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Processing to improve nutrition and product development

Project title: Pre-processing to improve natural nutrition and functionality of ingredients
Member Funded Research project number: 147088

Why are we undertaking this project?

Processing methods such as sprouting, fermentation and extrusion are known to improve functionality and nutritional value of ingredients. However, studies indicate that these benefits depend on the raw material’s exact processing conditions, with significant variation seen from minor process changes.


What are we doing as part of this project?

Developing knowledge of nutrient bioaccessibility and bioavailability to optimise the nutritional value and technical function of food products. We’re also investigating the effect of processing techniques on the bioavailability of nutrients.


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Project timeline

Pre-processing to improve natural nutrition and functionality of ingredients

Timescale:
Jan 2019 - Dec 2021

Project outputs

News, blogs and videos

Project updates
  • Output to be listed shortly

Related categories to this project

Manufacturing and processing Nutrition and wellbeing