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Increase in nutritional value of food raw materials by addition, activity, or in situ production of microbial nutraceuticals

Objective

This proposal's main objective is to improve the nutritional value of food raw materials and fermented food products. This will be accomplished by increasing the level of nutraceuticals in food products of dairy and soy origin. The targetednutraceuticals are low-calory-sugars, digestion-stimulating oligosaccharides andessential B-vitamins. These components will all be produced by food-grademicroorganisms. In addition, some undesirable sugars such as lactose, galactoseand raff nose will be selectively removed from either dairy or soy-containing food products. The involvement of industrial partners in the area of dairy, nutritional foods and starter production ensures dissemination of the scientific results in abroad range of Food (and Parma) applications.

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

STICHTING HET NEDERLANDS INSTITUUT VOOR ZUIVELONDERZOEK
Address
Kernehemseweg 2
6710 BA Ede Gld
Netherlands

Participants (7)

CAMPINA MELKUNIE BV
Netherlands
Address
Jules Verneweg 87
5000 HG Tilburg
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE
France
Address
Domaine De Vilvert
78352 Jouy-en-josas
LALLEMAND SA
France
Address
Complexe Scientifique De Rangueil - Hall Gilbert D
31405 Toulouse
UNIVERSITE CATHOLIQUE DE LOUVAIN
Belgium
Address
5/3,Place Croix Du Sud 5/3
1348 Louvain-la-neuve
UNIVERSITY COLLEGE CORK, NATIONAL UNIVERSITY OF IRELAND, CORK
Ireland
Address
Western Road
30 Cork
UNIVERSITY OF GRONINGEN
Netherlands
Address
30,Kerklaan 30
9750 AA Haren Gn
WAGENINGEN CENTRE FOR FOOD SCIENCES
Netherlands
Address
Kernhemseweg 2
6710 BA Ede Gld