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Swedish plant-based proteins ― our new everyday food?

Seafood made of seaweed, meat analogues made of peas, oats and gluten, and yeast will be the cornerstones of the protein on our plates in the future. In three projects funded by Vinnova, RISE and industry partners will develop the…

How to make the Swedish food system sustainable

The production of food currently accounts for 25–30% of all global greenhouse gas emissions – and it is responsible for destroying much of the world’s biodiversity. In addition, the world’s growing population means that increasing…

Dangerous materials in food? No thanks!

How does a food react with packaging materials? Or indeed to the steel of a knife, the plastic on a chopping board or the material of the plate on which it is served? Normpack, run by RISE, assists companies with testing, advice a…

Biodegradable mulch films replace plastic in the field

Fighting weeds is a headache for all farmers. Plastic mulch films are often used to limit weed growth; however, lifting the used plastic at the end of the growing season is labour intensive. The solution to this is compostable cel…

Could AI provide the answers to climate change?

Climate change is undoubtedly one of the biggest global challenges we face. It affects us now and it will certainly impact the lives of many generations to come. These are challenges we all must work together to solve. Artificial …

How to make food as good afterwards as it is ‘best before’

High bacteria content, discoloration and ballooning product packaging are examples of food problems that can arise from extending the shelf life. But it possible to counteract these problems with microbiological risk assessments a…

Digital meal system for better, more climate-friendly food

Mashie, or Foodit as it was called five years ago, was one of the first to use the RISE climate database, and still does today. Every day, municipalities, county councils and caterers log on to their platform to optimise menus, ca…

The RISE climate database turns five: used by increasing numbers of players

The RISE Climate Database for food shows the climate footprint of more than 750 foods on the Swedish market. Today, five years after its inception, it is used more than ever – not only by municipalities and regions, but also by th…

What we should eat to stay healthy

The fact that a greener diet is good for both health and the environment is nothing new in itself. But to find out more about the correlation, RISE is involved in several projects on sustainable nutrition. The area recently receiv…

Artificial throat solves swallowing problems

Problems with swallowing food and drink are more common than one might suppose, and they increase with advancing years. In the project The Gothenburg Throat, RISE has participated in developing a model of a throat that allows the …

Carbon footprint of low-alcohol beer a third of wine

Men’s ‘alcohol footprint’ is nearly twice that of women’s, despite the fact men drink more beer and, generally speaking, beer is better than wine when it comes to the environment. The reason for this disparity is the amount of alc…

Aquatic foods – for a more sustainable food chain

Feeding the world’s population in a sustainable manner is a global challenge. Seafood and other aquatic products are often more sustainable than other animal-based foodstuffs. Kristineberg Marine Research and Innovation Centre is …

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