Functional ingredients for a healthy food industry

千禧一代是下一代消费者，他们正在倾向于使用新成分的更健康的饮食。在光谱的另一端，老龄化的X世代和婴儿潮一代也在寻找健康的选择，以降低他们患上与饮食有关的慢性病的风险。令人感兴趣的成分包括益生菌、益生菌、降脂、降盐和全面促进健康的成分。这项研究计划的长期目标将是生产具有适销对路的技术功能特性(如质构增强剂)或促进健康特性(如调节血糖)的功能性食品和配料。

Millennials are the next generation of consumers, and they are trending towards healthier diets with novel ingredients. At the other end of the spectrum, the aging Generation Xers and baby boomers are also looking for healthy options to reduce their risks of diet-related chronic diseases. Ingredients of interest consist of prebiotics, probiotics, fat lowering, salt lowering and overall health enhancing ingredients. The long term objective of this research program will target the production of functional foods and ingredients with marketable attributes for either their techno-functional properties (such as enhancers of texture) or their health-promoting properties (such as in the modulation of blood glucose).