Core competences
Application of biologically grown cell and tissue structures in the food and non-food sector
- Nutritional and Structural Design of Natural Foods for Health and Vitality (HEALTHY STRUCTURING)
- Innovative process for the valorisation of fruit pomace (complete breakdown of fruit pomace for the production of spirits and bioactive compounds)
- Functional feedstuff by multiple encapsulations of bio-active compounds in natural raw materials
- Process development for the production of new long term fertilizers by micro-encapsulation
Healthy Structuring
The project "Nutritional and Structural Design of Natural Foods for Health and Vitality (Healthy Structuring)" is part of the European Union's Sixth Research Framework Programme. Partners of the IASP are the Swedish Institute for Food and Biotechnology (SIK), the Institute of Food Research (IFR) in Norwich, the Chalmers University of Technology in Gothenburg, the University of Murcia, the Catholic University of Leuven and the companies Unilever and Tetrapak.
The starting point for this project was epidemiological studies, according to which the consumption of increased quantities of fruit and vegetables can reduce the risk of chronic diseases, including cancer and arterio-sclerosis. However, few people actually manage to eat the recommended amount of 600g of fruits and vegetables per day. Therefore, the development of attractive convenience products may help to promote the consumption of healthy foods. A high bioavailability of certain bioactive compounds can contribute to their health-promoting properties.
The aim of the project is to improve the physiology and structure, and hence the nutritional quality, of fruit and vegetable convenience products (specifically designed from tomatoes, broccoli and carrots). Optimal combinations of the raw material are used, together with new and innovative processing technologies. These are optimised so as to maintain high levels of the bioactive compounds that are contained, mainly vitamins and antioxidants, whilst ensuring that they are safe in microbiological terms and retain the textural qualities preferred by the consumer.
Models of food formulations are being developed, produced and evaluated. The findings are particularly relevant for SMEs in the food industry. They are made known through a variety of media, including an SME platform on the internet, scientific conferences, and workshops.