Ongoing research projects related to whole grain:
OatPro project is coordinated by VTT (Finland) and funded under ERA-NET SUSFOOD. Project partners are Natural Resources Institute Finland (LUKE, Finland), Technical University Berlin (Germany), Aarhus University (Denmark) and National Institute of Research & Development for Food Bioresources IBA Bucharest (Romania).
The aim of the OatPro project is to use oat protein as an ingredient in protein-enriched cereal foods or for replacement of animal based proteins, and develop food applications where oat protein would best be accepted by consumers. Re-thinking the current food ingredient processing chain and efficient valorisation of oat as a protein ingredient will assist in increasing protein self-sufficiency in Europe, and benefit environment by providing alternatives for animal based protein ingredients.
Links: http://www.oatpro.eu/ and http://www.nutritech.fi/ongoing/all-news/new-project-oatpro-engineering-of-oat-proteins-consumer-driven-sustainable-food-development-process
Project consortium includes coordinator VTT (Finland), University of Copenhagen and Aarhus University (Denmark), Matis (Iceland), Fazer and Altia (Finland), Prokazyme and Kjarnafaedi (Iceland) and Naturli (Denmark).
The general objective of the Food business from Nordic plant protein (FUNPRO) project is to utilize existing and potential cereal crops and rapeseed of the NORDIC region to introduce new plant protein based ingredients for new sustainable food products that meet consumer demands both with respect to quality and origin. In close collaboration of the research and industry partners, protein concentrates of different degree of purity will be developed by utilizing existing, patented technologies for oat, rapeseed and barley fractionation. New sustainable dry protein fractionation technology will be developed for barley protein.
The technological and sensory quality of these proteins will be demonstrated in model foods. The functional properties of oat, barley and rapeseed proteins will be tailored for better food matrix applicability, i.e. protein functionality will be improved by bioprocessing with enzymes and/or microorganisms. Consumer acceptability is a key to new product launches. To enable consumers' acceptance of the developed food products, consumer concerns and expectations of new foods rich in plant proteins will be studied in Denmark, Finland and Iceland. Consumers' expectations will be identified towards most promising new food concepts to support prototype development to provide market information which companies can utilise in market launches.
PATHWAY is a collaborative project targeted to SMEs and financed by the EC under the FP7. PATHWAY-27 includes 25 partners broadly distributed in Europe: west to east, south to north Europe, including one Candidate Country (Turkey). VTT (Finland) leads work package 4 with overall objective to extract and purify the selected bioactives from dietary sources, and to use them for the production of bioactive-enriched foods (BEF) for the pilot and intervention studies.
Pivotal assessment of the effects of bioactives on health and wellbeing - From human genoma to food industry (PATHWAY-27) has reached its midterm. The general objective of PATHWAY-27 addresses the exploitation of bioactive compounds as ingredients of foods that, within the common diet, could significantly benefit human health and wellbeing. PATHWAY-27 uses three model compounds (docosahexaenoic acid - DHA, beta-glucan - BG, and anthocyanins - AC) and three model food matrices (bakery, dairy and egg products) to derive conclusions that will be widely applicable.
The scientific objective of PATHWAY-27 is to better understand the potential benefits and mechanisms of action of the selected bioactive compounds (DHA, BG and AC), considered as ingredients of the PATHWAY-27 bioactive-enriched foods (BEF), in the prevention of the Metabolic Syndrome (MS).
Links: http://pathway27.eu and http://www.nutritech.fi/Documents/2ND%20LEAFLET_PATHWAY%20ENGLISH.pdf
FibeBiotics (1 January 2012 - 1 June 2016)
The goal is to study the bioactive (health) function of polysaccharides and generate knowledge that support health claims. The project is looking primarily on effect on non-digestible polysaccaharides on gut and immune functions, and on tools and models that will help to design tomorrow’s functional foods.
Links: http://www.fibebiotics.eu and http://www.nutritionaloutlook.com/article/immune-health-research-and-fibebiotics-project-5-9650
BioProFibre (1 July 2006 - 31 May 2009)
BioProFibre will develop a range of cholesterol-lowering foods and demonstrate their effect on humans in a clinical study. Coordinator: Fraunhofer society to promote the applied research E V (Germany).
Nine food manufacturing SMEs will develop cholesterol-lowering foods in conjunction with two food ingredient companies and two RTD-performers. The latter possess the expertise necessary to convert plant-based ingredients into foods and to demonstrate the hypocholesterolemic activity via in-vitro tests, animal studies and clinical studies on humans. As innovative approach, BioProFibre will demonstrate the bioactivity of the ingredients and their stability during processing, plus potential synergies from different protein and fibre ingredients. This will significantly reduce the effort required to generate data that demonstrate the health benefits of these foods and will also increase opportunities for making new cholesterol-lowering foods. In contrast to current cholesterol-lowering foods which contain minute amounts of phytosterols or stanol esters added to regular products, BioProFibre will develop new natural foods using bioactive ingredients that also texturize and stabilise the foods and so can partly or completely replace original ingredients.
New approved method to measure the quality of the beta glucans (28 January 2016)
This internationally method was approved as an offical standard method AACCI 32-24.01.
Swedish Oat Fiber AB has recently participated in the successful development of a new AACC International proposed method for the measurement of β-glucan in cereal products using RVA. The objective of this method is to determine the viscosity of β-glucan that is soluble under simulated digestion conditions without requirements for pre-digestion or extraction of cereal products.
This viscosity is obtained by mixing an aqueous suspension of ground samples with digestive enzymes in a disposable canister in the RVA. The method can be applied by industrial and research laboratories as a screening tool to identify products that may have positive physiological effect. It can also be used as a quality assurance method to ensure consistency of β-glucan characteristics in production.
Ten laboratories participated in the collaborative study to evaluate the method performance using eight cereal products in addition to two β-glucan standards and two blind samples. The method showed an acceptable precision. A calibrated RVA along with proper mixing of sample with buffer and digestive enzymes are keys to obtain consistent results. In general, the results of the mini and full collaborative studies indicate the potential of this method to become an AACCI Approved Method.
Links: http://www.sweoat.com/news/ and https://static1.squarespace.com/static/5....