Functional ingredients for a healthy food industry

健康食品行业的功能性成分

• 批准号: RGPIN-2016-04714
• 负责人: Orsat, Valerie
• 金额: $ 2.77万
• 依托单位: McGill University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2017
• 资助国家: 加拿大
• 起止时间: 2017-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=637731
• 关键词: Functional; ingredients; healthy; food; industry

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).

千禧一代是下一代消费者，他们正倾向于使用新成分的更健康饮食。在另一端，老龄化的X一代和婴儿潮一代也在寻找健康的选择，以减少他们患与饮食有关的慢性疾病的风险。 感兴趣的成分包括益生元、益生菌、降脂、降盐和整体健康增强成分。该研究计划的长期目标是生产功能性食品和成分，这些食品和成分具有技术功能特性（如质地增强剂）或健康促进特性（如调节血糖）的可销售属性。