Over the past year, the project has advanced in multiple directions:
We have patented new sustainable coatings derived from edible sprouts, capable of extending the shelf life of fresh produce—an exciting step toward reducing food waste.
Our research team also explored the antimicrobial and probiotic properties of sprouted seeds, opening new horizons for functional foods.
Several new product concepts are under development, and we’re proud to share that more publications are on the way, marking the scientific impact of the project.
The FEED project continues to uncover new opportunities where sprouts meet sustainability, health, and innovation. Thanks to all partners for the inspiring work and to our host for a great meeting!
