Susanne Bryngelsson

Projektledare

Tel
+46 10 516 67 88
Email
susanne.bryngelsson@ri.se
Location
Lund
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Project

Circular food in practice: Collaboration for sustainable public meals

Towards a circular and resilient food supply chain in Västra Götaland. We work to increase resource efficiency in the food sector by giving underutilized side streams new value within the public meal sector. Our goal is to build a…
Project

Sweden-UK-Singapore Partnership on Health Effects of Plant-Based Foods

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, sus…
Project

Sub-projects within the FINEST Centre

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.
Project

SWITCH

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 produc…
Project

Foods designed for blood sugar regulation

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.
Project

Like:meat

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 …
Project

The role of algae in a sustainable food system - environment and nutri

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, nutrit…
Story

New and healthier products pushing the protein shift

Increasingly more people are calling this the era of the protein shift. If we are serious about reducing climate impact and conserving natural resources, we must cut meat consumption and eat more plant-based foods. If the protein …
Expertise

Analysis of bioavailability

Experimental models used to investigate how much of the nutrients in a food are available for absorption in the body are cost-effective alternatives to studies with humans or animals. The models can be used to compare different ra…
Expertise

nutritional LCA

Life cycle assessment (LCA) is a standardised method for assessing the environmental impact of a product. For foods, the result of an LCA is often expressed as ‘environmental impact per kg of product’. There is increasing interest…
Expertise

Nutrition för future foods

Nutrition and knowledge about the health effects of various ingredients and foods are important pieces of the puzzle in food product development. At RISE, nutrition experts work together with experts in product design, process tec…
Expertise

Nutrition with precision

With expertise in food, nutrition, and regulatory affairs, and with access to advanced technology, RISE can offer both analyses and guidance related to the health effects of foods, including dietary supplements
Expertise

System analysis of protein value chain

Is food production based on sustainable proteins necessarily better for the climate? Are they always nutritionally healthier? Are new business models needed to achieve profitability in products based on cheap side streams? RISE ex…
Expertise

Sustainable nutrition

The food we eat has a significant impact on both our health and the environment. Both perspectives need to be considered to achieve sustainable food production and consumption. At RISE, we offer specialized expertise in sustainabl…
Network

Network Food and Nutrition

To support the nutrition-related work of the food industry, RISE will launch the Food and Nutrition Network in 2027, with a specific focus on product-related issues and sustainable nutrition.
Posts
From by-product to food ingredient – the potential of rapeseed cake
2026-05-07
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Susanne Bryngelsson

From by-product to food ingredient – the potential of rapeseed cake

The demand for plant-based proteins is increasing as we seek more sustainable and healthy food options. Today, proteins from legumes and cereals dominate the market, but there is growing interest in new raw materials, such as rape…
Important to differentiate between food processing and formulation
2026-02-22
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Susanne Bryngelsson

Important to differentiate between food processing and formulation

The discussion about so-called ultra-processed foods and their impact on health is ongoing worldwide. In some cases, however, it is not about processing at all, but rather about formulation. A clearer distinction between these con…
The benefits of legumes
2026-02-06
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Susanne Bryngelsson

The benefits of legumes

Legumes such as beans, lentils, peas, and soybeans are nutrient-dense and climate-smart foods that deserve a larger place on our plates. They provide protein, dietary fiber, minerals, and bioactive compounds, and can support healt…
Cheese matrix and health – compared to plant-based alternatives
2025-12-16
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Susanne Bryngelsson

Cheese matrix and health – compared to plant-based alternatives

Several factors linked to the cheese matrix may counteract the expected negative effects of saturated fat and salt, while also supporting muscle, bone, and dental health. Understanding the role of the cheese matrix is therefore im…
Nutritional benefits and shortcomings of plant-based dairy analogues
2025-04-30
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Susanne Bryngelsson

Nutritional benefits and shortcomings of plant-based dairy analogues

Growing consumer demand for plant-based alternatives to dairy products has led to the launch of many innovative products on the market in recent years. Although plant-based alternatives are more climate-friendly than dairy product…
Antinutrients – a pitfall in the protein shift?
2025-01-24
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Susanne Bryngelsson

Antinutrients – a pitfall in the protein shift?

A shift towards a more plant-based diet would generally benefit both health and the climate and environment. From a nutritional perspective, however, there are certain potential pitfalls that one needs to navigate to avoid missing…
Nutritional LCA – what is it and what can it be used for?
2024-05-04
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Susanne Bryngelsson

Nutritional LCA – what is it and what can it be used for?

There is an increasing interest in introducing nutrition and health aspects in the assessment of the environmental impact of foods. A suggested method to do it is called nutritional LCA. Through nutritional LCA, it is possible for…
Bilberries and lingonberries – health effects and health claims
2024-02-01
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Susanne Bryngelsson

Bilberries and lingonberries – health effects and health claims

Berries are a natural part of a healthy and sustainable diet. However, more well-designed studies are needed to better understand if and how bilberries and lingonberries contribute to specific health effects and, if so, for food c…
Can fermentation increase the availability of iron in meat analogues?
2023-12-19
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Susanne Bryngelsson

Can fermentation increase the availability of iron in meat analogues?

The interest in plant-based meat-like products, known as meat analogs, is high and growing. However, there are some nutritional challenges with today's meat analogs, such as an often high content of the antinutrient phytate that m…