Priming food partnerships
We are involved in a new BBSRC-funded project led by Prof Emma Stevenson (Newcastle University) that will develop guidelines for protein products for healthy ageing that are cost effective with a high level of consumer acceptance. The project will take a unique multi-disciplinary approach to understand current consumer behaviours around protein intake and barriers/constraints to increasing protein intake in an ageing population. This information, together with existing empirical research evidence, will be used to inform industry on reformulation and new product development for the ageing consumer.
We will be leading the industrial partners' input to the project, which will focus on the development of design rules for higher-protein products, and formulation and production of an exemplar product for trials.