Functional ingredients for a healthy food industry

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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).****Research work will concentrate on the processing of specialty grains and pulses (such as millet, lentils), through malting, fermenting, extrusion, etc. in the production of high quality ingredients for the formulation of new food products with improved nutrition. Processing of grains and pulses is often necessary to improve their digestibility. Understanding the functional characteristics of these ingredients will allow for their targeted utilization in food systems. Furthermore, the use of pulse ingredients in foods has the promise of increasing satiety in consumers and offering a high-protein alternative.****Novel sources of hydrocolloids targeting seed-hydrocolloids for their particular functional properties (techno and health) will be investigated. By offering physical, chemical, sensorial, and physiological advantages over other gel-forming compounds, plant-sourced hydrocolloids are promising ingredients especially in low fat formulations for their capacity to improve the food structure and mouth feel. This research will explore extraction methods to optimize the production of plant-based hydrocolloids while their performance and behaviour in food systems will be established (viscosity, gelling, texture, etc). Their role in food intake and glycemic regulation, their underlying modes of action and their potential food applications will be studied.****In the field of bio-molecules, research will pursue further on optimization and standardization of extraction by microwave, radio-frequency, electric field, etc., of high quality extracts from plant biomass. The stability of the extracts during storage, in food matrices, when encapsulated, and during their journey through the gastro-intestinal tract will be investigated to assess their effectiveness as functional food ingredients.****The development of novel foods and ingredients will meet the needs of the industry for producing "healthier-for-you convenient foods" for the benefit of consumers. The dynamic research activities of this research program will provide excellent training opportunities for highly qualified personnel in food engineering for the sustained growth of the Canadian food industry.***