Functional ingredients for a healthy food industry

千禧一代是下一代消费者，他们倾向于使用新成分的健康饮食。另一方面，上了年纪的x一代和婴儿潮一代也在寻找健康的选择，以降低患与饮食有关的慢性病的风险。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。这项研究计划的长期目标是生产功能性食品和具有市场属性的成分，无论是其技术功能特性（如增强质地）还是其健康促进特性（如调节血糖）。

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).