New EU project aims to deliver healthier, minimally processed plant-based foods

A new EU-funded project, Sustain-a-bite, is set to transform the European food landscape by developing healthier, minimally processed plant-based foods. Supported by the Horizon Europe program, this initiative brings together 19 partners from 13 countries, including research institutions, universities, and industry experts.

Led by the VTT Technical Research Centre of Finland, Sustain-a-bite aims to create food alternatives using whole grains such as barley, faba beans, and chickpeas. The project will also utilize upcycled side-streams from the food industry, including apple, carrot, and tomato pomaces. Over the next three and a half years, the consortium seeks to deliver products that balance taste, nutrition, and sustainability.

The goal is to produce foods rich in protein, dietary fiber, vitamins, and essential nutrients while minimizing anti-nutritional factors, saturated fats, and added sugars. These products will be developed using clean-label, co-(bio)processing techniques designed to reduce the need for artificial additives. The minimally processed methods will also support adoption by small and medium-sized enterprises (SMEs) and larger companies.

Nesli Sözer, Sustain-a-bite coordinator and research professor at VTT, emphasized the project’s focus on merging tradition with innovation. “Our mission is to deliver technology solutions that enable healthier, more accessible, and appealing plant-based food options, respecting European food traditions while promoting sustainability.”

Professor Sözer highlighted how the project aims to reverse industrial trends of nutrient loss. “Since the Industrial Revolution, we’ve focused on stripping nutrients from grains to improve taste and texture. Now, Sustain-a-bite is flipping the script — bringing them back with natural, innovative processes for healthier, tastier plant-based foods, without relying on artificial ingredients or preservatives.”

Teagasc, the Irish agriculture and food development authority, is one of the key partners assessing the health impacts of the developed foods. Dr Linda Giblin, Principal Research Officer at Teagasc, noted, “As one of the partners of Sustain-a-bite, Teagasc will assess the nutritive and health benefits of these foods using our lab-based gut models.”

This research aims to ensure that the new plant-based products not only taste good but also support overall health and well-being.

The Sustain-a-bite project brings together a diverse consortium of partners, combining expertise in biotechnology, food processing, consumer behavior, and sustainability. The project’s multidisciplinary approach ensures a comprehensive exploration of food innovation from development to market adoption.

Project partners include VTT (Finland), University College Cork (Ireland), Wageningen Food & Biobased Research (Netherlands), IBA BUCURESTI (Romania), University of Milan (Italy), Innovarum (Spain), University of Vaasa (Finland), Teagasc (Ireland), Technical University of Denmark, IZTECH (Turkey), University of Oxford (UK), University of Porto (Portugal), MOA Foodtech (Spain), EIT Food CLC North-East (Poland), Roquette (France), Viking Malt (Finland), Tymbark (Poland), MASPEX (Poland), BezMięsny (Poland), and Bern University of Applied Sciences (Switzerland).

The project’s emphasis on whole grains and upcycled ingredients addresses key environmental challenges by reducing waste and promoting resource efficiency. The development of clean-label, minimally processed foods supports the growing consumer demand for transparency and sustainability in food production.

By fostering collaboration across academia, industry, and SMEs, Sustain-a-bite aims to accelerate the adoption of innovative food solutions that benefit both consumers and the environment. The initiative reflects a broader commitment to advancing Europe’s bio-based economy and supporting healthier, more sustainable diets.

With activities planned through 2027, Sustain-a-bite represents a significant step forward in the development of plant-based foods that are nutritious, accessible, and environmentally friendly.