Priority Research Programme
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1 Priority Research Programme Science of Food Distinguished Professor Harjinder Singh Riddet Institute, Massey University
2 Science of Food - Goals 1. Establish a cluster of expertise in developing prototype high-value foods for clinical validation. 2. Develop NZ Inc capability in the translation of clinical/nutrition knowledge into practical, innovative food formats with consumer appeal. 3. Support the needs of the HVN health programmes and integrate food science and technology into the HVN health target programmes.
3 Science of Food Projects Project 1: Scanning the Horizon Project 2: Bioactive Food Systems
4 Research Team Prof. Harjinder Singh Dr Simon Loveday Dr Abby Thompson Dr Matt Miller Prof. Charles Eason Dr Brendan Haigh Capability development: > Postdoc (Z. Niu) drug delivery > Postdoc (A. Fani) food formulation > Research Officer (A. Rashidinejad) decision support system > Ph.D. student co-funded by Riddet/MFAT Dr Arlene McDowell Assoc. Prof. Yoav Livney Lynley Drummond
5 Scanning the Horizon Goal: to provide up-to-date tailored intelligence on international practice in the development of foods for heath and wellness Food Regulations Patent Literature Industry Intelligence search search search Compile & interpret Navigate food regulations in export markets Identify opportunities for innovation Understand what competitors are doing
6 Outputs: Case Studies and Reports
7 Patents Published Since Original Report
8 Bioactive Food Systems Protecting and delivering bioactive compounds in food systems Food matrix Delivery system Bioactive Food System/product Stable Safe Tasty Bioavailable Effective
9 Why is this important? > Bioactive compounds are essential and non-essential compounds that occur in nature and have an effect on human health. > The development of foods, validated to elicit specific health benefits, often requires the addition of concentrates or extracts of the identified bioactive compounds or groups of compounds from source materials. > This enables the delivery of characterised and quantified levels of the bioactive compounds in the final formulated food product, which together with putative mechanisms of action is essential to achieve validated health claims.
10 Key Food Formulation Challenges > Bioactives differ widely in their molecular, physiochemical and physiological properties > Compatibility with food matrix and processing conditions > Incorporation of bioactive into functional foods leads to: - solubility problems - flavour, taste and texture issues - retention of physiological activities - bioaccessibility and bioavailability - food matrix/structure effects on kinetics of release
11 Delivery Systems for Protection of Bioactives Hydrophilic Hydrophobic Surface active (amphiphilic) Extremely bitter or astringent Live or dead microorganisms
12 Specific Objectives Decision Support System (database) to support the development of foods containing bioactive compounds Prototype bioactive-fortified food/beverages for human clinical trials Novel bioactive delivery systems for gastric protection and target delivery to specific regions within the gastro-intestinal tract > Metabolic Health > Elite Gut > Immune Health > Weaning Foods NZ Food and Beverage Industry (Industry Reference Group)
13 Expected Outcomes > A guidance tool aimed at providing options for the effective formulation of bioactive compounds into foods, for use by the HVN Health Platform Programmes and the wider F & B industry. > Prototype food products that protect the bioactive compounds through processing and storage, whilst ensuring release during digestion. > Prototype products for use in HVN Health Platform Programmes clinical trials. > New IP (patents, technical knowhow) on novel delivery systems and/or food formulations containing protected and highly bioavailable bioactive compounds
14 Future Directions > Advanced bioactive delivery platform, with a focus on targeted delivery to substantially enhance bioavailability > Develop a new research programme on protecting the natural benefits of whole foods > Explore new technologies to minimise the loss of bioactives and health-enhancing components during processing and distribution
15 Disruptive Technologies: Examples > Microwave-assisted Thermal Sterilization (MATS) > Shockwave Technology > High Pressure Processing
16 Future: Healthier by Nature > Food science will continue to drive the development of new products with natural ingredients so that they not only benefit health but also taste great > Develop new concepts around whole food matrices/crude fractions/health enhancing components > Innovative textures, formats and formulations of products specifically designed for a range of consumers (age groups, demographics etc)
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