Projects in food

RISE is developing a new climate database for food in order to meet new guidelines and requirements for climate reporting. The project has been named FOODWISE, referring to its purpose of enabling decision-making that reduces the climate impact from food production and consumption.

Businesses in rural areas often have limited opportunities to build networks and access the expertise they need. This initiative will therefore compile and tailor relevant knowledge specifically for this target group.

SafeBite is developing a graphene‑based biosensor that rapidly detects Listeria directly in the production environment. This fast detection strengthens food safety, reduces the risk of outbreaks, and helps the industry meet tightened EU requirements. The technology enhances security for both consumers and food producers.

The Animal Production Knowledge Hub was established in 2023 on behalf of the government, with the aim of strengthening productivity, profitability and competitiveness in Swedish animal production.

We are facing a decisive shift in how we monitor water quality. The project is establishing a transition lab that will take us from slow, analogue cultivation methods to fast, digital techniques such as flow cytometry and qPCR. The aim is to enable real-time analysis for safe drinking water and smart circular water management.

Motivated by both environmental and health considerations, we are encouraged to increase seafood consumption. However, widespread uncertainties about its benefits and risks leave many consumers confused about their choices. The Seafood Portal addresses this challenge by closing knowledge gaps and making scientific data on seafood accessible.

SPARK advances research and innovation to develop plant-rich foods and diets that are nutritious, appealing, and sustainable. Through a long-term international partnership, SPARK unites expertise in health, nutrition, flavour, sustainability, and consumer science to generate insights and strengthen sustainable food systems.

As research on food-related climate impacts advances, biodiversity concerns are gaining attention. This project aims to quantify and communicate biodiversity impacts of Swedish aquaculture, building a stronger knowledge base on the ecological consequences of different production systems.

In the newly launched research project AI-PRO, RISE is collaborating with several major companies to develop AI solutions that enable smarter production control. The goal is for the process industry to use AI, machine learning, and sensors to detect and manage problems before they affect production.

AGROSOIL supports the transition to agroecological weed management by co-developing strategies in living labs that promote soil health while improving weed mangement and reducing herbicide use and tillage intensity.

The aquaculture and seafood industry generate large nutrient-rich waters that are currently wasted. SEAlgaePower intends to use microalgae cultivation to clean these residual water streams. At RISE, extracted high value components from the microalgae biomass will be explored for use in MedTech, ATMP and pharmaceutical applications

In this prestudy, we will generate knowledge about agrivoltaics in Norrbotten that provides a solid foundation for an effective research project with a pilot test facility. Agrivoltaics may enable profitable local food production and resilient northern farming, but how it should be introduced must be explored before large scale implementation.

The AMR-Aqua project will investigate if and how different chemicals used in aquaculture contribute to the emergence, transmission and persistence of antimicrobial resistance in marine environments, and their link to resistance patterns in human and animal infections.

The project combines advanced X-ray technology with machine learning to understand the internal structures of a material faster and more accurately. The aim is to develop new AI-driven methods for analyzing materials at the nanoscale. This will eventually enable better control and optimization of manufacturing processes.

Brewers’ spent grain (BSG) is a by-product that is formed in significant quantities during beer production. Currently, BSG is mainly used for animal feed and production of biogas. However, the high nutritional value of BSG means that it has great potential to be valorised into an innovative, healthy and environmentally sustainable food ingredient.

The prototype functioned as a pop-up exhibition. It was designed as a four-course dinner around a large table. The experiences at the table took participants on a journey where they got to create a relationship with their future older selves. They also got to speculate about how they can change the meal situations of older people here and now.

The aim of the project is to develop Swedish legume flour from Swedish varieties by testing different processes and production parameters to obtain safe, functional and nutritious legume flours. The goal is to develop a manufacturing process and produce legume flour from three Swedish-grown legume varieties of yellow pea, faba bean and brown bean.

The project develops new methods to enhance virus detection and surface cleaning efficiency through innovative models and molecular techniques. The results contribute to improved hygiene in societally critical environments such as healthcare, food production, and public spaces, thereby reducing the spread of infections and safeguarding public healt

The project develops high-energy, high-protein nutritious food for seniors and thickened beverages for those with swallowing disorders (dysphagia). The goal is to address prevent age-related frailty (foods) and manage dysphagia (beverages).

The FINEST platform builds on the Formas-funded FINEST centre (2020-2024), which focused on three value chains: Swedish forest berries, protein-rich legumes, and experimental food production.

The FINEST platform is based on the Formas-funded FINEST Centre (2020-2024). The sub-projects that were part of the creation of the centre will continue in 2025 and end at the end of May 2026.

With increasing demands for sustainability and reduced environmental impact, innovative solutions for alternative proteins are essential. The PLANTOMYC project brings together plant and fungal proteins, using mycelial protein biomass (MPB) to develop nutritious, tasty and minimally processed meat substitutes.

Plant-based dairy substitutes from soy, oats and almonds have become a popular choice for consumers worldwide. DELICIOUS proposes a new production technology to create affordable, tasty and safe plant-based dairy substitutes for cheese and kefir with high nutritional value by combining microbial products with plant-based raw materials.

The EU project MICROORC aims to develop sustainable technologies and materials to extend the shelf life of perishable foods, reduce food waste, and enhance food safety. The project also works on adapting regulations to keep pace with rapid technological advancements and supports a green transition within the food industry.

The vision of the research centre Plant-based Proteins for Health and Wellbeing (PAN Sweden) is that sustainable-produced food with health benefits will be the consumer’s preferred choice.

The aim of FUNBREW is to establish bioprocessing technologies for the synthesis in situ of functional compounds in BSG.

The CircSyst project is focused on the development and demonstration of a range of novel Circular Systemic Solutions (CircSyst Solutions or CSS) that increase sustainability by applying innovative holistic circular models at local and regional scales.

A large part of the edible and useful parts of broccoli and kale are not used today. These side streams could be used for new processed products, which would also contribute to increasing Swedish food production. The market for new vegetable products is increasing, and there is an increased demand for Swedish-produced raw materials.

This project brings together novel process development and meal formulations to produce healthier, more sustainable, and palatable plant-based meals that fulfil the criteria for “nyckelhålet” and comply with EU low sodium claim level. 

This project aims to develop scalable extraction procedures for biomolecules from discarded side-streams originating from mycoprotein food production. Different underutilised compounds produced through fungal fermentation are targeted and will once purified be exploited in formulated biobased additives for textile functionalisation.

Ocean resources are limited and should be used wisely.MAREFINE aims to establish a blue biorefinery in Sweden where underutilized marine side streams are valorised into high value products.

SynoProtein aims to develop and demonstrate a carbon-negative process that converts residues from sawmills into single-cell proteins for fish feed, as well as producing biochar for animal feed. Furthermore, for every dry tonne of sawmill by-product that it processes, the system can capture the equivalent of 1.97 tonnes of CO2.

Through comprehensive assessments of technical, economic, and environmental feasibility, the project is set to develop highly innovative solutions that will allow replacement of difficult-to-recycle and unsustainable packaging materials and accelerate the transition towards a circular bioeconomy.

Rapeseed press cakes are an underutilized byproduct from the production of rapeseed oil that has the potential to become a healthy ingredient in food. The purpose of the project is to find efficient and sustainable ways to process rapeseed press cakes to enhance properties such as taste and nutritional value

The Bioeconomy Innovation Platform project is run by RISE Processum and builds on a model developed to initiate, conduct and support needs-driven research and innovation in collaboration with industry, academia and society.

Blue mussels are a nutritious and low-impact source of food, independent of global supply chains of feed and advanced technology. The mussel puzzle project will address knowledge gaps regarding how farming techniques, strategies and location affects the environmental impact of upscaled production.

Sustainable, healthy food, available to everyone that tastes good! Together we create a food system within the planetary boundaries.

How can we increase circularity and create the highest possible value from industrial residual flows? Within a feasibility study, the aim is to identify focus areas for industrial symbiosis and potential partners in the forest industry and the fish farming industry across the Sweden-Norway border.

SWITCH is an EU-project aimed at promoting sustainable and healthy eating habits among the residents of Europe. In the region of Västra Götaland, one of the project's six Food hubs will be established. Here, consumers, food producers, and stakeholders will have the opportunity to come together to explore new sustainable and healthy food options. 

We develop protein foods which are better than meat. They are succulent, contain more protein than meat, and are healthy and good for the environment. The protein comes from oat, pea and hemp, and there is even an opportunity to add cultivated meat cells. Smart Mat means Smart Food in Swedish. This research project is Smat.

All materials that comes into contact with food must be safe to use for that purpose, chemicals from the material must not transfer to the food in harmful concentrations. Today we can measue migration from plastic food contact materials, but for many other food contact materials there are no available methods.

Climate change, the COVID pandemic and the war in Ukraine have raised awareness and public debate on the vulnerability of food production. All mineral fertilizers used in Swedish agriculture are imported. A reduction in these imports, even for a single growing season, would lead to large production losses.

MainstreamBIO aims to contribute to bringing small-scale bio-based solutions into mainstream practice across rural Europe. To achieve this, the project aims to improve collaboration between key bioeconomy stakeholders, resulting in sustainable business models for bio-based innovations in rural areas.

A whole grain product have been investigated with regard to the impact of the process on the microstructure, the blood sugar response and its impact on the environment in relation to its nutritional content.

Off flavour management of pea protein concentrates. Applications of pea protein concentrates in food products. Improving pea protein concentrates.

The aim was to develop a basis for revising the industry guidelines regarding water use in the dairy sector. With an improved knowledge basis, it is possible to make water use more efficient without jeopardizing the quality and safety of the food. Implementation of new guidelines is expected to lead to significant water savings in the food industry

The project Biorecer aims to ensure performance and traceability of the biological feedstock used by industries, deploying guidelines to strengthen the current certification schemes. With this kind of approach, the added value, the use, and social acceptance of bioproducts increase.

The food chain contributes 25% of the total greenhouse gas emissions, with meat production alone contributing a staggering 14.5%. The consumption increases and it is alarming also from a health perspective, as excessive meat consumption has been linked to health problems, such as coronary heart disease and and certain cancers. We need alternatives.

Most people have used a hot glue gun for hobby or craft projects, and also wished it would be possible to use also for food decorations. A new, hot-melt adhesive now makes it possible to use for food decorations as well as for packaging.

The interest in plant-based meat-like products, so-called meat analogues, is large and growing. In this project, RISE, together with Lantmännen and Orkla, aimed to develop useful and attractive meat analogues based on Swedish raw materials.

About 50% of consumer plastic packaging consists of film but only one third that is sorted out can today be materials recycled, while the rest, that includes multimaterial laminate films, is incinerated. This project has investigated recyclable alternatives that holds the potential to increase the sorting rate in the plastic recycling by 10%.

A centre to identify and develop the role of animals in increased food production, sustainability and competitiveness in the future Swedish food system

The interaction between different viruses and microorganisms on the skin is complex as the microbiota is built up and maintained. Hygiene products should be designed so that pathogenic microorganisms are removed without affecting the microbiota. PCR and sequencing were used to map viruses and microorganisms on hands, surfaces and soft materials.

FAIRCHAIN seeks to enable small and mid-size farmers and food producers to scale up and expand production of nutritious food through competitive intermediate value chains at the local and regional levels. In Sweden, we focus on the value chain around forest berries.

The future supply and consumption of algae is expected to increase both in Sweden and globally, with great commercial potential. The project aimed to meet the need for increased knowledge about algae's environmental impact, nutritional quality and health effects. The results are useful as a guide to sustainable production and consumption of algae.

The ley has positive effects in the crop rotation on a pig farm, but there is little knowledge about feeding silage to pigs. In what form should it be fed? Does the pig grow on silage? Is the silage healthy for the pig? Is silage fed to pigs profitable for the farmer and reduce risk of nitrogen losses to the environment?

Fish feed often consists of fish or soy flour, which is not sustainable. RISE Processum and RISE PFI have developed a method for making fish feed from sustainable protein sources from the forest. The international project FISK connects actors so that the production of fish feed based on forest raw materials can become reality.

Large parts of the broccoli plants are left in the field. To reduce waste, we investigate using other parts of the plant to obtain new innovative ingredients for future product development. It will reduce waste, increase resource efficiency and profitability of growers.

We will develop and validate robust DNA-based methods (qPCR and NGS) to quantify bacteria in the skin's microbiome. The project provides the basis for studies of the skin's microbiome to study, for example, the effect on the composition when applying different skin care products.

The project will contribute to increased availability of wild boar products in the market through increased cooperation between players in the game value chain and RISE. RISE, together with project partners, will develop food from wild boar meat through the processing of the game meat.

Traditional grains such as quinoa and amaranth are nowadays available also in European supermarkets. They are originally from Africa and South America where they are important staple crops. The traditional grains are naturally gluten free and healthy with substantial amounts of minerals and anti-oxidants.

In the ENVIROPAK project southern Africa's export of fruits and nuts was improved through enhanced product quality and extension of shelf-life by application of edible coatings with suitable barrier properties. The coatings were manufactured from waste products of sorghum processing.

There is an increasing interest from the fish farming industry to develop new feed ingredients to allow for sustainable growth. The SALMONAID project aimed to produce protein-rich ingredients based on side streams from the forest industry, intended to be able to replace both the fishmeal and soy based products currently used in fish feed.

Diets affect both health and the environment and are hence key for sustainable development and public health. To make sound decisions on food choices, methods that combine environmental, nutritional and health impacts need to be developed. The project aims at identifying nutritional indexes to be used within the Life Cycle assessment (LCA) frame.