FEED Project

With the FEED Project we are exploring a wide range of sprouted vegetables from diverse seeds, including legumes, cereals, and traditional Mediterranean and wild edible species. These sprouts are expected to be rich in bioactive compounds, making them promising candidates for enhancing human health. FEED Project aims to evaluate the biological activities and health benefits of these sprouts, assessing their antioxidant and anti-inflammatory properties through in vitro and ex-vivo studies. Additionally, we'll investigate their effects on microbiota composition to validate their positive impact on our well-being. Leveraging innovative and sustainable technologies like additive manufacturing (e.g., 3D printing), we'll incorporate these nutrient-rich sprouts into various functional foods like yoghurt, noodles, snacks, and jellied products, revolutionizing the food industry. We prioritize both nutrition and the environment. The sprout production process requires minimal resources, aligning perfectly with the "Farm to Fork" strategy and environmental expectations. We are also actively working on biodegradable edible packaging, further minimizing our carbon footprint. To ensure transparency and sustainability, we'll conduct carbon footprint analyses to assess the environmental impact of our products throughout their lifecycle.