Project Nudge Fibre - Nudge Nutrition for Improvement In Societal Health

英国人的饮食缺乏膳食纤维，营养研究表明，这与肠道健康方面的轻度和慢性疾病、糖尿病和冠心病都与低膳食纤维有关。在英国，所有年龄段和社会经济阶层的纤维摄入量一直低于政府的指导方针。超重或肥胖人群的比例在每个年龄组中都有所增加（自1993年以来）。在最贫穷的人群中，几乎有一半的人肥胖，而在最富有的人群中，这一比例仅为五分之一。[https://ageing-better.org.uk/health-state-ageing-2022][0]Yet “Food on the Go”是一个不断扩大的食品类别，其中很大一部分产品属于糕点子类别。公共卫生教育未能实现影响社区健康所必需的生活方式改变。高纤维盐和糖（HFSS）法规正在成为应对这一挑战的政策解决方案。英国食品工业生产大量富含纤维的侧流，可用于提高产品质量。轻推纤维专注于使用轻推营养来增加纤维摄取，并使用新的和新颖的方法超过HFSS目标。通常情况下，最便宜的产品缺乏膳食纤维，HFSS评分较低，并且面临消费者对变革的强烈抵制。高品质商业烘焙糕点的开发将使用来自英国的食品边流，这些食品边流目前是食品加工的副产品，具有较低的碳水化合物，增加的蛋白质和高达12倍的纤维含量。在价格和营养敏感的市场上，使用侧流产品导致英国提供具有成本竞争力的产品。通过使用轻推营养理论和具有成本效益的成分，它将在大量“移动食品”和价值范围产品中提供纤维水平，以增加膳食纤维和营养物质的消费，这可以应用于广泛的应用，确保最大可能的影响。该项目将侧重于提高工业烘焙糕点产品中纤维含量的感官、性能和机械性能。利用现代食品科学证明，高质量产品的范围可以在工业制造过程中成本有效地开发。该项目将把工业生产方法与新配方和最先进的感官分析相结合，以制定一条明确的市场路线。[0]: https://ageing - better.org.uk/health -状态-老化- 2022

UK Diets lack dietary fibre and nutritional research links this to both mild and chronic disease in gut health, diabetes and coronary disease to the low dietary fibre.UK fibre consumption consistently falls below the government guidelines in all age and socioeconomic categories. The proportion of people who are overweight or obese has increased in every age group (since 1993). Almost half of the poorest men and women are obese compared with just one-fifth of the richest. [https://ageing-better.org.uk/health-state-ageing-2022][0]Yet "Food on the Go" is a continually expanding food category with a significant portion of products in the pastry sub-category. Public Health education has failed to deliver the lifestyle changes necessary to impact community health. High Fibre Salt and Sugar(HFSS) regulations are emerging as a policy solution to address this challenge.The UK food industry produces significant volumes of fibre rich side streams that can be utilised to enhance product quality.Nudge Fibre is focused on using nudge nutrition to increase the fibre uptake inline and exceeding HFSS targets using new and novel approaches. Typically, the cheapest products lack dietary fibre, have poor HFSS scores and face significant consumer resistance to change.The development of high quality commercial bakery pastry will use UK sourced food side streams that are currently by-products of food processing that have lower carbohydrates, increased protein and up to 12x fibre content. The use of side stream products results in a UK supplied cost competitive product in a price and nutrition sensitive market.By using the nudge nutritional theory and cost-effective ingredients it will deliver levels of fibre in high volume "food on the go" and value range products to increase consumption of dietary fibre and nutritional's, that can be applied across a wide range of applications ensuring the highest possible impact.The project will focus on the sensory, performance and mechanical properties of increasing the levels of fibre in industrial bakery pastry products.The use of modern food science to prove that the scope for high quality products can be developed cost effectively in industrial manufacturing processes. The project will combine industrial production methods with novel formulation and state of the art sensory analysis to develop a clear route to market.[0]: https://ageing-better.org.uk/health-state-ageing-2022