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

Lead Research Organisation: Institute of Food Research
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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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. 
 
Description We have developed a new functional food ingredient from pulses, 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 is expected to have a low to medium effect on blood sugar levels (glycaemic index). However, because most resistant starch is not thermally stable, we needed to test if the ingredient maintained its desirable starch resistance after it had been processed into a food product. We also needed to assess if products made with the ingredient would taste nice and appeal to consumers. We have now incorporated the 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. We recently published a paper which demonstrates that the ingredient can be used to lower the glycaemic response to biscuits (Delamare, Food Chemistry X - In press). We have secured IAA funding and industry support to confirmed that the ingredient and product concepts have consumer appeal, and have described the properties of these ingredients and published a patent application and registered a trademark to protect the innovation. Confidential discussions with companies are ongoing, and several manuscripts describing the findings are in preparation or under review. Overall, we now have significant new knowledge about the nutritional and sensory properties of these ingredients, which is helping to reduce the 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 and pulses, and can be used to understand the limitations, possibilities and positioning of future resistant starch or low glycaemic food products/ingredients.
Sectors Agriculture, Food and Drink,Education,Environment,Healthcare,Government, Democracy and Justice,Manufacturing, including Industrial Biotechology,Pharmaceuticals and Medical Biotechnology,Retail

 
Description BBSRC IAA
Amount £10,000 (GBP)
Funding ID BB/S506679/1 
Organisation Biotechnology and Biological Sciences Research Council (BBSRC) 
Sector Public
Country United Kingdom
Start 01/2019 
End 04/2019
 
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 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
 
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.
 
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 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 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 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 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