This project will carry out a review of existing fibres and their functionality, conduct a horizon scan of new fibre sources, produce a prototype food product to demonstrate the role of fibre in calorie density reduction, and develop a method for specific dietary fibre determination.
We helped the University of Glasgow’s School of Medicine, Dentistry and Nursing to run an intervention trial to assess the health impacts of ingredient changes to food. The aim of the trial was to observe how the addition of fermentable carbohydrates and their impact on gut microflora would affect the bioavailability of bioactive phenolic acids and any consequential health benefits.
Your chance to hear industry leaders speak on the challenges facing the sector, see our work, chat to our experts, look around the pilot plant, sit in on expert topical briefings, and network with industry colleagues
Egg is a unique multi-functional ingredient which is used in many different products. Our new club project will investigate how product quality can be maintained and improved cost-effectively by using plant-based alternatives to replace egg functionality.