Functional Foods & Health

Science programme: Functional Foods & Health

HortResearch is investigating technological and health synergies in the combination of dairy ingredients with fruit and vegetable polyphenols.

Plant polyphenols, the natural antioxidant compounds in fruit and vegetables, are associated with a lower incidence of cancer and cardiovascular disease.

Likewise, milk is a fresh, wholesome and healthy food product with high nutritional value, and positively contributes to immunity, bone and gut health.

We are studying the effects of interactions between dairy ingredients and different combinations of plant phytochemicals so the final products will appeal to consumers.

Through the use of bioassays and animal and human clinical trials, we want to understand beneficial synergies in formulation and optimise the bioavailability and bioactivity of the healthy ingredients.

Proven bioavailability and health efficacy will enable delivery of value-added products with sustainable premium in the functional and wellness food market.

To understand how formulations and processes affect the dairy/fruit interactions, we are applying a broad range of scientific capabilities. These include:

• Biochemistry
• Food science and technology
• Food formulation
• Sensory science
• Consumer science
• Bioassay technologies
• Animal and human trials.