Functional Foods
There is an extensive ongoing functional foods research programme at Ashtown Food Research Centre (AFRC) driven, to a large extent, by the major commercial interest worldwide in functional foods. Functional foods are defined as those that offer ‘something extra’ in terms of health benefits than the basic food item, e.g. probiotic-enriched yoghurt versus ordinary yoghurt. The term inherent functionality can also be used to describe health-promoting constituents occurring naturally in foods such as antioxidants in fruits and vegetables or conjugated linoleic acid in meat products.
Gluten-free bakery products
Gluten-free products are an example of an ‘inverse’ functional food where gluten is specifically excluded rather than included. The focus is on producing gluten-free products that are of equal quality to their gluten-containing counterparts. This embraces formulation with non-wheat starches, novel proteins (as replacements for gluten), hydrocolloids and other ingredients using a modelling approach [i.e. response surface methodology (RSM)] and embracing the inclusion of inulin to enhance dietary fibre status (see more...). Product reformulation and in-vitro testing of low glycaemic index breads (both conventional and gluten-free) is a major new research area as is characterisation of β-glucans from oats, barley and seaweed as potential health-promoting agents for use in a wide range of foods. (eimear.gallagher@teagasc.ie)
Bioactives in fruit & vegetables & their products
Fruits, vegetables and their products have high inherent functionality via bioactive compounds, and especially antioxidants such as anthocyanins and flavonoids. The retention of these constituents in minimally and fully processed products is under intensive investigation and by-products of fruit and vegetable processing are being investigated as sources of bioactive compounds. Activities in the EU Integrated Project ‘ISAFRUIT’ include screening apple varieties and other tree fruit from Europe for antioxidant capacity and also the isolation of bioactive fractions from apples for inclusion in other food products (see more...). Research on the stability of bioactive compounds in fresh fruit salads is ongoing as are studies on the retention of polyacetylenes in minimally processed carrots. (nigel.brunton@teagasc.ie)
Taurine in seafoods
A number of recent medical studies have shown that taurine (circa 1.5g/day) is beneficial for cardiovascular health and helps to restore suppleness of human arteries [Fennessy et al., Circulation, 2003, 107 (3): 410-415]. Fish is a good taurine source and tests for taurine content were conducted recently at Ashtown Food Research Centre as part of the EU Integrated SEAFOODplus Project (www.seafoodplus.org). The content in four species purchased in supermarkets (eight test dates) was in the order plaice (126), cod (93), mackerel (69) and farmed salmon (53 mg/100g wet weight). Values for spot samples of a number of other species were albacore tuna (155), ray wing (128), wild salmon (53), siki shark (44), whiting (35), Greenland halibut (28), roundnose grenadier (6) and Baird's smoothhead (5mg/100g wet weight). These data indicate that fish species have different levels of inherent functionality (in terms of taurine status) with albacore tuna having the highest level. In another set of trials additional (circa 1% as eaten) taurine was introduced into tuna fish cubes by tumbling, and into salmon sides by injection thus making the samples potential functional foods. In the former, the enriched cubes were subjected to a range of processing and cooking conditions to study the retention of the added taurine. The results showed that most of the added taurine was retained (see more...). Contact ronan.gormley@teagasc.ie for more information.
FunctionalFoodNet
Personnel from AFRC have a major role in the ongoing (2006-2008) EU FunctionalFoodNet project (www.functionalfoodnet.eu) which distils innovative outcomes from functional food research projects (funded by the EU and others) for transfer to over 150 companies Europe-wide involved in functional foods. The strategic aim of FunctionalFoodNet (FFNet) project is to strengthen food industry innovation in functional and healthier foods. The functional food area is expanding rapidly in most developed countries and there are significant commercial opportunities for companies. FFNet will help companies exploit these opportunities via its interactive workshop programme and company networks. Over 150 companies from more than 20 European countries are participating and the project goals are being achieved via:
**technology and information transfer to participating companies (both small and large) on new scientific research outcomes on functional foods, on European and national markets, and on the legal aspects of functional food production and claims in Europe
**proactive networking of non-competing companies thereby establishing new collaborations and business relationships throughout Europe
**forming a collaborative platform of European actors including food and ingredient companies, scientists/technologists, health professionals, and marketing and innovation specialists
**establishing a number of trans-European product specific working groups comprising companies who are proactive in the development of functional food products
This project has produced successful outcomes to date and details are on the project web site (www.functionalfoodnet.eu). Further information can be obtained from ronan.gormley@teagasc.ie
