Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Improvement of fermented food & beverage nutritional value by means of...
Reformulation or improvement of relevant food products in the national context in order to: a) implement the nutritional characteristics also by reducing antinutrients or using bioprocessed ingredients (from raw products to ingredients) and limit the use of undesirable components (e.g. by using bioactives) along the food system b) improve food formulation and composition based on consumer perception and needs identified for specific target groups (in connection with Spoke 5 and 6) c) promote clear and ad hoc labelling as an information tool (in connection with Spoke 1 and 7) to increase the willingness to buy improved foods d) guarantee safety and affordability of new products (in connection with Spoke 1 and 3).
Innovation of food (bio)processing using smart and mild technologies and fermentation to improve nutritional quality while ensuring safety and environmental sustainability throughout the shelf life of foods. Nutritional quality and biodiversity are targeted through both advanced and sustainable processes (including encapsulation) to preserve and improve at-risk (micro)nutrient composition of relevant food categories and exploiting microbiological and biotechnological applications to impact on nutritional quality. Such (bio)technological approaches (e.g., fermentation, enzyme treatments, etc.) are validated by process markers also directed to ensure food production safety and quality targeting new food habits (e.g., ready to eat food and novel food consumption) and sustainability, promoting production efficiency and utilisation of alternative sources (in connection with Spoke 2 and 3).
Development and application of advanced analytical procedures to assess the quality of relevant food product categories in the national context and corresponding analogues implemented according to task 4.1.1 and 4.1.2
Identification of consumers' motivations, attitudes, drivers, and barriers towards food innovation to design a strategy for its acceptance (in connection with WP1-WP3, Spoke 1, 3 and 7).
Selection of raw materials/ingredients with improved nutritional characteristics and limited undesirable components (M12)
Development or implementation of at least two reformulated food products for each food category relevant for the impact on general and at-risk groups (M36)
Development or improvement of at least 3 biotechnological approaches to innovate food production in terms of nutritional quality, safety, and sustainability (M30)
Application of foodomic approaches for the assessment of composition parameters in at least one existing (M24), two reformulated (M32) and implemented (M36) products of each food category according to task 4.1.1. and 4.1.2.
Consumer's acceptance of at least 4 innovative food prototypes (M36)
Many studies have shown success in producing different types of fermented food and beverages with the most different types of plant sources or microbial strains. In several studies, herbs, berries and/or their extracts, have been used as food additives and recommended for their beneficial effects on human health through their anti-inflammatory and antioxidative properties. Among foods, cheese is one of the best carrier for nutraceuticals.
Several authors have attributed to selected lactic acid bacteria (LAB) and bifidobacteria, important positive responses to clinical treatment. In addition to healthy properties, some LABs have technological attitudes that can directly influence the organoleptic characteristics in fermented products, as LAB being able to produce bioactive compounds such as Gamma-aminobutyric acid (GABA). Then, the food industry should discover innovative ways to improve the functionality of traditional products which might deliver important value and potential effects for consumers.
The research will involve different activities as reported below.
