Award details

REDUCING SODIUM IN THE UK DIET THROUGH FOOD PROCESSING AND INGREDIENT DESIGN

Reference	BB/N020979/2
Principal Investigator / Supervisor	Professor Ian Fisk
Co-Investigators / Co-Supervisors	Professor Serafim Bakalis
Institution	University of Nottingham
Department	Faculty of Engineering
Funding type	Research
Value (£)	5,448
Status	Completed
Type	Research Grant
Start date	02/09/2017
End date	30/03/2021
Duration	43 months

Abstract

unavailable

Summary

unavailable

Impact Summary

Target Group: Industrial Groups Short term: New fundamental knowledge surrounding sodium-food interactions; IP protection. Medium term: New technologies and knowledge surrounding sodium-food processing; alternative new product design strategies and reformulation tools; increased turnover and enhanced UK tax revenues. Long term: Cultural change addressing diet and health as a primary driver of the food industry in addition to commercial needs, UK food industries' competitiveness enhanced. Target Group: Policy Formulation Medium term: a review of sodium targets/recommendation accommodating for technical feasibility in addition to population health needs. Long term: enhanced alignment between industry, academia and policy makers. Target Group: Academic Groups Short term: New fundamental knowledge surrounding sodium-food interactions, new university-university/research institute collaborations (University of Nottingham; Institute of Food Research; University of Birmingham); IP generation. Medium term: new industry-university collaborations; IP exploitation and new commercial partnerships; increased academic reputation of partner universities. Long term: increased industry-university partnerships designed to address the long term health needs of the UK. Target Group: General Public Short term: Increased awareness of the nature of sodium in our diet. Medium term: Increased understanding of the role of sodium in food processing; reduced sodium in the UK diet. Long term: A cultural change away from high sodium diets in parallel with developments by the food industry; increased quality of life due to reduced sodium in the diet.

Committee	Research Committee A (Animal disease, health and welfare)
Research Topics	Diet and Health
Research Priority	X – Research Priority information not available
Research Initiative	Diet and Health Research Industry Club (DRINC) [2008-2014]
Funding Scheme	X – not Funded via a specific Funding Scheme

Associated awards:

BB/N020979/1 REDUCING SODIUM IN THE UK DIET THROUGH FOOD PROCESSING AND INGREDIENT DESIGN

BB/N021096/1 Reducing Sodium in the UK Diet through Food Processing and Ingredient Design

BB/N021126/1 REDUCING SODIUM IN THE UK DIET THROUGH FOOD PROCESSING AND INGREDIENT DESIGN

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