On 31 January 2024, during the third day of the FoodLAND FoodLAND final meeting, partners shared key findings on a range of food products produced during the project, namely the improved legume lines, composite flours made from teff and moringa leaves, dried products, fish-based products such as cakes, noodles, nuggets and crackers, flavoured olive oils, tamarillo-based therapeutic juices, and bean sauce and amaranth-enriched wheat.

In several processed food products, such as snacks and composite flours, the ingredients have been reformulated to make them healthier and more nutritious, and therefore more beneficial to consumers than the low-nutrient snacks currently on the market. Partners reported positive feedback from stakeholders and users who tested the foods they developed, showing good potential for several products to replace their equivalent but less nutritious counterparts.

The day ended with different workshops and interactive activities where partners shared different transversal aspects of the project, such as the dissemination and exploitation of technological innovations, nutritional recommendations and novel food products, as well as the lessons learned and future plans for the Food Hubs and the overall gender impact of the project, especially in the Food Hubs. These sessions were lively discussions and information flows, reflecting the amount of knowledge generation and interaction that has taken place over the four years of FoodLAND.