MaxFibre - Incorporation of low cost dietary fibre micropowder into commercial bakery products for societal health

联合国警告说，“我们的粮食系统正在失灵，COVID-19大流行正在使情况变得更糟”，并明确指出“我们必须加强营养社会保护体系”。在2019冠状病毒病大流行期间和之后改善饮食以帮助恢复更为重要。英国的公共政策正迅速转向在食品中加入更高水平的膳食纤维，特别是针对经济拮据的社会经济群体CDE的低成本产品。2015年7月发布的政府指南（SACN, 2015）和英国公共卫生部（2016）建议将膳食纤维摄入量增加到每天30克，作为健康均衡饮食的一部分。然而，在英国，大多数成年人每天平均只吃18克左右。如何在不影响食品质量和食品感官特性的前提下，利用可持续和低成本的膳食纤维来源来增加膳食摄入量，仍然是一个挑战。烘焙产品是英国和西方饮食中膳食纤维的主要来源，约占每日膳食纤维总量的25%。该项目的目的是在烘焙食品中引入一种微粉形式的天然低成本膳食纤维来源，提供健康的烘焙食品，其营养声称是增加纤维和降低糖/脂肪蛋糕产品（减少20%糖和/或减少30%脂肪），两者都具有令人愉悦的感官特性。该项目的目标是大批量的工业面包生产过程和“抓着就走”的蛋糕行业，增加了新的纤维配方

The UN warns 'Our food systems are failing, and the COVID-19 pandemic is making things worse' and clearly points out 'we must strengthen social protection systems for nutrition' June, 2020\. It is even more important to improve diet during and after the COVID-19 pandemic to aid recovery. UK Public policy is rapidly shifting towards the inclusion of greater levels of dietary fibre in foods especially for low cost products targeted at socioeconomic groups CDE, where choice is financially constrained.Government guidelines published in July 2015 (SACN, 2015) and Public Health England (2016) recommended to increase dietary fibre intake to 30g /day, as part of a healthy balanced diet. However, most adults are still only eating an average of about 18g/day in the UK. It is still a challenge to use sustainable and low cost dietary fibre source for increasing dietary intake without compromising the food quality and sensory properties of foods.Bakery products are a main source of dietary fibre in UK and western diet, providing about 25% of total dietary fibre daily diet. The aims of this project are to introduce a natural and low cost dietary fibre source in a micropowder format to bakery food products, delivering healthy baked goods with the nutrition claim of increased fibre and lowered sugar/fat cake products (20% sugar reduction and/or 30% fat reduction) both with pleasing sensory properties .The project targets the high volume industrial bread manufacturing process and the "grab and go" cake sector with new increased fibre formulations