One big family
Lantmännen is an agricultural cooperative founded on the deep knowledge our farmers have aquired over generations. We make farming thrive and work together to take responsibility from field to fork.
The goal of this focus area is to contribute to a sustainable and profitable development of the food area with grain and other plant based raw materials as base.
The areas below are prioritised.
The research should highlight the health effects of grain and provide knowledge that supports the development of tasty foods with health claims, such as the favourable association between whole grain and cereal grain fraction consumption and the metabolic syndrome, regulation of blood sugar and insulin, bowel health and cognition.
Just over one percent of the population suffer from gluten intolerance/Celiac Disease. We are interested in projects that focus on eliminating the negative effects of gluten in this group. The goal is eventually to be able to offer all gluten intolerant individuals bread and other foods, that are both of good quality and have positive health effects.
The further processing of grain needs to be developed and made more efficient via different fractionating techniques with the focus on processes, identifying the functional properties of the fractions, quality assurance and maximising the concentrations of specific fractions. This should be achieved by finding uses for all fractions such that no new side streams are formed and to calculate costs and potential profitability.
We are interested in fractions that have a high concentration of fibre, starch, proteins, lipids and phytochemicals. In addition, we are interested in proposals for projects that specifically focus on the processing and fractionating of oat fat and wheat germ.
The goal of the research within this area is to improve bread quality, with the focus on crust and crumb crispness, and to develop knowledge that can be used to produce clean label bread. We believe that this can be done by increasing understanding of how water, flour quality and other ingredients interact with each other at different steps in the process during baking and storage.
The goal is to increase knowledge in the entire packaging chain. For instance, about how different choices can extend the shelf life of packaged bread with retained qualities during its shelf life, how the environmental load can be reduced and how communication with consumers can be improved.
The goal of this sub area is to understand how new findings within brain research and behaviour science influence consumer choices in stores and the ways in which such can be influenced by design and placement in stores etc.