Developing ingredient-product compatibility to enable the design and commercialisation of healthier staple-food products
Lead Research Organisation:
Quadram Institute
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.
Organisations
- Quadram Institute (Lead Research Organisation)
- Quadram Institute Bioscience (Collaboration)
- UNIVERSITY OF LINCOLN (Collaboration)
- NORFOLK COUNTY COUNCIL (Collaboration)
- John Innes Centre (Collaboration)
- National Health Service (Collaboration)
- University of East Anglia (Collaboration)
- Norwich City Council (Collaboration)
- EARLHAM INSTITUTE (Collaboration)
Publications
Bajka BH
(2023)
Enhanced secretion of satiety-promoting gut hormones in healthy humans after consumption of white bread enriched with cellular chickpea flour: A randomized crossover study.
in The American journal of clinical nutrition
Butterworth PJ
(2022)
Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods.
in Trends in food science & technology
Edwards C
(2020)
Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods
in Journal of Functional Foods
Edwards CH
(2021)
a-Amylase action on starch in chickpea flour following hydrothermal processing and different drying, cooling and storage conditions.
in Carbohydrate polymers
Holland C
(2020)
Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility.
in Foods (Basel, Switzerland)
Parker M
(2020)
A Simple and Effective Method for Observing Starch in Whole Plant Cells and in Raw and Processed Food Ingredients
in Starch - Stärke
Perez-Moral N
(2023)
In vitro protein bioaccessibility and human serum amino acid responses to white bread enriched with intact plant cells.
in Food chemistry
| 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. The IP has been licensed and there is growing interests in the ingredient from food producers. |
| First Year Of Impact | 2020 |
| Sector | Agriculture, Food and Drink,Energy,Retail |
| Description | KTN Food Strategy Board Meeting |
| Geographic Reach | National |
| Policy Influence Type | Contribution to a national consultation/review |
| Description | TransformingNutrition Science for Better Health - A joint Wellcome -WHO consultation |
| Geographic Reach | Multiple continents/international |
| Policy Influence Type | Contribution to a national consultation/review |
| 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 | 09/2020 |
| 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. |
| 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 | Consumer taste tests (pretzels) at British 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 | Pretzels made from PulseON and sbeII wheat as healthier ingredients were prepared and handed out as part of an engagement activity at teh British Science Festival, aiming to inform the public about ongoing work to develop healthier food ingredients with resistant starch. The activity reached an audience of around 300, and generated more than 150+ ethically approved consumer feedback surveys for both types of pretzel. |
| Year(s) Of Engagement Activity | 2022 |
| URL | https://britishsciencefestival.org/events/ |
| 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 | Presentation to Green Plant Foods project |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Industry/Business |
| Results and Impact | Invited to give a presentation on 'Legume cellular flours for healthier processed food' to this working group following a previous presentation at the 8th Dietary Fibre Conference, Leuven in Oct 2022. The presentation spared interesting follow-up questions and led to a request for further work. |
| Year(s) Of Engagement Activity | 2023 |
| 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 | 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 | 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 | 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 | Seminar on Pulses (UANDES) |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Postgraduate students |
| Results and Impact | Delivered a seminar entitled Pulses: Structural considerations for functional food design at the 3rd International Symposium in Biopolymers: Food structuring for better nutrition and health. |
| Year(s) Of Engagement Activity | 2021 |
| URL | https://www.uandes.cl/eventos/3rd-international-symposium-in-biopolymers-biop3-food-structuring-for-... |
| 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 | Webinar for Food Innovation Cluster |
| Form Of Engagement Activity | A talk or presentation |
| Part Of Official Scheme? | No |
| Geographic Reach | Regional |
| Primary Audience | Industry/Business |
| Results and Impact | Webinar entitled 'PulseON- an ingredient for healthier processed foods' delivered as part of the Food Inspire Series to the Food Innovation Cluster. The webinar reached mainly regional SMEs from the food sector and also included some international audience members. The webinar raised awareness of the new ingredient as well as research capacity at Quadram, and stimulated questions and suggestions for further work. |
| Year(s) Of Engagement Activity | 2022 |
| URL | https://www.foodinnovationbroadland.com/events/food-inspire-series-dr-cathrina-edwards |
| 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/ |