Innovative Food Formulation
Foods that are energy dense and nutrient poor are widely available at different points of sale. As a result, many people are eating large amounts of food high in fat, sugars and salt/sodium; this leads to unhealthy diets, that may result in a wide range of illnesses. At the same time, the need for sustainable and safe food ingredients in an unsettled world gives tremendous challenges to the food industry. In this context, the science of food formulation is crucial for a transition towards healthy and sustainable diets.
Understanding the functionality of ingredients during food processing
Wageningen Food & Biobased Research provides insights into the dynamic ingredient interactions and ingredient functionalities during food processing. With cutting-edge facilities for ingredients and product characterization and mechanistic approaches in dissecting the chemical and physical changes occurring during food processing, in relation with sensory properties, we empower our industrial partners in:
- cost-effective functional ingredients from side-streams
- nutritional composition without compromising on consumers' acceptance
- animal-based ingredients or ingredients which are not available
- to fine-tune texture, taste, and appearance
Together, let's pave the way for a healthier global food landscape where nutritious and tasty foods are accessible, and rewarding to all.
Examples
REBUS a successful reformulation with positive health effect;
NUTRIFOODS: Use of local African crops to fully replace imported wheat
EXTREAMS Back-engineering of functional and cost-effective ingredients;
SHIFT-SALT Towards healthy diets through salt reduction in soups and sauces.