ExpectedOutcome:
The successful proposal should be in line with the European Green Deal priorities, the farm to fork strategy and Food 2030 priorities[1] for a fair healthy and environmentally friendly food system, as well as with the EU's climate ambition for 2030 and 2050. It will support innovation to foster advances related to microorganisms for safer, healthier and more environmentally friendly food industry. This is in addition to contributing to the transformation of food systems to deliver co-benefits for climate (mitigation and adaptation), biodiversity, environmental sustainability and circularity, dietary shift, sustainable healthy nutrition and safe food, food poverty reduction and empowerment of communities, and thriving businesses.
Projects results are expected to contribute to all of the following expected outcomes:
- Applicable business solutions in new precision fermentation/ post-fermentation techniques;
- Develop bioinformatics prediction of smell, texture, colour and taste of microbes to create new nuances and flavours in cooperation with chefs/restaurants;
- New, improved and demonstrated microbial fermentations to yield dairy, fish or meat flavours and textures to plant-based foods and ingredients as well as to exploit flavour and texture enhancing properties of fermented vegetables;
- Clearly explain how the proposal will deliver co-benefits to each of the Food 2030 priorities: nutrition for sustainable healthy diets, climate, biodiversity and environment, circularity and resource efficiency, innovation and empowering communities.
Scope:
The need for a holistic approach to realize the full potential of microbiome innovation has to develop bioinformatics prediction of smell and taste of microbes to create new nuances and flavours.
Proposals are expected to address the following:
- Develop and pilot innovations to provide new precision fermentation/ post-fermentation techniques to foster dietary shift by enhancing organoleptic properties (smell, texture, colour, taste).
- Development of new microbial biomasses that can be a source of micro and macro nutrients for humans.
- Demonstrate the safety of the developed approach, in accordance with relevant EU regulatory frameworks, related to its placing on the market.
- Produce food with higher nutritional quality, and potential for positive effects on the human microbiome.
- Assess the economic and social impact of the products.
- Proposals must implement the 'multi-actor approach' and ensure adequate involvement of academia, research-technology organizations, small-medium enterprises (including start-ups), restaurants, food businesses and other relevant actors of the value chain.
- In order to achieve expected outcomes international cooperation is strongly encouraged, in particular in the framework of the International Bioeconomy Forum.
- Proposals should include a dedicated task, appropriate resources and a plan on how they will collaborate with other projects funded under this topic and other relevant topics. They should participate in joint activities, workshops, focus groups or social labs, as well as organise common communication and dissemination activities and show potential for upscaling. Applicants should plan the necessary budget to cover these activities.
Specific Topic Conditions:
Activities are expected to achieve TRL 6-8 by the end of the project – see General Annex B.
[1]https://ec.europa.eu/info/publications/food-2030-pathways-action-research-and-innovation-policy-driver-sustainable-healthy-and-inclusive-food-systems-all_en
