Better fermented food: cognitive support and wellbeing.

公众对可产生健康益处的天然食品和饮料的兴趣功能性食品可以改善肠道健康--这是学术和商业上都非常关注的一个领域--有助于减轻各种慢性疾病，促进身心健康，这些食品和饮料的开发和生产还可以减少健康不平等，使更多的人能够获得健康和营养的食品。越来越多的人开始选择曾经被认为是“时尚”或“潮流”的饮食选择-但现在正在成为既定的生活方式，特别是在环境和食品供应问题的背景下。这些变化，以及英国的饮食趋势，包括转向植物性饮食，弹性主义和其他，将受益于我们在这里给他们的重点。一个非常传统的功能性食品是发酵茶（康普茶）。茶的植物性证书意味着它可以成为所有饮食的关键部分，重要的是要了解这如何有助于赞美个人的饮食选择和健康。主要的商业合作伙伴，康威康普茶有限公司是一家生产商和制造商的高品质有机康普茶，遵循自然的生产方法和天然碳酸，提供抗氧化剂，发酵过程中产生的多酚和其他有益的生物活性化合物。这种方法不像大多数竞争对手使用人工碳酸化和即时混合，而不是自然，正宗的发酵。该项目将开发和完善创新的“在家制作”康普茶包和康维康普茶有限公司的健康增强产品，康维康普茶有限公司是英国唯一的康普茶公司。生产商生产NOVA 1（最低限度加工）康普茶。我们将评估茶、高抗氧化浆果混合物和由此产生的红茶菌的健康促进标志物，包括酶活性、生物活性物质、抗氧化剂、多酚和氨基酸。该项目的一个关键部分旨在通过探索消费后的身体或情感健康益处来研究红茶菌可能的直接和间接抗炎特性。还将测试使用家庭酿造系统生产红茶菌的可行性。该项目还将探讨消费者的偏好和消费障碍，为包括康普茶饮料在内的功能性饮料的开发和营销提供信息。总的来说，该项目将提供来自科学和市场的有价值的创新数据，这些数据将有助于为市场开发世界领先的、改变游戏规则的创新产品。

Public interest in naturally derived food and drink products that can generate health benefits (functional foods) has grown significantly.Functional foods can improve the gut health -- an area of significant focus both academically and commercially - helping mitigate against various chronic illnesses and promoting physical and mental health, and improved well-being.The development and production of such foods and beverages can also reduce health inequalities allowing more people to access healthy and nutritious foods. More people are starting to choose dietary options that once were considered 'fads', or 'trendy' - but are now becoming established lifestyles, especially in the context of environmental and food supply concerns. These changing, and understudied dietary trends within the UK, including shifts to plant-based diets, flexitarianism and others, will benefit from the focus we give them here.One very traditional functional food is fermented tea (kombucha). The plant-based credentials of tea mean it can be a key part of all diets and it is important to understand how this might help compliment individuals' dietary choices and health.The main commercial partner, Conwy Kombucha Ltd is a producer and manufacturer of high-quality organic kombucha that follows a natural method of production and naturally carbonated, providing antioxidants, polyphenols and other beneficial bioactive compounds produced during the fermentation process. This method is unlike the majority of competitors that use artificial carbonation and instant mixes instead of natural, authentic fermentation. This project will develop and refine the innovative "Make at Home" Kombucha kits and wellness enhanced products from Conwy Kombucha Ltd, the only U.K. producer to manufacture a NOVA1 (minimally processed) Kombucha. We will assess tea, high antioxidant berry blends and resultant Kombucha for health-promoting markers including enzyme activity, bioactives, antioxidants, polyphenols, and amino acids.A key part of the project aims to investigate possible direct and indirect anti-inflammatory properties of kombucha by exploring physical or emotional health benefits after consumption. The feasibility of using a home brewing system to produce kombucha will also be tested. The project will also explore consumer preferences and barriers to consumption to inform the development and marketing of functional beverages including Kombucha beverages. Overall, the project will provide valuable and innovative data both from science and from the marketplace that will, in partnership, help develop world-leading and game-changing, innovative products for the market.