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The EU-funded CERES project is using models to anticipate the impact of climate change on European fisheries and aquaculture. The assessment will feed into industry-driven solutions to secure Europe's seafood supply.
Green, bio-based industries could drive smart new growth in Europe's regions. An EU-funded project has developed assessment and guidance tools to help regions design strategies to boost entrepreneurship and investment in local bioeconomies.
Within a few decades, supermarket shelves could be empty. A shortage of food is likely unless farmers can produce enough for the world's rapidly growing population. Combining higher yields with sustainability would be a step in the right direction; the EU-funded LIBERATION project has been researching the economic benefits of such an approach.
EU-funded researchers have developed an affordable data analysis toolbox for finding and interpreting the genomic sequence of fermented food - the key to better understanding their potential benefits and risks.
Berries are feted as natural sources of health-giving and medical compounds. The BacHBerry project investigated how these can be identified and synthesised using bio-engineering processes.
Do we really need to test genetically modified food and feed on rats? What risk assessment data do we have, and how can we boost public confidence in conclusions drawn from this input? EU-funded researchers have produced guidance on the consolidation of scientific evidence and put the EU's mandatory rodent feeding trials under the microscope. 
Plastics are still made from petrochemicals that take their toll on the environment. But this could be about to change. Thanks to the EU-funded BioConSepT project, it is now feasible to make plastics from renewable resources such as wood and straw. Industry could soon be making plastic bags and bottles using chemicals derived from agricultural waste.
An automated process for drying fish updates a centuries-old Norwegian practice to give more reliable, safer results. The EU-funded project's indoor system produces prime-quality stockfish with minimal spoiling, supporting SME growth and sustainable fish use. The process is now being patented.
EU-funded researchers have identified effective ways for food-makers to reduce the salt, sugar and fat content of popular products without losing out on taste. Their success has already led to a range of new products hitting the market, with others in the pipeline.
To bake quality bread, one of the key ingredients is moisture. Researchers have developed innovative ultrasonic humidification technology where moisture is produced thanks to ultrasound.
