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Functionality of novel ingredients

Functionality of novel ingredients from natural sources

Project team: Sarab Sahi
Member funded research project
Running: Jan 2018 – Dec 2020
Steering MIG: Food and drink science
Project Number: 144034
Proposal documentation


Many functions in processed foods are performed by chemically synthesised materials However, there are numerous cereals and plants that are known to contain elevated levels of active components that may well show specific functionality in the processing of foods. Applications could include foaming, emulsifying, rheology modifiers and waterbinding agents.


This project will assess the performance of selected food ingredients. Potential functions of interest will be examined in the processing of specific products and evaluated against existing additives with similar functional properties, providing practical information on the functionality and application to food systems of the most promising natural materials.


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