FOODRETEC (2023)

BACKGROUND
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.

Designing healthy and sustainable food with new ingredients requires nutrition and technology expertise. A new ingredient will act differently in different food systems and matrixes, and interplay with the other constituents. These functional properties also interact. All these aspects should therefore be considered when designing and developing new products. As an essential part of the food security and dietary change, the food safety aspect should not be compromised.

AIM OF THE 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.

WHO
In general, joint research proposals may be submitted by applicants working in universities (or other higher education institutions), in non-university research institutes, in foundations, and as well as in the private sector such as in commercial enterprises, in particular small and medium-size ones (non-exhaustive list)