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Susanne Bryngelsson

Projektledare

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

Taste enhancement of plant-based meat analogues using healthy fats

Fat is an important carrier of aroma compounds and can thus improve the flavor profile of foods. In this project, RISE, together with AAK AB, NordArom AB and Orkla Foods Sverige, will study the importance of fat for taste and acce…
Project

Foods designed for blood sugar regulation

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…
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…
Project

FINEST Healthy and Sustainable food

How can the future food chain be optimized from a nutritional and environmentally sustainable perspective? Which sustainability indicators will be needed to better support and accelerate sustainable innovations in the food chain?…
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

Nutrition with precision

RISE can measure digestion, metabolism and efficacy of foodstuff and supplements. With advanced methods and state-of-the art techniques, we can answer your questions and help you to comply with the regulatory demands on your produ…
Expertise

Sustainable nutrition for good health an

With expertise in nutrition, food science and the environment, we help companies and other organizations to develop products, product portfolios, recipes, meals and entire dietary concepts that maintain both nutritionally and envi…
Network

Hälsotrend network

The trend "Health on the march" is one of five trends highlighted in RISE's trend scouting on the future food system, and we see no signs that the trend will slow down - rather the opposite. At the beginning of the year, several a…
Posts
Nutritional LCA – what is it and what can it be used for?
04 May
/
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
01 Feb
/
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?
19 Dec
/
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…