Characterisation of novel ingredients with health benefits

Problem Addressed

Consumer trends are driving demand for healthier, more sustainable ingredients with demonstrated benefits. However, many innovative ingredients (plant-based, fermented, upcycled) require scientific validation of their nutritional and functional value to ensure market acceptance and safety.

What we do and how we do it

• Digestibility and bioavailability analysis to determine nutrient absorption.
• Protein quality assessment (content, amino acid profile and biological value).
• Rheological characterisation to evaluate performance in food formulations.
• Validation of functional properties (texture, flavour, stability) in food and feed prototypes.
• Scientific and regulatory support to facilitate market entry.

Key Benefits

• Scientific assurance of the nutritional and functional value of novel ingredients.
• Development of innovative, healthy and sustainable formulations.
• Reduced risk of rejection by consumers or regulators.
• Enhanced competitiveness in the ingredients and differentiated foods market.
• Opportunities to position products in high-growth segments (plant-based, clean label, functional foods).