Enhancing nutritional benfits of flavour materials with natural functional ingredients from control of production processes

This project will address the emerging consumer requirements for the manufacture of 'healthier foods'. There will be particular focus on the development of a class of ingredients, known as ‘process flavours’ with seafood-type flavour characteristics. Process flavours are generally made by heating together food ingredients, including sugars, fats and amino acids. The project will focus on the development of process flavours which possess additional health-promoting properties.
The main objectives of the project are to develop:
• Functional ingredients derived from seafood that enable development of reduced salt products with longer shelf-lifes
• Nutritionally rich seafood process flavours from low cost feedstocks that contain long-chain w-3 PUFAs, possess reduced salt content and enhanced shelf-life
Innovative aspects of the project are the development and use of novel ingredient sources to prepare the process flavours.
The project is funded by the UK Technology Strategy Board and Frutarom UK.