Fortified Traditional Foods for Nutritional Improvement: A Collaborative Innovation for Healthier Communities

This project proposes the development of fortified traditional foods as an innovative strategy to improve nutritional outcomes and address micronutrient deficiencies across diverse populations. The initiative focuses on working closely with local food producers, research institutions, and nutrition experts to enrich commonly consumed traditional products—such as bread, dairy items, and cereals—with essential vitamins, minerals, and bioactive compounds.

The project aims to:

• Preserve the cultural identity, sensory qualities, and culinary heritage of traditional foods.

• Develop scientifically validated fortification methods that are affordable, scalable, and acceptable to consumers.

• Conduct laboratory analyses, sensory evaluations, and nutritional assessments to ensure product safety, quality, and effectiveness.

• Engage with SMEs and regional food producers to support innovation, capacity building, and knowledge transfer.

• Provide evidence-based recommendations for nutrition policy, food industry standards, and community health programmes.

This cooperation opportunity aligns with the priorities of Horizon Europe – Cluster 6: Food, Bioeconomy, Natural Resources, Agriculture and Environment, contributing to healthier diets, sustainable food systems, and improved public health. Interested partners—including universities, food technology labs, SMEs, farmers’ cooperatives, and public health organisations—are warmly invited to join the consortium.