UK protein and fibre satiety initiative launched

By Shane Starling

- Last updated on GMT

Related tags: Nutrition

UK-based Leatherhead Food Research wants companies to bring their fibre and protein ingredients to the lab table as part of a research project into the satiety-boosting effects of the nutrients.

Companies can pay Leatherhead’s Nutrition Research team an undisclosed sum to analyse various proteins and fibres to determine their effect on satiety, after which the researcher expects to grind out results in the coming months and years.

The companies involved get exclusive access to the data for 12 months.

Leatherhead’s Dr Kelly Johnston said the most likely forms to be investigated were proteins derived from whey, soya or pea and fibres such as inulin, oligofructose, beta-glucan or guar gum.

The ingredients will be studied individually or in combination and Johnston said the project would have relevance for both ingredients suppliers food manufacturers interested in the weight management area.

Satiety insights

“Many commercial satiety products now utilise a combination of specific proteins and fibres and with an increasing number of foods formulated to reduce appetite reaching the market it is important for product developers and food manufacturers to gain some insight as to which combinations of these active ingredients have the greatest degree of efficacy when it comes to helping the consumer feel fuller for longer,”​ Johnston said.

“In this new study, collaborators will gain a greater understanding of the mechanisms through which a range of dietary proteins and fibres affect appetite and satiety using normal healthy subjects. The scientific data produced will assist in the development of ‘anti-obesity’ foods and also facilitate the promotion of these ingredients for usage in food and drink products.”

She added that the data would not only further understanding of the role these ingredients play in promoting satiety in various food matrixes, but could be of assistance in areas such as the substantiation of health claims.

The World Health Organisation describes obesity as the greatest threat to human health.

Leatherhead runs similar collaborative projects in the areas of cryo-crystallisation, salt reduction, fat reduction and shelf life in frozen foods.

It also launched a project last year looking into the potential of probiotics to benefit dental health.

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