Nutrition health and well–being: research programme
Calorie reduction and fibre enhancement
Campden BRI project 147087 (Jan 2019 – Dec 2021)
Better understanding of the technical functions of fibre in products, and the potential for dietary fibre to be used to reduce calorific density of a wide range of products, to help meet the PHE challenge for a 20% reduction in calories and help increase the daily intake of dietary fibre. This project will provide an understanding of the functionality of fibres, potential new sources of fibre and which fibres perform best in certain products in order to allow the development of products that appeal to consumers with reduced calorie density and increased fibre levels.
Pre-processing to improve natural nutrition and functionality of ingredients
Campden BRI project 147088 (Jan 2019 – Dec 2021)
Various processing methods such as sprouting, fermentation and extrusion are known to improve functionality and nutritional value of ingredients. However, published studies indicate that these benefits very much depend on the exact processing conditions that the raw materials undergo, with huge variation seen from minor changes in processes. This project will develop knowledge on nutrient bioaccessibility and bioavailability to optimise the nutritional value and technical function of the food products. The project will also investigate the effect of processing techniques on bioavailability of nutrients and demonstrate formulations and functionality improvements that processes can offer to different product categories. It will also provide up to date knowledge of materials produced with alternative processes and their uses.
Potential of plant proteins for ingredient and product development
Campden BRI project 147089 (Jan 2019 – Dec 2021)
Increased demand for plant proteins has led to significant focus and developments in the field of novel sources of plant-based proteins and their extraction, generating greater potential for improved protein fortification during product development. This project will develop techniques to produce protein rich ingredients cost and time efficiently. Processing techniques will be developed to further improve protein performance and the project will focus on novel plant protein sources. The project will look at how plant protein ingredients can be developed to optimise their nutritional value and technical performance. The project will also investigate consumers expectations and insights of plant proteins.
Clean label sugar reduction
Campden BRI project 144037 (Jan 2018 – Dec 2020)
Current and impending PHE targets, the sugar levy, demands from consumers and social responsibility means there is a huge pressure for the food industry to continue carrying out wide ranging reformulation. This presents a major technical challenge to the food industry.
A lot of focus in recent years has been on identifying suitable alternative ingredients for sugar reduction, however, these are not always well accepted by consumers, who are increasingly demanding clean label solutions. This project aims to take an alternative approach by understanding how far sugar can be simply removed before product quality is compromised to an unacceptable level or functionality is lost and the need arises to intervene via the use of clean label and/or processing solutions to optimise the level of reduction that can be achieved. The project will also explore what is the smallest portion size consumers will accept before they buy two of the same product and the effectiveness of two clean label approaches in composite products.
INCluSilver - Personalised nutrition for the future
Campden BRI Hungary (an INNOSKART ICT cluster member) project (2018 - 2019)
The INCluSilver project aims to support collaboration between actors in different sectors to bring innovative ideas in the field of personalised nutrition for the ‘silver economy’ - the economic activity and consumer expenditure related to the specific population group of citizens over 50 years of age. The project approach is looking at consumers’ needs in order to respond to the series of major challenges that affect the silver population. The food products selected for the demonstration include: an easy-to-chew texture, pre-sliced portionnable baguette in re-sealable packaging, and a vegetable-based oven bake burger with added minerals and optional bioactive compounds offering health benefits for the silver generation. The project industrialisation relies on the use of advanced ICT technologies, in co-operation with other members of the INNOSKART ICT cluster.
Iron and zinc bioavailability
Campden BRI project
Funded by BBSRC
Nutritional deficiency in essential dietary metals such as
iron and zinc is a public health concern in the UK,
particularly for girls and young women. Approximately
30 - 50% of the iron and zinc in the UK diet is provided
by cereals and cereal. In wholegrain wheat, most of the
iron and zinc is contained within a single layer of cells
called the aleurone layer. However, recent work shows
that aleurone cells are resistant to physical disruption and
digestion. Additionally, the aleurone layer is removed
during processing of wheat into white flour and hence
much of the iron and zinc is lost.
This project aims to use novel food processing techniques to increase the bioavailability of the naturallyoccurring iron and zinc in wheat. This process, called micro-milling, ruptures the aleurone cell walls and potentially makes the iron and zinc more available for absorption. Recently published work shows that micromilling increases the solubility of iron and enhances iron absorption by intestinal epithelial cells. We will test the bioavailability of zinc and iron in micro-milled wheat and analyse the structure of breads produced to assess the consumer acceptability of these products.
Protein for life
Campden BRI project 142782
Funded by BBSRC
People in western society are living a lot longer, and
‘ageing well’ is now becoming a very important priority
for public health. Ageing goes hand in hand with a loss of
muscle size and strength (known as sarcopenia). Physical
inactivity and poor nutrition are known to speed up the
loss of muscle size and strength. A lack of protein is a key
dietary deficiency for the ageing population. Food intake
is known to decline with age. This is due to a range of
factors including loss of appetite, changes in perceptions
and taste, living conditions and financial reasons. There is
currently a lack of mainstream food products that can
help meet the protein needs of an ageing population.
This project will attempt to identify and develop guidelines for protein products for healthy ageing that are sustainable, cost effective and enjoyable. This information will then inform the food industry for new product development and reformulation of existing products that are appropriate.
Profitable industrial manufacturing of bread for the retail mainstream with enhanced nutritional composition
Campden BRI Hungary project (Oct 2017 – 2019)
Varieties of semi-white and wholemeal breads with focus on improved nutritional profile for a healthy diet have been developed and screened for consumer acceptability. The cost premium associated with the use of more expensive ingredients is to be negated through the savings on the manufacturing cost. Improvements in line performance and energy use are to be achieved with better process control on the critical equipment. A network of sensors has been installed in the plant with continuous measurements and adjustments taken to monitor and quantify improvement. Higher added value and bakery products aren’t necessarily more expensive on the shelves if produced in high volume, on an efficient line, making the benefits widely available to those wanting the health conscious choice.
Campden BRI project 140908 (Jan 2017 – Dec 2019)
Food and beverage product formulation / ingredient selection is being driven to meet an increasing number of compositional (and hence nutritional) goals by a range of factors, including consumer demand. This process is often technically complex due to the large and increasing number of variables involved - but necessary in the context of nutrition claims and wider corporate social responsibilities. Food retailers and manufacturers are driven to improve the nutritional composition of their products by the need to acknowledge consumer perception of nutritional requirements, the potential to make nutrition and health claims, and increasingly by corporate social responsibility. The final point is becoming increasingly relevant, as UK and European food supply is not fully meeting the nutritional requirements of the public. This project will develop a database tool to guide ingredient selection during formulation against compositional and nutritional targets.
Starch structure and cell wall digestion
Campden BRI project 132138 (Jan 2014 – Jan 2019)
BBSRC Studentship at King's College, London
This project will elucidate the fundamental mechanisms by which the benefits of from the consumption of cerealderived beta-glucan are delivered. In particular, it will focus on the impact of beta-glucan on moderating post-prandial glycaemia and insulinaemia. The working hypothesis is that the mechanism is driven by the reduced rate of absorption resulting from a combination of slowed transit through the gastrointestinal tract (mediated by increased bolus viscosity) and the reduced rate of starch digestion (mediated by inhibition of alpha-amylase activity).