Projects
EU-funded projects dedicated to promising approach to circular ingredients
Ongoing projects
Green Resilient Approaches to anchor European food-producing and processing SMEs into global value chains through connecting place-based biomass system innovation actors.
GRAPPA’s overall objective is to promote the development, adoption, and commercialization of new, innovative, and affordable “upcycled” food ingredients and products. It also aims to support the development of new processes and technologies, particularly digital ones, that enable the valorization of biomass and co-products from the agri-food industry in new value chains.
Stronger cooperation between the biotechnology sector and the agri-food industry.
The BIOTECH4FOOD project aims to facilitate investment & innovation in new value chains between biotechnologies and the agro-food industry, thanks to interregional cooperation. The objectives are to make the agri-food industry more sustainable, with more circular efficient use of biomass resources, better adapted to consumer demands, and more responsive to nutrition, protein requirements, responding to nutrition, protein and health challenges for a sustainable agri-food system.
Want to connect with partners from this project?
The purpose of this Community Platform is to gather the European stakeholders involved in the agrifood sector, with specific links with the European projects implemented through the S3 I4BE.
The final objective of this Community Platform is to link all actors, initiate interregional collaborations and create a community feeling between these stakeholders.
Finished projects
Optimal use of biomass!
B-Resilient Project set an ambitious package of support actions to empower food processing SMEs to become more resilient by means of an optimum use of biomass, and with appropriate digital solutions. The project will focus on maximising usage of available feedstock and its subsequent valorisation of side streams into innovative bio-based ingredients. B-Resilient project is built on a zero-waste and circular concept, improving the competitiveness of food processing SME from an environmentally sustainable perspective
