REDUCING SODIUM IN THE UK DIET THROUGH FOOD PROCESSING AND INGREDIENT DESIGN
Lead Research Organisation:
University of Nottingham
Department Name: Faculty of Engineering
Abstract
Abstracts are not currently available in GtR for all funded research. This is normally because the abstract was not required at the time of proposal submission, but may be because it included sensitive information such as personal details.
Planned Impact
Target Group: Industrial Groups
Short term: New fundamental knowledge surrounding sodium-food interactions; IP protection.
Medium term: New technologies and knowledge surrounding sodium-food processing; alternative new product design strategies and reformulation tools; increased turnover and enhanced UK tax revenues.
Long term: Cultural change addressing diet and health as a primary driver of the food industry in addition to commercial needs, UK food industries' competitiveness enhanced.
Target Group: Policy Formulation
Medium term: a review of sodium targets/recommendation accommodating for technical feasibility in addition to population health needs.
Long term: enhanced alignment between industry, academia and policy makers.
Target Group: Academic Groups
Short term: New fundamental knowledge surrounding sodium-food interactions, new university-university/research institute collaborations (University of Nottingham; Institute of Food Research; University of Birmingham); IP generation.
Medium term: new industry-university collaborations; IP exploitation and new commercial partnerships; increased academic reputation of partner universities.
Long term: increased industry-university partnerships designed to address the long term health needs of the UK.
Target Group: General Public
Short term: Increased awareness of the nature of sodium in our diet.
Medium term: Increased understanding of the role of sodium in food processing; reduced sodium in the UK diet.
Long term: A cultural change away from high sodium diets in parallel with developments by the food industry; increased quality of life due to reduced sodium in the diet.
Short term: New fundamental knowledge surrounding sodium-food interactions; IP protection.
Medium term: New technologies and knowledge surrounding sodium-food processing; alternative new product design strategies and reformulation tools; increased turnover and enhanced UK tax revenues.
Long term: Cultural change addressing diet and health as a primary driver of the food industry in addition to commercial needs, UK food industries' competitiveness enhanced.
Target Group: Policy Formulation
Medium term: a review of sodium targets/recommendation accommodating for technical feasibility in addition to population health needs.
Long term: enhanced alignment between industry, academia and policy makers.
Target Group: Academic Groups
Short term: New fundamental knowledge surrounding sodium-food interactions, new university-university/research institute collaborations (University of Nottingham; Institute of Food Research; University of Birmingham); IP generation.
Medium term: new industry-university collaborations; IP exploitation and new commercial partnerships; increased academic reputation of partner universities.
Long term: increased industry-university partnerships designed to address the long term health needs of the UK.
Target Group: General Public
Short term: Increased awareness of the nature of sodium in our diet.
Medium term: Increased understanding of the role of sodium in food processing; reduced sodium in the UK diet.
Long term: A cultural change away from high sodium diets in parallel with developments by the food industry; increased quality of life due to reduced sodium in the diet.
Organisations
Publications
Agarwal D
(2021)
The progression of lipid oxidation, ß-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage.
in Food & function
Ayed C
(2021)
The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits.
in Food chemistry: X
Caporaso N
(2018)
Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans.
in Food chemistry
Caporaso N
(2018)
Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging.
in Journal of food engineering
Caporaso N
(2021)
Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging.
in Food chemistry
Caporaso N
(2018)
Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging.
in Food research international (Ottawa, Ont.)
Caporaso N
(2018)
Protein content prediction in single wheat kernels using hyperspectral imaging.
in Food chemistry
Caporaso N
(2022)
Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging.
in Food chemistry
Caporaso N
(2018)
Near-Infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains
in Applied Spectroscopy Reviews
| Description | Enhanced collaboration with the University of Adelaide which directly resulted in the development of an Australia Partnering Award which will benefit many RCUK PhD students and ongoing research projects |
| Exploitation Route | Novel salts are being developed that will be available for use by consumers and industrial applications. Fundamental knowledge on how salt interacts with the body can be used to develop further novel salts that interact in the oral cavity more effectively. |
| Sectors | Agriculture, Food and Drink |
| Description | Novel salts are being developed that will be available for use by consumers and industrial applications. Fundamental knowledge on how salt interacts with the body can be used to develop further novel salts that interact in the oral cavity more effectively. |
| Sector | Agriculture, Food and Drink |
| Description | SmartSalt - salt reduction in food |
| Amount | £78,879 (GBP) |
| Funding ID | 104430 |
| Organisation | Innovate UK |
| Sector | Public |
| Country | United Kingdom |
| Start | 09/2018 |
| End | 09/2019 |
| Description | Smartsalt - Optimising the production of a novel salt ingredient |
| Amount | £83,985 (GBP) |
| Funding ID | 73871 |
| Organisation | Innovate UK |
| Sector | Public |
| Country | United Kingdom |
| Start | 05/2020 |
| End | 11/2020 |
| Description | Conference Talk |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Professional Practitioners |
| Results and Impact | Understanding the role of sodium/potassium salts in biscuits. 32 EFFoST (Nantes, France, November 2018). |
| Year(s) Of Engagement Activity | 2018 |
| Description | Conference presentation |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Professional Practitioners |
| Results and Impact | Reducing sodium in the UK diet through food processing and ingredient design. Innovations in Agriculture and Food for Healthy Societies workshop, Shanghai, 3rd to 5th September 2018 |
| Year(s) Of Engagement Activity | 2018 |
| Description | Conference presentation |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Professional Practitioners |
| Results and Impact | Impact of sodium reduction in real food systems like biscuits The 2nd International Symposium on Food Nutrition and Health, September 16th - 18th, 2018 Dalian, P. R. China |
| Year(s) Of Engagement Activity | 2018 |
| Description | Food Oral Processing 2020 Presentation |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Industry/Business |
| Results and Impact | Presentation entitled "The relationship between salt taste sensitivity, saliva composition and self-reported sodium intake" |
| Year(s) Of Engagement Activity | 2021 |
| URL | https://congresos.adeituv.es/FOP_2020/ficha.en.html |
| Description | Invited Public Presentation on Sodium Reduction in South Australia |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Postgraduate students |
| Results and Impact | Invited Public Presentation on Sodium Reduction in South Australia hosted by the University of Adelaide |
| Year(s) Of Engagement Activity | 2020 |
| Description | Magazine article on salt reduction |
| Form Of Engagement Activity | A magazine, newsletter or online publication |
| Part Of Official Scheme? | No |
| Geographic Reach | Local |
| Primary Audience | Third sector organisations |
| Results and Impact | Salt reduction work was published on UoN VISION magazine and online. https://www.nottingham.ac.uk/vision/vision-reducing-salt |
| Year(s) Of Engagement Activity | 2019 |
| Description | Oral presentation at Postgraduate Symposium |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | National |
| Primary Audience | Postgraduate students |
| Results and Impact | Presentation on project findings at Nursten Symposium 2019 |
| Year(s) Of Engagement Activity | 2019 |
| Description | Poster |
| Form Of Engagement Activity | A formal working group, expert panel or dialogue |
| Part Of Official Scheme? | No |
| Geographic Reach | National |
| Primary Audience | Professional Practitioners |
| Results and Impact | Poster on initial findings from the project, at DRINC dissemination event in Birmingham |
| Year(s) Of Engagement Activity | 2019 |
| Description | Poster at Dissemination Event |
| Form Of Engagement Activity | A formal working group, expert panel or dialogue |
| Part Of Official Scheme? | No |
| Geographic Reach | National |
| Primary Audience | Professional Practitioners |
| Results and Impact | Posters covering project findings at DRINC Dissemination event in Birmingham |
| Year(s) Of Engagement Activity | 2020 |
| Description | Poster at Pangborn Conference |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Industry/Business |
| Results and Impact | Poster presentation on subject "Validating design rules of topical salt (NaCl) particles for the reduction of sodium content in snack foods" |
| Year(s) Of Engagement Activity | 2021 |
| URL | http://www.pangbornsymposium.com/ |
| Description | Presentation at International Flavour and Fragrance Conference |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Industry/Business |
| Results and Impact | Presentation on project findings at International Flavour and Fragrance Conference in Chile. |
| Year(s) Of Engagement Activity | 2019 |
| Description | Presentation on Salt Reduction at CAAS, Beijing, China |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Postgraduate students |
| Results and Impact | Presentation on Salt Reduction Strategies for the North and South Asian Food Industries |
| Year(s) Of Engagement Activity | 2019 |
| Description | Salt Reduction Talk to the Australian Institute of Food Science and Technology Summer School |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Undergraduate students |
| Results and Impact | Presented at the AIFST summer school at the University of Adelaide in March 2019 to Undergraduates, Postgraduates and prospective students on salt reduction |
| Year(s) Of Engagement Activity | 2019 |
| Description | School workshop on salt awareness |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | Regional |
| Primary Audience | Schools |
| Results and Impact | Salt awareness workshop at St Thomas C E Primary School, Leigh |
| Year(s) Of Engagement Activity | 2019 |
| Description | Talk at Nabim R&D Seminar |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | Regional |
| Primary Audience | Industry/Business |
| Results and Impact | Impact of sodium/potassium on baked goods. Nabim R&D Seminar (London, November 2018). |
| Year(s) Of Engagement Activity | 2018 |
| Description | Talk at Outreach Science event |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | Local |
| Primary Audience | Public/other audiences |
| Results and Impact | Does Low Salt Taste As Bad As It Sounds? Nottingham: Pint of Science Festival 20-22 May 2019 |
| Year(s) Of Engagement Activity | 2019 |
| Description | Workshop for ActiveAte |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | Regional |
| Primary Audience | Patients, carers and/or patient groups |
| Results and Impact | Online discussion & workbook (Session was called Salt & Health) for members of a group called 'ActiveAte' which is ActiveAte is a non-profit, interactive and educational nutrition programme for Fibro Active members. Members typically have fibromyalgia |
| Year(s) Of Engagement Activity | 2021 |