Basic Information

The growing world population enforces increased supply of healthy and sustainable food that can originate from underutilised or new resources. Research and technology are needed to transform these resources into new consumer food products. The development and application of innovative food technologies and the use of new food ingredients, even though perceptions may be different, greatly contribute to the production of safer, healthier, and more sustainable food. To achieve the best possible result, trying to mediate among these (three) paramount aspects, new research needs to address all the elements of the extremely complex steps within the food system, including logistics, environmental, and bioeconomic dimensions. It will also be important to contextualize every new food developed through innovative approaches within the framework of a healthy, balanced, and sustainable diet.

Network JPI HDHL
Aim of the joint call The aim of this call is to build knowledge to prepare for and succeed with a dietary shift towards a healthier and more sustainable diet. This demands a system approach. Improved use of resources and designing new foods will be a driving force. The new knowledge will contribute to the preparedness for a future with a higher global food demand on scarce resources. This call deals with several interrelated topics, such as food security, food safety, nutrition, and consumer acceptance. It will focus on new food ingredients, new food or technologies and their contribution to healthy, sustainable diets. Important aspects to be addressed in this regard are safety, nutritional quality, digestibility, bioeconomic aspects, and consumer acceptance of new ingredients, food and framework conditions.
Type of joint call One Stage - Call with no pre-proposals submission
Launch date 21/02/2023
Deadline Full-Proposal 21/04/2023 Submitted proposal: n/a
Evaluation End Date 01/10/2023 Successful proposal: n/a Proposals funded: n/a
Is call co-funded? Yes
Call follow up funding n/a
Call reasons n/a
Research fields
  • Biotechnology
  • Food, agriculture and fisheries
  • Health
  • Socio-economics sciences and humanities
Type of research
  • Basic research
Target groups
  • Higher Education Institutions (HEIs)
  • Public Research Organisations (PROs)
  • Private and Semi-private Research and Technology Organisations (RTOs)
  • SME (Small and Medium Enterprises)
  • Large Corporations
Participating networks n/a

Funded Projects

Acronym Title Start End No. partners
ComMEATted Committed to the responsible development of meat replacement... 6
ITSAFE Farming edible insects as sustainable animal source producti... 5
Up4Food Upcycling side streams for sustainable and healthy ingredien... 6