Result description
KU Leuven and Quadram Institute Bioscience and a major food product multinational have developed a prototype functional powder rich in Slowly Digestible Starch that can be used in a variety of oat-based food products such as drinks, shakes and porridges. As part of an R&D project, cereal starch digestibility has been altered by adapting ingredients and varying processing parameters. The developed product prototypes perfectly align with the current EFSA sustained energy release health claim entitled “Consumption of products high in slowly digestible starch raises blood glucose concentration less after a meal compared to products low in SDS”. This EFSA health claim pertaining to the health benefits requires that the food product is cereal-based and satisfies the following requirements:
i) 60% of the energy provided by the product originates from available carbohydrates,
ii) 55% of the available carbohydrates is starch (i.e. starch digested in the small intestine), and
iii) 40% of the available starch is Slowly Digestible Starch.
Addressing target audiences and expressing needs
- Business partners – SMEs, Entrepreneurs, Large Corporations
- Technology Transfer Expertise
- I/we wish to transfer my/our IPR to an interested party
EIT Food is inviting organizations that can benefit from implementing the technologies developed in this project and contribute our mission of “Healthy Lives through food”. These may be developers of food products that are seeking to launch a new product or are seeking to make improve on existing recipes.
- Other Actors who can help us fulfil our market potential
- Research and Technology Organisations
R&D, Technology and Innovation aspects
The products have been tested at lab scale and with consumers. The intellectual property developed as part of the project includes:
- – Ingredient bills and production protocols for oat-based cookie-type products and spoonable breakfast products.
- – Expert sensory panel results and sensory profiles.
- – Compliance of the developed products with the EFSA Health Claim taking into account ingredient bills, processing steps, total starch and slowly digestible starch contents and energy density profile.
- – Technical documentation relating to the industrial production of the oat-based sustained energy release spoonable and solid breakfast products.
- – Description of the market opportunity for the products.
Result submitted to Horizon Results Platform by
EIT Food
