The aim with research in this focus area is to contribute to the development of profitable and sustainable food products, based on grain and other plant based raw materials.
Specific priorities 2018
- Health benefits of grain
- Improved bread quality and sustainability
- Fractioning of grain for innovative ingredients for healthy and delicious food
- Packaging suitable for cereals
Text updated August 29, 2018.
Health benefits of eating grain products
The research should investigate health benefits of cereal grain and give knowledge that supports the development of tasty food products with positive health effects. We are keen to receive applications that address health benefits both at individual level (personalised nutrition) and at group level. We expect that applications, where this is relevant, take into consideration how such knowledge can be used to support future health claims. Examples worth mentioning include the link between wholegrain and the effects of different grain fractions on metabolic syndrome, regulation of blood sugar and insulin, bowel health and cognition.
Fractioning of grain for innovative food ingredients
The further processing of grain needs to be developed and made more efficient. To achieve this, we need a better understanding of yield, concentration and cost of production for the specific fractions. We also need more knowledge on the functional properties of the fractions and the consumers acceptance. We have previously pursued projects within the area of the fractioning and extraction of wheat bran and oats. These need to be scaled up and industrialised. We are also interested in proposals for projects that specifically focus on the processing of oat lipids and wheat germ. If you have a project idea, we would be happy to discuss choice of materials and processes before you submit your application.
Improved bread quality
The aim of the research is to extend the shelf life of bread by improving its quality in terms of the crust crispiness and the softness of the crumb. We believe that this can be done by increased understanding of how water, flour quality and other ingredients interact with each other at different steps in the process, all the way from baking to the bread being consumed.
Another area of interest is clean label bread with improved shelf life quality. One relevant concern is whether it is possible to achieve this without using additives such as ascorbic acid in the flour.
The goal is to increase knowledge in the entire packaging chain, in order to be able to make optimal choices of packaging solutions for cereal-based products.
Relevant questions are:
How the choice of material can be optimised to achieve the best functionality and sustainability with the lowest environment impact? How the communication on the best choice of materials can be done to consumers, customers and stakeholder organisations to achieve maximum credibility?
What are the possible choices for plastic packaging and how should such factors as functionality, oil-based or sugar-based, plain or laminated, biodegradable or compostable, recyclable or waste to energy, formation of micro plastics etc, to be addressed?