Project Nudge Fibre - Nudge Nutrition for Improvement In Societal Health

英国饮食缺乏膳食纤维，营养研究将这与肠道健康中的轻度和慢性疾病联系在一起，将糖尿病和冠心病与低膳食纤维联系在一起。英国所有年龄和社会经济类别的纤维消费量一直低于政府的指导方针。超重或肥胖的人口比例在每个年龄段都有所增加(自1993年以来)。在最贫穷的男女中，几乎有一半人肥胖，而最富有的人中只有五分之一肥胖。[https://ageing-better.org.uk/health-state-ageing-2022][0]Yet“旅途中的食品”是一个不断扩大的食品类别，其中相当大一部分产品属于糕点子类别。公共卫生教育未能带来影响社区健康所需的生活方式改变。高纤维盐和糖(HFSS)法规正在成为应对这一挑战的政策解决方案。英国食品业生产了大量富含纤维的副产品，可用于提高产品质量。轻推纤维专注于使用轻推营养来增加在线纤维摄取量，并使用新的和新颖的方法超过HFSS的目标。通常，最便宜的产品缺乏膳食纤维，HFSS得分很低，消费者对变化的抵制程度很高。开发高质量的商业烘焙糕点将使用英国来源的食品副产品，这些副产品目前是食品加工的副产品，碳水化合物含量较低，蛋白质含量较高，纤维含量高达12倍。侧流产品的使用使英国供应的产品在价格和营养敏感的市场上具有成本竞争力。通过使用微调营养理论和高性价比成分，它将在大量的“旅途中的食品”和价格范围内的产品中提供纤维水平，以增加膳食纤维和营养的消耗，这些产品可以广泛应用，确保尽可能高的效果。该项目将专注于提高工业烘焙糕点产品中纤维水平的感官、性能和机械性能。现代食品科学的使用证明，在工业制造过程中，可以经济高效地开发高质量产品的范围。该项目将把工业生产方法与新配方和最先进的感官分析相结合，以开发一条明确的上市路线。[0]：https://ageing-better.org.uk/health-state-ageing-2022

UK Diets lack dietary fibre and nutritional research links this to both mild and chronic disease in gut health, diabetes and coronary disease to the low dietary fibre.UK fibre consumption consistently falls below the government guidelines in all age and socioeconomic categories. The proportion of people who are overweight or obese has increased in every age group (since 1993). Almost half of the poorest men and women are obese compared with just one-fifth of the richest. [https://ageing-better.org.uk/health-state-ageing-2022][0]Yet "Food on the Go" is a continually expanding food category with a significant portion of products in the pastry sub-category. Public Health education has failed to deliver the lifestyle changes necessary to impact community health. High Fibre Salt and Sugar(HFSS) regulations are emerging as a policy solution to address this challenge.The UK food industry produces significant volumes of fibre rich side streams that can be utilised to enhance product quality.Nudge Fibre is focused on using nudge nutrition to increase the fibre uptake inline and exceeding HFSS targets using new and novel approaches. Typically, the cheapest products lack dietary fibre, have poor HFSS scores and face significant consumer resistance to change.The development of high quality commercial bakery pastry will use UK sourced food side streams that are currently by-products of food processing that have lower carbohydrates, increased protein and up to 12x fibre content. The use of side stream products results in a UK supplied cost competitive product in a price and nutrition sensitive market.By using the nudge nutritional theory and cost-effective ingredients it will deliver levels of fibre in high volume "food on the go" and value range products to increase consumption of dietary fibre and nutritional's, that can be applied across a wide range of applications ensuring the highest possible impact.The project will focus on the sensory, performance and mechanical properties of increasing the levels of fibre in industrial bakery pastry products.The use of modern food science to prove that the scope for high quality products can be developed cost effectively in industrial manufacturing processes. The project will combine industrial production methods with novel formulation and state of the art sensory analysis to develop a clear route to market.[0]: https://ageing-better.org.uk/health-state-ageing-2022