NSF Food Innovation and Diversification to Advance the Bioeconomy

In a transdisciplinary collaboration between researchers in the United States and Finland, the overarching goal of Global Center FoodID project is to diversify the global food system by advancing fundamental knowledge of novel food production processes comprising alternative plant and fermentation-based proteins and lipids, all facilitated by computer-aided design and artificial intelligence and underpinned by a holistic approach that integrates societal and economic dimensions. FoodID comprises a multidisciplinary team with the expertise, knowledge and resources from two countries, enhancing cross-cultural collaboration and cross-fertilization of innovative solutions. FoodID will leverage unique, world-class infrastructure and global networks of academic and industry partners, which will enable delivering outcomes and impact that would not be possible in any one country individually.

In addition to the two research partners, VTT and University of Helsinki, Finnish research is conducted by five industrial partners, Fazer, Valio, MeEat, enifer and Onego Bio who will work in close collaboration with to research, pilot and scale up the new food production and processing technologies. The Finnish research will focus on the development of precision and biomass fermentation processes for ingredient production, food design to optimize end product quality, and identifying the value chains and new business opportunities across countries. We also focus on development of digital tools and data platforms to ensure agile and transparent processes and to facilitate RDI.

The FoodID provides a unique opportunity for Finland, both Finnish research and industry partners, to advance their fundamental knowledge on sustainable food system development and how to diversify food production and consumption based on plant- and fermentation-based solutions. FoodID will open new business opportunities and markets for Finnish food corporates and startups.