A whole grain product have been shown to reduce the blood sugar response, with the effect lasting long after the meal. Now the product will be industrially manufactured and investigated with regard to the impact of the process on…

The production of fungal proteins by fermentation is a highly resource-efficient process that consumes a fraction of the land, water and energy required to produce the equivalent amount of animal or plant-based protein. This proje…

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 …

Swedish root vegetables are climate-smart, often grown in open fields with a long growing season, yet they are currently underutilized. Despite their high fiber and starch content, their potential as functional food ingredients re…