
Time: 17:00-19:00 EET

Language: Finnish
Video of the event external pagehere

SVIAL

Swiss Association of Agronomists and Food Scientists (SVIAL) Event:

Algae - A Part of a Future Diet takes a look into the innovative research of the Sustainable Food Processing Group.

Organizers: SVIAL, ETH Alumni Agri-Food und SFP
Location: ETH Zürich, LFO F25, Schmelzbergstrasse 9, 8092 Zürich
Date: 21 October 2020
Time: 17:15 – 19:00 CET

Language: DE

More information and register: external pagehttps://svial.ch/veranstaltungen-und-events/agenda/events/agro-food-science-im-fokus-algen/#

event Helsinki

Webinar Series "Benefits of Beans" - "Papuja pallon parhaaksi" (FIN)

Title: Tasty products from beans - how, why and for whom?

Speakers: Reetta Kivelä (Food Innovations), Kirsi Jouppila (Food Technology), Mari Sandell (Sensory Quality Research in Food) and Hanna Konttinen (Social Psychology).

Organizers: 3TexVegs+H (EIT Food), LeguComf (EIT Food) and Leg4Life (Academy of Finland).
Location: Online. Recordings will be uploaded on YouTube.
Date: 12 October 2020
Time: 17:00-19:00 EET

Language: Finnish
Video of the event external pagehere

pulses

Webinar Series "Benefits of Beans" - "Papuja pallon parhaaksi" (FIN)

Title: What is the role of pulses for global food security?

Speakers: Ilmo Aronen (Lantmännen Agro's Research Director), Fred Stoddard (Plant Science), Aila Vanhatalo (Animal Science) and Sanna Hietala (Environmental Technology)

Organizers: 3TexVegs+H (EIT Food), LeguComf (EIT Food) and Leg4Life (Academy of Finland).
Location: Online. Recordings will be uploaded on YouTube.
Date: 28 September 2020
Time: 17:00-19:00 EET

Language: Finnish

Video of the event external pagehere

Food

Institute of Food, Nutrition and Health Seminar- Fall 2020

Title: Microalgae proteins: From bulk to techno-functional proteins with benefits for nutrition and sustainability
Speaker: Dr. Lukas Böcker, Sustainable Food Processing, ETH Zurich

Organizers: IFNH, Alexander Mathys
Location: ETH Zürich, LFO C13, Schmelzbergstrasse 9, 8092 Zürich and Online
Date: 22 September 2020
Time: 16:15 CET

Language: EN

More information and Zoom link: https://ifnh.ethz.ch/seminars.html

Lapsi-Messut Children's Fair (virtual event)

Children's Fair Helsinki

When: 13-17 May 2020

Where: Helsinki, Finnland (online in Finnish)

Fun online activities for kids and parents of all ages. TexVegFood will take part in an online quiz about legumes.

Fair Website (in Finnish): external pagehttps://lapsimessut.messukeskus.com/

Find the quiz: external pagehttps://lapsimessut.messukeskus.com/vinkkeja-ja-puuhaa/

workshop

EIT Food Alternative Protein Innovation Workshop

When: 14-15 April 2020

Workshop with EIT Food community focusing on alternative proteins, including issues such as evaluating plant varieties produced in Europe as new, sustainable raw materials. Industry partner Beatrice Conde-Petit from Bühler Group introduced the TexVeg project and goals.

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