Project Nudge Fibre - Nudge Nutrition for Improvement In Societal Health

英国饮食缺乏膳食纤维，营养研究将其与肠道健康的轻度和慢性疾病、糖尿病和冠心病联系起来，以低膳食纤维。英国的纤维消费量始终低于所有年龄和社会经济类别的政府指南福尔斯。每个年龄组的超重或肥胖人口比例都有所增加（自1993年以来）。几乎一半的最贫穷的男人和女人是肥胖的，而只有五分之一的最富有的。[https：//ageing-better.org.uk/health-state-ageing-2022][0]然而，“在路上的食物”是一个不断扩大的食品类别，其中很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。英国食品行业生产大量富含纤维的支流，可用于提高产品质量。Nudge Fibre专注于使用nudge nutrition来增加纤维摄入量，并使用新的和新颖的方法超过HFSS目标。通常情况下，最便宜的产品缺乏膳食纤维，HFSS评分很低，并且面临着消费者对变革的巨大抵制。高品质商业烘焙糕点的开发将使用英国来源的食品副产品，这些产品目前是食品加工的副产品，碳水化合物含量较低，蛋白质含量增加，纤维含量高达12倍。在价格和营养敏感的市场中，使用侧流产品使英国供应的产品具有成本竞争力。通过使用轻推营养理论和成本效益的成分，它将在高容量的“移动食品”和价值范围产品中提供纤维水平，以增加膳食纤维和营养的消费，可以应用于广泛的应用领域，确保最高的影响。该项目将专注于感官，提高工业烘焙糕点产品中纤维含量的性能和机械性能。利用现代食品科学证明，可以经济有效地开发高质量产品的范围在工业生产过程中。该项目将联合收割机工业生产方法与新配方和最先进的感官分析相结合，以开发一条明确的市场路线。[0]：https://ageing-better.org.uk/health-state-ageing-2022网站

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