Developing ingredient-product compatibility to enable the design and commercialisation of healthier staple-food products

Lead Research Organisation: Quadram Institute Bioscience
Department Name: Food Innovation and Health

Abstract

Pulses are an affordable source of starch, protein and fibre, and have slow-release properties of potential nutritional benefit to consumers, notably improvements in glycaemic control and lower-bowel health, but are underutilised in the UK. With the increasing prevalence of cardiometabolic diseases (e.g. type 2 diabetes, cardiovascular disease), there is an emerging market for functional ingredients and foods; however, few products exist which exploit the natural beneficial properties of pulses. This project builds on new research showing that a novel method of processing pulses results in a food ingredient with enhanced nutritional properties. The focus of this project is to understand how the ingredient is best used in everyday food products to deliver a realistic and acceptable product with added health benefits. Ultimately, this project could lead to the development of a new generation of functional foods specifically designed to deliver slow-release energy and prebiotic effects.

Publications

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Holland C (2020) Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility. in Foods (Basel, Switzerland)

 
Title PulseON logo 
Description Graphical design logo for PulseON 
Type Of Art Artwork 
Year Produced 2019 
Impact Has been used on product concepts and engagement with industry and the public to support communication of the inrgedienmt concept. Consumer feedback was positive and many reported that to them the artwork symbolized health, beans and energy. 
 
Title Science Animation of Type 1 Resistant Starch 
Description This is an animation created to explain type 1 resistant starch to a general audience. 
Type Of Art Film/Video/Animation 
Year Produced 2021 
Impact Viewers reported understanding Type 1 Resistant starch better after viewing the animation. The animation has not yet been widely distributed, but currently features on the 'PulseON' website. 
URL https://www.pulseon.uk/
 
Description We have developed a new functional food ingredient from pulses, trademarked PulseON®, which fits into major consumer trends for natural and healthy, gluten-free and slow-release energy plant-based food products. The ingredient contains high levels of Type 1 resistant starch which causes a smaller rise in blood sugar levels (i.e. glycaemic response) than other more commonly consumed forms of starch. However, because most resistant starch is not thermally stable, we needed to test if the ingredient retains its desirable starch resistance after it had been processed into a food product. We also needed to assess if products made with the ingredient are palatable and appeal to consumers.
We have now incorporated the proprietary ingredient into many different food products and measured the starch digestibility and sensory properties, which helps to predict which products are most suitable for human studies and commercial development. For example, we recently published a paper which demonstrates that the ingredient can be used to lower the rate and extent of starch digestion in biscuits (Delamare et al 2020, Food Chemistry X). We have also confirmed that the novel ingredient can be obtained from a broad range of pulses and recently reported the physiochemical characteristics of the resulting legume powders (Edwards et al 2020 J Functional Foods). These mechanistic and human studies highlight the importance of the structural integrity of dietary fibre in our new ingredient. Indeed, the preservation of dietary fibre structure as intact plant cell walls is a critical attribute of the PulseON® cell powder that underpins its low glycaemic properties. Legume flours from the exact same sources were shown to be highly digestible and unlikely to offer low glycaemic benefits in processed food products. This concept was highlighted in a recent consensus statement (co-authored by one of the Co-PIs), which called for new labelling regulations around dietary fibre to distinguish between endogenous (as found in PulseON) and supplemented fibre sources (Augustin et al 2020, Nutrients).
The effects of the chickpea ingredient on blood glucose responses to white bread was measured in the PEAPOD human study. The study confirmed that the ingredient retained starch resistance after bread-making. Furthermore, the study showed that replacing 30% or 60% of white wheat flour with the chickpea ingredient lowered the blood glucose response to white bread by 40% and greatly reduced the glycaemic potency of white bread, without adverse effects on bread quality (Bajka et al 2021 Food Hydrocolloids). Glycaemic reductions of this magnitude are likely to be of clinical significance to reducing risk and improving dietary management in diabetes, and justify further chronic studies in pre-diabetes and diabetes cohorts. Publication of these promising results generated media interest including an article in the Daily Mail. Further data from the PEAPOD study and related in vitro work is in under IP review, and a manuscript is prepared.
We have secured further funding and industry support, which enabled work with consumer groups to explore and refine product concepts and messaging. The studies confirmed that the ingredient and product concepts have broad consumer appeal and refined messaging used in promotional materials (including slide-decks, websites, LinkedIn page and science animations). The ingredient is protected by an international phase published patent application and registered trademark. Ingredient production is achieved using conventional equipment, and is commercially viable. Confidential discussions with companies are ongoing, and a spin out company and licensing model is being pursued to bring the ingredient to market. Overall, we now have significant new knowledge about the nutritional, techno-functional and sensory properties of these ingredients, which is helping to reduce the business risk for SME investors and progress the innovation to market.
Exploitation Route The outcomes will be used to support commercialisation of these food ingredients, which will ultimately benefit the public, including those following a low glycaemic index diet, who will have access to a broader range of healthy carbohydrate staple foods. The food industry will benefit from new product opportunities in rapidly expanding markets. The work also contributes to promote the use of pulses, which is an important component of the food security and sustainability agenda. In an academic context, the findings are of fundamental importance to understanding the occurrence and properties of resistant starch, dietary fibre and pulses, and can be used to understand the limitations, possibilities and positioning of future resistant starch or low glycaemic food products/ingredients.
The research approach is also likely to benefit members fo the academic community and industry. For example, our approach to developing and testing bread products and the demonstrated use of continuous glucose monitors has already been taken forward in the design of a future human study to test different types of resistant starch.
Sectors Agriculture, Food and Drink,Education,Environment,Healthcare,Government, Democracy and Justice,Manufacturing, including Industrial Biotechology,Pharmaceuticals and Medical Biotechnology,Retail

 
Description So far, our publication and dissemination of the effects of pulseON and plant cell structures on digestibility and glycaemia have been cited in a number of academic reviews setting out the new emerging opportunities for using cell structures for natural encapsulation of nutrients. The IAA awards have helped us to overcome barriers of communicating compelx scientific content to industry. We have received positive feedback on slides and animations developed through these awards, and this has made it easier to pitch the ingredient for B2B use.
First Year Of Impact 2021
Sector Agriculture, Food and Drink,Retail
 
Description BBSRC IAA The Quadram Institute
Amount £300,000 (GBP)
Funding ID BB/S506679/1 
Organisation Biotechnology and Biological Sciences Research Council (BBSRC) 
Sector Public
Country United Kingdom
Start 03/2018 
End 03/2021
 
Description QIB PoC Fund
Amount £9,278 (GBP)
Organisation Quadram Institute Bioscience 
Sector Academic/University
Country United Kingdom
Start 03/2019 
End 06/2019
 
Description Type 1 Resistant Starch: A journey through the gut
Amount £35,920 (GBP)
Funding ID 2437102 
Organisation Biotechnology and Biological Sciences Research Council (BBSRC) 
Sector Public
Country United Kingdom
Start 08/2020 
End 09/2024
 
Title Use of continuous glucose monitors for testing glycaemic responses to food in healthy participants 
Description Wearable continuous glucose monitors are aready available on the market and used by patients to monitor their glucose responses. These devices are increasing ly being explored for use in research studies as a less invasive means of monitoring blood sugar responses. We have demonstrated the application of continuous glucose monitors and compared glucose profiles obtained with these devices to other blood sampling techniques by taking paralell measurements within the same health human participants. Although we are not the first to demonstrate the use of these devices, our demonstrated use of this technique and willingness to share the data obtained can be considered a valuable contribution to the limited examples of their use in such studies. 
Type Of Material Physiological assessment or outcome measure 
Year Produced 2021 
Provided To Others? Yes  
Impact This approach has also been used in other human studies, including REST and GlyCARB. 
 
Description NCFM with QIB 
Organisation University of Lincoln
Department National Centre for Food Manufacturing (NCFM)
Country United Kingdom 
Sector Academic/University 
PI Contribution Expertise on food structure, digestion and nutrition.
Collaborator Contribution Expertise and facilities for food processing, technical know-how, and links with food technology SMEs
Impact Joint funding proposals and research directives and a knowledge exchange meeting
Start Year 2019
 
Description Norwich Institute of Healthy Ageing 
Organisation Earlham Institute
Country United Kingdom 
Sector Academic/University 
PI Contribution Contributing with research expertise on food, gut and health which is relevant to the central mission of the institute.
Collaborator Contribution Participated in launch and kick off events and presented overview of QIB research and facilities,
Impact Two events have been held, website launched and open-lines of communication established. The institute launched recently, so it is too early to report outputs and ouctomes. This is a multi-disciplinary collaboration spanning bioscience, social science, public health and integrating regional authorities, industry and health care.
Start Year 2020
 
Description Norwich Institute of Healthy Ageing 
Organisation John Innes Centre
Country United Kingdom 
Sector Academic/University 
PI Contribution Contributing with research expertise on food, gut and health which is relevant to the central mission of the institute.
Collaborator Contribution Participated in launch and kick off events and presented overview of QIB research and facilities,
Impact Two events have been held, website launched and open-lines of communication established. The institute launched recently, so it is too early to report outputs and ouctomes. This is a multi-disciplinary collaboration spanning bioscience, social science, public health and integrating regional authorities, industry and health care.
Start Year 2020
 
Description Norwich Institute of Healthy Ageing 
Organisation NHS England
Country United Kingdom 
Sector Public 
PI Contribution Contributing with research expertise on food, gut and health which is relevant to the central mission of the institute.
Collaborator Contribution Participated in launch and kick off events and presented overview of QIB research and facilities,
Impact Two events have been held, website launched and open-lines of communication established. The institute launched recently, so it is too early to report outputs and ouctomes. This is a multi-disciplinary collaboration spanning bioscience, social science, public health and integrating regional authorities, industry and health care.
Start Year 2020
 
Description Norwich Institute of Healthy Ageing 
Organisation Norfolk County Council
Country United Kingdom 
Sector Public 
PI Contribution Contributing with research expertise on food, gut and health which is relevant to the central mission of the institute.
Collaborator Contribution Participated in launch and kick off events and presented overview of QIB research and facilities,
Impact Two events have been held, website launched and open-lines of communication established. The institute launched recently, so it is too early to report outputs and ouctomes. This is a multi-disciplinary collaboration spanning bioscience, social science, public health and integrating regional authorities, industry and health care.
Start Year 2020
 
Description Norwich Institute of Healthy Ageing 
Organisation Norwich City Council
Country United Kingdom 
Sector Public 
PI Contribution Contributing with research expertise on food, gut and health which is relevant to the central mission of the institute.
Collaborator Contribution Participated in launch and kick off events and presented overview of QIB research and facilities,
Impact Two events have been held, website launched and open-lines of communication established. The institute launched recently, so it is too early to report outputs and ouctomes. This is a multi-disciplinary collaboration spanning bioscience, social science, public health and integrating regional authorities, industry and health care.
Start Year 2020
 
Description Norwich Institute of Healthy Ageing 
Organisation Quadram Institute Bioscience
Country United Kingdom 
Sector Academic/University 
PI Contribution Contributing with research expertise on food, gut and health which is relevant to the central mission of the institute.
Collaborator Contribution Participated in launch and kick off events and presented overview of QIB research and facilities,
Impact Two events have been held, website launched and open-lines of communication established. The institute launched recently, so it is too early to report outputs and ouctomes. This is a multi-disciplinary collaboration spanning bioscience, social science, public health and integrating regional authorities, industry and health care.
Start Year 2020
 
Description Norwich Institute of Healthy Ageing 
Organisation University of East Anglia
Department Health & Social Care Partners
Country United Kingdom 
Sector Charity/Non Profit 
PI Contribution Contributing with research expertise on food, gut and health which is relevant to the central mission of the institute.
Collaborator Contribution Participated in launch and kick off events and presented overview of QIB research and facilities,
Impact Two events have been held, website launched and open-lines of communication established. The institute launched recently, so it is too early to report outputs and ouctomes. This is a multi-disciplinary collaboration spanning bioscience, social science, public health and integrating regional authorities, industry and health care.
Start Year 2020
 
Description Norwich Institute of Healthy Ageing 
Organisation University of East Anglia
Country United Kingdom 
Sector Academic/University 
PI Contribution Contributing with research expertise on food, gut and health which is relevant to the central mission of the institute.
Collaborator Contribution Participated in launch and kick off events and presented overview of QIB research and facilities,
Impact Two events have been held, website launched and open-lines of communication established. The institute launched recently, so it is too early to report outputs and ouctomes. This is a multi-disciplinary collaboration spanning bioscience, social science, public health and integrating regional authorities, industry and health care.
Start Year 2020
 
Title MEDIUM/LOW GLYCAEMIC INDEX PRODUCTS AND METHODS 
Description The invention relates to a process comprising (a) providing a quantity of plant material; (b) heating the material of (a) in aqueous medium to a temperature of 75 to 105 ºC; (c) physically disrupting the material of (b); (d) processing the physically disrupted material of (c) to enrich for cells and/or cell clusters; and (e) drying the material of (d). The invention also relates to a product, which comprises at least 30% or more intact plant cells, which comprises 15% or less water by weight, which has a particle size in the range 75 - 500 µm, characterised in that the product comprises at least 30% resistant starch as a proportion of total starch. The invention also relates to foodstuffs. 
IP Reference WO2019155190 
Protection Patent application published
Year Protection Granted 2019
Licensed No
Impact It is still too early to report on any impact, but progress has been made in identifying potential food products that could be developed using the novel legume powder ingredient.
 
Title PulseON 
Description A graphical design and trademark for PulseON - a new functional food ingredient. 
IP Reference  
Protection Trade Mark
Year Protection Granted 2019
Licensed No
Impact The trademark is already being used to aid communication with consumers/industry, but it is too early to report on the impact of this.
 
Title PEAPOD study of PulseON breads 
Description Acute dietary intervenetion with a proprietary chickpea cell powder ('PulseON') and bread rolls incorporating the cell powder to assess effects on postprandial glycaemia. 
Type Preventative Intervention - Nutrition and Chemoprevention
Current Stage Of Development Initial development
Year Development Stage Completed 2020
Development Status Under active development/distribution
Clinical Trial? Yes
Impact It is too early to report any impacts from this study, and some of the results are not yet published. 
 
Company Name PULSEON FOODS LIMITED 
Description This company has newly been formed to facilitate distribution and technical support for use of the PulseON(R) ingredient in different product applications. 
Year Established 2021 
Impact It is too early to note any impact.
 
Company Name PULSEON FOODS LIMITED 
Description This company has newly been formed to facilitate distribution and technical support for use of the PulseON(R) ingredient in different product applications. 
Year Established 2021 
Impact It is too early to note any impact.
 
Description CCG representatives visit to discuss collaborative opportunities for food and health research 
Form Of Engagement Activity Participation in an open day or visit at my research institution
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Professional Practitioners
Results and Impact CCG representatives visited the Quadram Institute to get to know the clinical trials and research related to cereals and glycaemic response.
Year(s) Of Engagement Activity 2019
 
Description CE invited speaker at International development/life sciences symposium: Interdisciplinary alliance for capacity building 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Postgraduate students
Results and Impact Symposium attended by approx. 30 people from different disciplines with different expertise (gender, diversity, social science, healthcare and nutrition) most of which had not met previously. The work presented highlighted work from the Edwards Group which demonstrates the importance of considering nutrient bioacessibility and bioavailability when promoting certain crops or foods for improved nutrition. This led to discussion and new ideas about how these disciplines can begin to collaborate to address development-related issues in LMICs. The post-doc and PhD societies who are involved in international engagement reported an interest in expanding their scope to cover nutrition and food themes. Several members of the audience reported that they were not aware of nutritional concepts presented.
Year(s) Of Engagement Activity 2018
 
Description Daily Mail article 
Form Of Engagement Activity A press release, press conference or response to a media enquiry/interview
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Public/other audiences
Results and Impact The Daily Maill published an article in response to a publication in Food Hydrocolloids, which described the use of chickpea PulseON powder to lower glycaemic responses to white bread. When last accessed on 17th feb 2021, the article had 238 shared and 79 comments. The comments provided useful insight into public perception of research. Many readers welcomed healthier white bread, especially for diabetes. Many did not understand the difference between the novel chickpea powder and normal chickpea, besan or gram flour, which are used by many to make bread, but does not offer the same low glycaemic benefits. This insight will be used to adjust future public engagement activities.
Year(s) Of Engagement Activity 2021
URL https://www.dailymail.co.uk/sciencetech/article-9150829/White-bread-rolls-flour-CHICKPEAS-slashes-bl...
 
Description Diabetes primary care regional event 
Form Of Engagement Activity A formal working group, expert panel or dialogue
Part Of Official Scheme? No
Geographic Reach Regional
Primary Audience Patients, carers and/or patient groups
Results and Impact A working group meeting for diabetes care where a presentation on carbohydrates, nutrition and ingredients sparked further discussion about role of primary care providers in providing nutrition advice to patients, and how patients can become more involved in transnational research that aims to deliver healthier carbohydrate food products
Year(s) Of Engagement Activity 2019
 
Description Food Matters Live 
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 Purpose was to get an overview of trends in functional food ingredients and consider how novel ingredients being developed as part of transnational research could fit in
Year(s) Of Engagement Activity 2019
 
Description IFST meeting 
Form Of Engagement Activity A formal working group, expert panel or dialogue
Part Of Official Scheme? No
Geographic Reach Regional
Primary Audience Industry/Business
Results and Impact Presentation about food structure, how it is altered by processing and the nutritional implications. This sparked questions and discussion around processed foods, and media portrayal of nutrition.
Year(s) Of Engagement Activity 2018
 
Description Ingredient Ideation workshop with industry 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach Local
Primary Audience Industry/Business
Results and Impact An industry engagement workshop to identify opportunities for ingredient positioning with business needs and market trends
Year(s) Of Engagement Activity 2019
 
Description Innovation for Nutrition Outcomes 
Form Of Engagement Activity A formal working group, expert panel or dialogue
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Postgraduate students
Results and Impact A learning series to brainstorm innovation for nutrition, with a strong focus on needs of LMICs.
Invited participants included a academics from overseas (UK, EU, USA, LMICs especially in Africa, venture capitalists, industries with disruptive technologies, and representatives of other not-for profit organisations). The event spanned over 3 days and featured roundtable and breakout discussion, presentations and pitches from the attendees. The event resulted in change in own perspectives around priorities for nutrition innovation in LMICs. Other participants also reported a change in perceptions/understanding. For example, following a roundtable discussion of challenges in improving nutrition and a pitch on ideas around changing food structure/processing for improved nutrition, others attendees commented that they were not previously aware that so many fundamental concepts in nutrition (bioaccessibility, bioavailablity) were not understood.
Year(s) Of Engagement Activity 2020
 
Description Norwich Science Festival 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach Regional
Primary Audience Public/other audiences
Results and Impact Stands at Science Festival with interactive exercises and they learned about food, how to use a microscope etc.
Year(s) Of Engagement Activity 2018
 
Description Presentation 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Undergraduate students
Results and Impact Launch of the NBI Africa Initiative
Year(s) Of Engagement Activity 2020
URL https://www.jic.ac.uk/event/biosciences-innovation-promoting-research-excellence-in-africa/#:~:text=...
 
Description Press Release - New flour brings health power of pulses to our daily bread 
Form Of Engagement Activity A press release, press conference or response to a media enquiry/interview
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Public/other audiences
Results and Impact Press release folllowing on from a peer-reviewed publication. The press release led to further articles in national and international trade journals including 'food manufacture'; 'food navigator', and 'food ingredients first'. This stimulated requests for further infomation from members of the food industry seeking to find out more about the use of this ingredient for various product applications.
Year(s) Of Engagement Activity 2020
URL https://quadram.ac.uk/new-flour-health-pulses-bread/#:~:text=Researchers%20from%20the%20Quadram%20In...
 
Description Product Scoping Workshop 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Industry/Business
Results and Impact A facilitated workshop for development and refinement of consumer-driven product concepts, which led to subsequent decision on the ingredient name and winning product concepts.
Year(s) Of Engagement Activity 2019
 
Description Product Scoping Workshop 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Industry/Business
Results and Impact A facilitated workshop for development and refinement of consumer-driven product concepts, which led to subsequent decision on the ingredient name and winning product concepts.
Year(s) Of Engagement Activity 2019
 
Description Product Scoping Workshop 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Industry/Business
Results and Impact 11 people participated in an workshop facilitated by food industry with the aim of developing product concepts for new food ingredients.This led to lots of discussion and thinking about products from consumer points of view.
Year(s) Of Engagement Activity 2019
 
Description PulseON company page 
Form Of Engagement Activity Engagement focused website, blog or social media channel
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact A LinkedIn company page has been established and will serve as a platform for communicating information about current and future research outputs and business opportunities. The webpage currently has limited content, hence the small number of followers, but is expected to achieve a greater impact in the near future.
Year(s) Of Engagement Activity 2021
URL https://www.linkedin.com/company/70931422
 
Description PulseON related posts social media channels 
Form Of Engagement Activity Engagement focused website, blog or social media channel
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact Promotional activities related to the translational research and PulseON ingredient via social media. This is achieved through i) posts by researchers, institutes and industry partners. As an example, one of the posts [accessed online 17th Feb 2021) had over 1200 view and over 32 'likes'. This is an ongoing activity.
Year(s) Of Engagement Activity 2021
 
Description PulseON website 
Form Of Engagement Activity Engagement focused website, blog or social media channel
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact A new website aimed at a general audience wanting to find out more about the PulseON ingredients, who we are and the research underpinning the innovation. The webpage also includes featured research with a lay summary explaining how it is relevant to/underpins the innovative technology and includes a science animation video that explains the concept of Type 1 resistant starch. The webpage has not yet been widely promoted, but will be used as part of a broader public and industry engagement campaign in the near future.
Year(s) Of Engagement Activity 2021
URL https://www.pulseon.uk/
 
Description PulseOn Sparks page 
Form Of Engagement Activity Engagement focused website, blog or social media channel
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact A blog entitled 'Keeping a Steady PulseON' written about PulseON technology development from the perspective of Commercisation partners New Food Innovation
Year(s) Of Engagement Activity 2021
URL https://spark.adobe.com/page/TGhlcD7Nqjy70/
 
Description UEA Co-creation Sandpit Event - Innovation, Health and Well-being 
Form Of Engagement Activity A formal working group, expert panel or dialogue
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Postgraduate students
Results and Impact The activity aimed to co-create interdisciplinary projects that can only be done through collaboration. There were 70 participants and several teams developed and pitched ideas. Each team involved participants from different background, with a good balance between industry, policy makers, healthcare workers, social scientists, nutritionists etc. Project development and further applications for funding were encouraged. A linked in page has been set up for further networking https://www.linkedin.com/groups/8991208/
After the workshop, some of the new interdisciplinary teams continued to engage and are in the process of applying for further funding to enable the co-created projects to be delivered.
Year(s) Of Engagement Activity 2020
URL https://www.linkedin.com/groups/8991208/
 
Description UK Flour Millers R&D webinar 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Industry/Business
Results and Impact I was invited to give an online nutrition webinar talk on "Improving the glycaemic response to white bread without affecting taste" to about 60 participants representing most of the UK flour milling industry. The audience was composed of technical directors from the UK's largest milling and baking, who have a special interest in developing healthier white bread. The talks were followed by a Q&A session.
Year(s) Of Engagement Activity 2021
 
Description Westminster Health Forum Keynote Seminar: Improving diabetes outcomes 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Policymakers/politicians
Results and Impact The meeting was a review and discussion about diabetes care policy. Own views about how science can influence policy were changed - the needs of diabetes patients are so urgent that the policy and practice is changes before the science. This will impact on future pathways to impact plans for research with applications in diabetes care.
Year(s) Of Engagement Activity 2019
 
Description Youtube video on nutrient release from legumes 
Form Of Engagement Activity A broadcast e.g. TV/radio/film/podcast (other than news/press)
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Public/other audiences
Results and Impact Youtube video describing the importance and nutritional potential of legumes. 142 views and 8 likes so far.
Year(s) Of Engagement Activity 2018
URL https://www.youtube.com/watch?v=0J2gwKw5tkY
 
Description iTeams project 
Form Of Engagement Activity A formal working group, expert panel or dialogue
Part Of Official Scheme? No
Geographic Reach Regional
Primary Audience Postgraduate students
Results and Impact A team of five university students are using academc research outputs to develop commercial viable startegies and build industry-university links under the mentorship of an expert. The activity is currently in progress.
Year(s) Of Engagement Activity 2021
URL https://iteamsonline.org/