HORIZON-CL6-2026-01-CIRCBIO-10 Bio-based innovation in society: supporting the sustainable way of living

1) Design, develop and validate innovative sustainable bio-based ingredients using biotechnology approaches + links with digital technologies and tools

§Fermentation-based production of functional food ingredients and additives using by-products from the food industry (e.g., precision-fermented flavor and aroma compounds, precision fermentation using fermentable bases derived from by-products of the food industry, bioactives and nutraceuticals, etc.).

§New bioactive food ingredients for mental health (GABA, dopamine, serotonin, neurosteroids, and neuroimmune modulators) derived from in situ microbial fermentation and ex situ precision fermentation.

§Integration of digital technologies - including hybrid mechanistic-AI models, Physics-Informed Neural Networks (PINNs), AI-driven process optimisation and digital twins - to enable reliable bioprocess modelling, scenario prediction and efficient scale-up.

2) Consumer perception & acceptance, and cooperation with industry

§Consumer research and perception analysis of bio-based innovations - combining surveys, sensory studies and focus groups - to evaluate consumer understanding of sustainability claims, perceived benefits and risks, and the factors that drive market acceptance of new bio-based products.

§Organize co-creation workshops, focus groups and surveys engaging consumers, producers, and policy actors to co-design bio-based solutions.

§Mobilize CNTA’s industrial network of associated companies to test and validate new bio-based products.

§Support communication to enhance public trust and accelerate market uptake.