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The answer to future global food challenges may well come from the past. Since the 1960's, diets in many Western countries have relied heavily on meat. But with global food demand soars set to soar by 70 percent by 2050, other sources of high-quality proteins are needed.
Cereals such as maize, wheat and rice account for almost half of all food calories consumed worldwide, but millions of tonnes of these essential crops are lost to disease each year before they reach our plates. An EU-funded project is waging war on cereal diseases to increase yields, strengthen food security and support a growing world population.
In a bid to foster a more sustainable and competitive olive-oil sector, the EU-funded BeFOre project is developing a molecular database of the most resilient olive varieties that have the highest agronomical potential.
Farmers and foresters are under increasing pressure to produce more quality food while better managing and conserving natural resources and ecosystems. Having the right information and advice can help them meet these challenges. The EU-funded VALERIE project is making innovative research outputs and best practices more easily accessible to farmers and foresters through the ask-Valerie.eu search tool.
Europe produces 70 % of the world's olive oil, but is facing increasing competition. Its high price combined with a reputation as being healthy are attracting new producers from elsewhere, as well as less honest businesses selling counterfeit olive oil. The OLEUM project is building the tools to detect fake olive oil and to verify quality for the real thing.
EU-funded researchers have developed new yeast strains, providing winemakers with sustainable options to control vine pests, reduce the use of potentially harmful sulphite preservatives, and create new wine products - including fresh flavours and lower alcohol varieties.
Farming can be hit hard by extreme weather events such as drought, heatwaves and severe frosts. An EU-funded project has developed new modelling tools to better forecast the impact of extreme weather on agricultural production in Europe and beyond - important for protecting the global food supply.
The EU-funded FieldFOOD project is using innovative electric pulse technologies in a bid to make food processing more resource-efficient and cost-effective. Its solutions will be widely applicable across the sector, with specific focus on SME-uptake.
EU-funded scientists delved into a special class of proteins to solve the mystery of how creatures such as winter flounder and ocean pout don't freeze along with the waters they live in. The results could lead to new bio-based anti-freeze alternatives for industry, medicine and food-production.
As global competition for fresh and processed fruit increases, breeders and producers also have to deal with the effects of climate change and more pathogens, especially sharka disease, appearing in their orchards. EU-funded research traced the origins of stone fruits to discover genetic clues for better disease resistance.
