Award details

Developing ingredient-product compatibility to enable the design and commercialisation of healthier staple-food products

Reference	BB/P023770/1
Principal Investigator / Supervisor	Dr Cathrina Edwards
Co-Investigators / Co-Supervisors	Dr Sarah Berry, Professor Peter Ellis, Dr Frederick Warren
Institution	Quadram Institute Bioscience
Department	Food Innovation and Health
Funding type	Research
Value (£)	768,313
Status	Completed
Type	Research Grant
Start date	03/01/2018
End date	22/11/2020
Duration	35 months

Abstract

unavailable

Summary

Pulses are an affordable source of starch, protein and fibre, and have slow-release properties of potential nutritional benefit to consumers, notably improvements in glycaemic control and lower-bowel health, but are underutilised in the UK. With the increasing prevalence of cardiometabolic diseases (e.g. type 2 diabetes, cardiovascular disease), there is an emerging market for functional ingredients and foods; however, few products exist which exploit the natural beneficial properties of pulses. This project builds on new research showing that a novel method of processing pulses results in a food ingredient with enhanced nutritional properties. The focus of this project is to understand how the ingredient is best used in everyday food products to deliver a realistic and acceptable product with added health benefits. Ultimately, this project could lead to the development of a new generation of functional foods specifically designed to deliver slow-release energy and prebiotic effects.

Committee	Not funded via Committee
Research Topics	Diet and Health
Research Priority	X – Research Priority information not available
Research Initiative	Follow-On Fund Super (SuperFOF) [2012-2015]
Funding Scheme	X – not Funded via a specific Funding Scheme

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