SUBSCRIBE

Breaking News on Supplements, Health & Nutrition - Europe US edition | APAC edition

News > Research

Read more breaking news

 

 

Institute of Food Research launch industry group for healthy food structures

By Nathan Gray at Nutraformulate in Birmingham, England , 09-Mar-2012
Last updated on 09-Mar-2012 at 17:15 GMT2012-03-09T17:15:19Z

Institute of Food Research launch industry group for healthy food structures
Institute of Food Research launch industry group for healthy food structures
Loading the player...

The UK Institute of Food Research (IFR) has launched a new special expertise cluster for industry members wishing to focus on structuring food for health.

The new expertise group will share the needs of industry with each other and the IFR in order to “underpin the industry with the best science available,” said Professor Tim Brocklehurst, head of food & health network at the IFR.

Speaking with NutraIngredients at the recent Nutraformulate conference and exhibition in the UK Brocklehurst said the institute had received many enquiries from industry on the topic of structuring foods in a health context, and as a result had set up the new expertise cluster group.

“Industry has come to us a lot and said we really want to understand more about the ways in which our work at the institute on structuring foods and health, can be applied  industrially in making foods that have specific functions,” said Brocklehurst.

The structuring foods for health expertise cluster will form part of the wider food and health network set up by the IFR to try and bridge the gap between its own research activities and the industry application of such science.

“It’s all about being led by what the industry needs are, and then the science at the institute focusing on what are the underpinning science elements that we can talk about, that provides the underpinning of foods industrially,” explained the food & health network chief.

 

Overcoming the taboo of vaginal health – the next frontier of probiotics

Overcoming the taboo of vaginal health – the next frontier of probiotics

A paradigm shift is needed to force delicate women’s health issues like vaginal infections...

FiE 2015: Our best bits

FiE 2015: Our best bits

Our teams of journalists were out in force at Food Ingredients Europe (FiE) last...

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New technology like crowdsourcing and artificial intelligence computers is the future of risk assessment,...

EFSA’s Bernhard Url: Science should reserve one private room for open debate

EFSA’s Bernhard Url: Science should reserve one private room for open debate

Since taking the European Food Safety Authority (EFSA) throne last summer, Dr Bernhard Url has become...

Seadragon sets out to breathe fire into Kiwi fish oil

Seadragon sets out to breathe fire into Kiwi fish oil

The town of Nelson will welcome New Zealand's first omega-3 fish oil processing plant...

The taste test: How do you make a probiotic drink taste good?

The taste test: How do you make a probiotic drink taste good?

Probiotic fruit drinks face different challenges to their dairy counterparts - but both face...

African probiotic project reaching 10,000 infants a day

African probiotic project reaching 10,000 infants a day

Professor Gregor Reid

Chair , University of Western Ontario & Human Microbiology and...

Germvangelist set to shake Probiota with holistic shout

Germvangelist set to shake Probiota with holistic shout

Jason Tetro

Researcher, author, The Germ Guy

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Dairy ingredients giant on Indonesia: ‘A lot of opportunities here’

Dairy ingredients giant on Indonesia: ‘A lot of opportunities here’

Jake Riddle

General manager, Kerry Asia Pacific

Stealth carrots and vegetable ingredients

Stealth carrots: How veggies are finding victory in F&B

Carrots might look dull compared to trendy super fruits and leafy vegetables, but the...

Tate & Lyle opens oat ingredients facility expansion

Tate & Lyle opens oat ingredients facility expansion

Henrik Schmidt

VP & GM Oat Ingredients, Tate & Lyle

Cornelius’ future suite-smelling as new lab opens for business

Cornelius’ future suite-smelling as new lab opens for business

Darren Spiby, Joy Thomas

CEO, Business technical development manager, Cornelius

Trends in fats and oils: It's all about minimal processing, novel ingredients & changing the plant's genetic profile

Trends in fats and oils: It's all about minimal processing, novel ingredients & changing the plant's genetic profile

Consumers are confused over the healthiness of saturated fats, worried about chemical contaminants in...

Personalised nutrition: Listening to the gut microbiome

Personalised nutrition: Listening to the gut microbiome

Tal Korem

Professor, Weizmann Institute of Science

Personalised nutrition held back by ‘lack of trust and transparency’

Personalised nutrition held back by ‘lack of trust and transparency’

Nard Clabbers

senior business developer, personalised nutrition and health , TNO

Heard of himanthalia? Dutch start-up aims to replace carb-heavy pasta with seaweed

Heard of himanthalia? Dutch start-up aims to replace carb-heavy pasta with seaweed

Himanthalia - or sea spaghetti - may not be commonly known. But as a...