CBE JU: Nutritional Food Ingredient Resilience
Funds one €20M innovation project that scales alternative proteins, oils, fibres or specialty carbohydrates into safe, accepted food ingredients.
This topic backs the move from promising alternative feedstocks to full industrial production of nutritional food ingredients. A project can work with proteins, lipids, specialty carbohydrates, or fibres from sources such as microorganisms, fungi, aquatic biomass, fermentation, agricultural and forestry residues, or urban and industrial waste streams. The main product has to be a nutritional ingre…
Scaling a full industrial biorefinery and related value chain to produce nutritional food ingredients from alternative bio-based feedstocks. The project must target proteins, lipids, specialty carbohydrates, or fibres as its main product, demonstrate efficient production at TRL 8, and validate at least one ingredient in a food product at TRL 6 or above. It also funds safety and EFSA work, consumer involvement, resource efficiency, circularity, and action to improve EU resilience and strategic autonomy.
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