New Foods Development, Nutrition and Health

Food Digestion & Health: in vitro studies

 

Efforts to develop food products for specific population groups need to assess how these are digested and absorbed to provide the desired benefit. In this sense, the IIAD has the equipment and knowledge necessary to simulate gastrointestinal digestion processes and to help companies to design foods with specific functionalities.

Reformulation of traditional products with healthier ingredients

 

Consumers, aware of the importance of food in health, increasingly demand products with a better nutritional profile and a lower amount of salt, saturated fats and added sugars, but maintaining the desired organoleptic characteristics. In the IIAD we have a long history in the substitution of sugars in a wide range of products, use of alternative cereals in bakery, substitution of fats, incorporation of fibers, vitamins and minerals, etc..

Formulation and development of functional foods for specific population groups

 

In the joint path of science and the agri-food sector towards nutrigenomics (personalized nutrition according to the genetic constitution of each person), one of the great areas of development is the formulation of food for specific population groups. In this sense and with the aim of being able to incorporate beneficial compounds in the prevention or treatment of certain diseases or physiological disorders, the IIAD has developed a procedure of impregnation to the vacuum that allows to formulate natural products and to modify its composition in a controlled way without affecting to a great extent its organolépticas characteristics.

Encapsulation of bioactive compounds

 

Development of nano or microencapsulated active compounds for use as food additives, inclusion in active packaging materials, field or post-harvest applications of fruits and vegetables. It seeks to increase the protection of active agents against external agents such as oxygen, acidic or altering media that can modify its molecular structure, inhibiting its function at the target point. This is the case of antioxidant compounds or therapeutic compounds that must traverse unaltered the digestive tract for proper intestinal absorption. The group has developed antimicrobial / antioxidant encapsulation processes using different techniques: liposome encapsulation, high pressure emulsification, spray drying and using polymer supports

Ingredients and Technologies for the improvement of the probiotic and / or antioxidant effect in foods

 

Strategies to ensure the availability of functional ingredients (mainly antioxidants and bacteria with a probiotic effect) in liquid and formulated foods subjected to different transformation processes, which guarantees a better nutritional profile without affecting the technological and organoleptic characteristics of the final products.

Fermented probiotics from vegetable milks

 

Development of fermented products with probiotic bacteria from cereal and nut smoothies - commonly called "vegetable milks" -, which are an alternative to conventional yogurts. These products have components of great nutritional interest that can provide numerous health benefits, both for groups of consumers with specific characteristics (lacto-intolerant, allergic to cow's milk, vegetarians ...) and for the general population. They have a profile of healthy fatty acids and carbohydrates with low glycemic index (suitable for diabetics) and are an important source of vitamins of group B and E, antioxidant compounds (phytosterols and / or polyphenols) and dietary fiber.