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New Sources of Natural, Gastric Stable, Food Additives,  Colourants and Novel Functional Foods

New Sources of Natural, Gastric Stable, Food Additives, Colourants and Novel Functional Foods

Objective

Functional foods provide a buoyant growth sector and the use of carotenoids is the most dynamic not only as colorants but as food additives. One issue with these products is their instability both on the shelf and upon digestion. Recently, gastric-stable bacterial-derived carotenoid preparations have been discovered by members of this consortium and these 2nd generation carotenoid preparations, and the bacteria that produce them will be studied. Existing prototypes will be developed as potential food additives but an extensive screen for new 2nd generation prototypes will also be made from marine environments. The consortium includes microbiologists, biochemists and food bio-technologists and will determine the identity of new carotenoid preparations and the bacteria that produce them. The nutritional value of these bacteria will be assessed and a risk-benefit assessment made using modern metabolomic technologies as well as traditional toxicology in order to designate the prototypes as QPS (ie, qualified presumption of safety). Bioprocessing of these bacterial carotenoid preparations will eliminate traditional chemical synthesis and the use of organic solvents. Also the delivery system will utilise a synergistic biological matrix making it a sustainable source. The use of these bacteria as colour-nutritional additives will be assessed by process optimisations, colour and texture analysis. The consortium includes 9 partners, including one ICPC and one associated country. Two IND partners, one an SME, will work together to exploit prototypes as additives, colourants and as functional foods. This will include patenting, licensing and the opening of new markets. Both IND partners are looking for new markets in the food additive/functional food sector and this project will enable them to identify new markets. The project will directly impact the food industry by developing new, natural as well as novel food additives and ingredients that can replace synthetic ones.
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Coordinator

ROYAL HOLLOWAY AND BEDFORD NEW COLLEGE

Address

Egham Hill University Of London
Tw20 0ex Egham

United Kingdom

Activity type

Higher or Secondary Education Establishments

EU Contribution

€ 1 072 922

Administrative Contact

Jenny Febry (Ms.)

Participants (7)

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JOHANN WOLFGANG GOETHE-UNIVERSITATFRANKFURT AM MAIN

Germany

EU Contribution

€ 398 479

UNIVERSITA DEGLI STUDI DI NAPOLI FEDERICO II

Italy

EU Contribution

€ 348 378

AQUAPHARM BIODISCOVERY LIMITED

United Kingdom

EU Contribution

€ 353 623

TRUONG DAI HOC Y DUOC TP.HCM

Vietnam

EU Contribution

€ 211 787

ISTANBUL TEKNIK UNIVERSITESI

Turkey

EU Contribution

€ 282 636

INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE

France

EU Contribution

€ 331 276

NESTEC SA

Switzerland

Project information

Grant agreement ID: 207948

Status

Closed project

  • Start date

    1 June 2008

  • End date

    30 November 2011

Funded under:

FP7-KBBE

  • Overall budget:

    € 4 102 563

  • EU contribution

    € 2 999 101

Coordinated by:

ROYAL HOLLOWAY AND BEDFORD NEW COLLEGE

United Kingdom

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