Fulfilling demand for functional foods
CASE STUDY
Background
Scientists have made tremendous advances in
understanding the mechanisms of appetite expression,
the processes of satiation and the physical characteristics
of food on eating behaviour. However, few satiety-
enhancing products have successfully remained in the
European market. Traditional product development,
reformulation and incorporation have largely failed
to produce effective and appealing products. There
is, therefore, a need to find further innovative ways of
enhancing the satiating properties of foods.
The project
The SATIN consortium of seven SMEs, four industry and
seven academic partners aims to develop novel food
products for European consumers using innovations in
food processing that will enhance satiety and help them
achieve a balanced diet. The project is coordinated by
the University of Liverpool.
The project partners will use advanced forms of
fermentation, vacuum technology, enzyme application,
emulsification, ultra-filtration, drying, sublimation and
freezing, heat treatment, protein modification, and
encapsulation to modify the structure of the foods in ways
that help to make people feel less hungry or more full.
The multidisciplinary collaboration will use novel
processing methods to develop food products that help
regulate food intake either by accelerating satiation
during a meal, or enhancing satiety and/or reducing
appetite. The project will validate these products in
human trials by examining their effect on key
biomarkers and nutrient availability in people.
Researchers will also observe the effects of these
foods on people’s behaviour.
The project aims to take these novel ‘filling’ foods right
through regulatory approval to commercialisation.
Outcomes / benefits
•
Technological advances in food processing
•
Foods and beverages with novel food structures
•
New protocols and procedures for demonstrating
the health benefits of foods and beverages in food
management
•
Supporting SMEs in Europe
•
Improving the diet and health of the
European consumer
Partner
The SATIN consortium consists of seven SMEs (small and medium-sized enterprises), four
industry and seven academic partners. The project is coordinated by the University of Liverpool
Activity type
Collaborative research
Academic lead(s)
Professor Jason Halford, Faculty of Health and Life Sciences, Institute of Psychology, Health and
Society, Experimental Psychology; Dr Jo Harrold, Faculty of Health and Life Sciences, Institute
of Psychology, Health and Society, Experimental Psychology; and Professor Soraya
Shirazi-Beechey, Faculty of Health and Life Sciences, Institute of Integrative Biology, Functional
and Comparative Genomics
Supported by
European Commission through Framework 7 Funding
Food Security & Safety
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