Better fermented food: cognitive support and wellbeing.

Public interest in naturally derived food and drink products that can generate health benefits (functional foods) has grown significantly.

Functional foods can improve the gut health -- an area of significant focus both academically and commercially - helping mitigate against various chronic illnesses and promoting physical and mental health, and improved well-being.

The development and production of such foods and beverages can also reduce health inequalities allowing more people to access healthy and nutritious foods. More people are starting to choose dietary options that once were considered 'fads', or 'trendy' - but are now becoming established lifestyles, especially in the context of environmental and food supply concerns. These changing, and understudied dietary trends within the UK, including shifts to plant-based diets, flexitarianism and others, will benefit from the focus we give them here.

One very traditional functional food is fermented tea (kombucha). The plant-based credentials of tea mean it can be a key part of all diets and it is important to understand how this might help compliment individuals' dietary choices and health.

The main commercial partner, Conwy Kombucha Ltd is a producer and manufacturer of high-quality organic kombucha that follows a natural method of production and naturally carbonated, providing antioxidants, polyphenols and other beneficial bioactive compounds produced during the fermentation process. This method is unlike the majority of competitors that use artificial carbonation and instant mixes instead of natural, authentic fermentation. This project will develop and refine the innovative "Make at Home" Kombucha kits and wellness enhanced products from Conwy Kombucha Ltd, the only U.K. producer to manufacture a NOVA1 (minimally processed) Kombucha. We will assess tea, high antioxidant berry blends and resultant Kombucha for health-promoting markers including enzyme activity, bioactives, antioxidants, polyphenols, and amino acids.

A key part of the project aims to investigate possible direct and indirect anti-inflammatory properties of kombucha by exploring physical or emotional health benefits after consumption. The feasibility of using a home brewing system to produce kombucha will also be tested. The project will also explore consumer preferences and barriers to consumption to inform the development and marketing of functional beverages including Kombucha beverages. Overall, the project will provide valuable and innovative data both from science and from the marketplace that will, in partnership, help develop world-leading and game-changing, innovative products for the market.