RISE creates meeting places where food companies, producers and researchers collaborate on the protein shift and sustainable food production. Through our networks, we promote dialogue on innovation, consumer acceptance and joint solutions for the food system of the future.
From product design and sensory analysis to climate reporting and fermentation, RISE offers services that help you develop the food of the future. We combine materials science with consumer research to create products that are both sustainable and accepted.
Through research and development projects, RISE drives the development of sustainable food solutions forward. From protein extraction from side streams to fermented alternatives – this is where knowledge and processes are created that shape tomorrow's food systems.
RISE offers packaged solutions for companies that want to develop new food products. Whether you need to design plant-based alternatives, verify sustainability or ensure product acceptance, you will find the right support for your innovation here.
RISE brings together broad expertise in protein conversion, fermentation, aroma analysis and sustainability analysis. Our experts combine technical knowledge with business acumen to help you navigate from idea to market with climate-smart and nutritious food products.
Build expertise in protein switching, fermentation, product design and sustainability analysis. RISE training courses provide you and your employees with the knowledge to drive food innovation forward and meet consumer and market demands for climate-smart products.
Developing the food of the future is complex – products must be climate-smart and nutritious, while also being accepted by consumers and produced profitably. The shift towards plant-based protein alternatives requires processes that deliver the right texture and taste, while ensuring cost-effectiveness and scalability. At the same time, tools are needed to enable companies to measure and communicate sustainability in a credible way.
RISE supports the food industry throughout the entire journey from idea to market. In our pilot plant, new products for plant-based foods and the utilisation of side streams are developed and tested in a food-approved environment. Product design combines materials science, sensory science and aroma analysis to create foods with the right taste, texture and nutritional value.
Fermentation is used to improve properties and convert residual products into new ingredients. The climate database with life cycle analyses of over 800 foods enables climate reporting and climate-smart choices. Consumer research ensures that new products are accepted, and business development support helps companies navigate the innovation process.
Food-approved premises in Gothenburg. The test and demo environment offers opportunities to develop both ingredients and products. We can offer techniques and methods for extracting, separating and drying ingredients.
