Nutritional and Structural Design of Natural Foods for Health and Vitality (Healthy Structuring)

DESCRIPTION

Within "Healthy Structuring" the IASP was responsible for the work package "Tailored Raw Materials". The concept of "Healthy Structuring" was based on the results of epidemiological studies suggesting that the consumption of high amounts od fruits and vegetables can reduce the risk of chronic diseases. The hypothesis was that minimal processed ready-to-eat products lead to a higher consumtion of vegetables and that a high bioavailability of key micronutrients (e.g. lycopene in tomatoes, betacarotene in carrots, folate in broccoli) positively affect human health. The main objective was to formulate validated technological processes in order to improve the sensory, nutritional and structural properties of the ready-to-eat vegetable products. Research work was focused on the detection of the influence of agronomic and storage conditions on the properties of the raw materials - tomatoes, carrots and broccoli - and on the development of appropriate and gentle processing steps. The higher bioavailability of key micronutrients and the improved antioxidative properties were proven in vitro as well as in vivo nutrition surveys. In summary, "Healthy Structuring" was combining consumers and producers interests by development of innovative vegetable products with additional health benefits applying tailored raw materials and optimised novel process techniques.