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Novel ingredient functionality

Project title: Functionality of novel ingredients from natural sources
Member Funded Research project number: 144034

Why are we undertaking this project?

Many functions in processed foods are performed by chemically synthesised materials. However, alternative components from cereals and plants could potentially be used in foaming, emulsifying, as rheology modifiers and water-binding agents.


What are we doing as part of this project?

Evaluating the functions of selected plant-based food ingredients and comparing these with existing additives with known functional properties. The assessment will provide practical information on the functionality and application of promising natural materials.


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Project timeline

Functionality of novel ingredients from natural sources

Timescale:
Jan 2018 - Dec 2020

Project outputs

Related categories to this project

NPD and reformulation Nutrition and wellbeing