Programme
overview

Introduction to the Redesign Food for Value programme modules

The programme will start with an introduction day onsite and online to discuss the multi-factor approach of the programme which includes the health and sustainability parameters. It will introduce the programme and timeline in more detail as well as the peer-to-peer learning. The goal of this session is to align expectations, explain the programme in more detail and introduce the participants to each other.

April

Intake

May

Introduction

Together

May '25 - May '26

1. Impact Assessment 2. Understanding markets, define proposition & build narrative 3. Redesign for healthier & sustainable products 4. Technologies & reformulation 5. Ingredients & raw materials for value
a. Food with Upcycled Ingredients
b. Plant-Based Products and Fair Supply Chains
c. Sourcing Ingredients for Value

Together & Apart

March - Oct '26

Go-to-market

Apart

March - Oct '26

Evaluation

Together

Read below a brief overview of the various modules.

01

Impact assessment

Led by consortium partner Open Impact

This module features an interactive masterclass to help participants develop and implement their impact assessment strategy. Participants will receive tools, knowledge, and a personalized dashboard with tailored impact parameters to track progress in areas like sustainability, nutrition, and socioeconomics.

02

Understanding markets, define proposition & build narrative

Led by consortium partner Innate Motion supported by market intelligence data and insights from retailers

This module consists of three phases:

Explore – Includes two webinars and five masterclasses, featuring retailer interviews, consumer feedback, and insights into challenges and opportunities for healthy and sustainable products.

Redesign – Participants receive key findings from the exploration phase, followed by masterclasses on brand and product positioning, and one-on-one coaching.

Implement & Track – Masterclasses introduce Go-to-Market strategies, followed by individual coaching. Participants will also report progress throughout the programme.

03

Redesign for healthier & sustainable products

Led by consortium partner Foodvalley

This part includes 4-5 interactive sessions focused on challenges and solutions for selected product categories. Participants will explore ways to redesign and reformulate their products, with at least one session featuring expert and peer feedback. Discussions will cover opportunities for healthier products, potential improvements (e.g., increasing fibre, reducing salt), technical challenges, and practical solutions for implementation.

04

Technologies

Led by consortium partners Foodvalley and DIL

This module includes four masterclasses and a demonstration visit per product category during the ‘Together’ phase. It covers food production technologies, sustainable packaging trends, and reformulation challenges for healthy and sustainable products. Participants will receive tools and networking support for reformulation, with optional one-to-one assistance from DIL at an additional cost. The consortium will also explore EU voucher opportunities to support participants in product reformulation.

05

Ingredients & raw materials for value

Led by consortium partner Foodvalley and 1-2-Taste

Food with Upcycled Ingredients
This module focuses on increasing awareness and use of upcycled food ingredients. It includes 3-4 interactive sessions covering:

  • Workshops on adapting existing solutions to integrate upcycled ingredients
  • Deep dives into opportunities and challenges in replacing virgin ingredients with upcycled alternatives
    for sustainability and health benefits.

Participants may also engage in the UPcycled4Food Initiative led by Foodvalley, aiming to expand upcycled food products in supermarkets and food service offerings.

Plant-Based Products and Fair Supply Chains
This module includes 3-4 interactive sessions promoting local plant-based ingredients to reduce CO₂ impact while enhancing nutrition. Topics include:

  • Hybrid redesigned products
  • Fully plant-based products
  • Protein farmers and short supply chains

Redefining hybrid and plant-based products by lowering protein content while maintaining nutritional value, reducing overconsumption of animal protein. Sessions will use proven methods from Foodvalley and insights from Horizon Europe projects (Co-Fresh, Like-a-Pro).

Sourcing Ingredients for Value
This module provides participants with technical and practical knowledge on sourcing healthy and sustainable ingredients, covering:

  • Education on ingredient benefits for healthier, sustainable products
  • Access to technical resources for product development
  • Support in finding, selecting, and ordering sustainable ingredients