Optimized meals for health and sustainability
| Reference number | |
| Coordinator | RISE Research Institutes of Sweden AB - Jordbruk och livsmedel |
| Funding from Vinnova | SEK 628 324 |
| Project duration | October 2024 - May 2025 |
| Status | Ongoing |
| Venture | A new recipe for the food system - build-up phase |
| Call | A new recipe for the food system: The pot of innovation - Experiment, experiment and explore |
Important results from the project
Yes, the project achieved its aim of compiling current knowledge and practical advice on how to combine nutrient bioavailability and environmental sustainability in food development. The result is a science-based guide designed for companies and public kitchens. The project also strengthened networks between researchers and food industry actors.
Expected long term effects
The project is expected to support the development of nutritionally optimized and sustainable foods and meals. The results can be used to guide product development in the food industry and meal planning in public catering, thus strengthening the integration of health and environmental goals in practical food system applications.
Approach and implementation
Selected products were submitted by the companies and analyzed in the lab. Theoretical iron absorption from the products and meals was then calculated using algorithms. Adjustments were made to achieve adeq. absorption. Climate impact and nutrient density were also calculated using established indices. A key outcome was a knowledge summary linking bioavailability and climate sustainability, providing concrete guidance for how companies can integrate these aspects into product development.