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Description
The project aims to investigate the health properties of novel plant-based snacks, produced by extrusion technology using pea starch, pea protein and oat fiber.
These novel plant-based snacks may play an important role to a healthy vegetarian diet that needs a balanced amino acid composition and enough micronutrients such as iodine, zinc selenium and vitamin B12.
In the scope of FoodProFuture project Nr 267858 (WP3-Processing Technologies and Model Foods, coordinated by NOFIMA), one of the aims is to incorporate plant protein-rich fractions into model food products using extrusion cooking.
The
Summary of the results
This initiative contributed to strengthening the bilateral relation between iBET and Nofima AS through the preparation of project proposals already submitted and approved for extra-funding. Up to date, one project proposal was approved by the call of iBETXplore (iBET internal projects - ref: iBETXplore19/20- BRAVO). Moreover, another project entitled GreenPlantFood was submitted and granted, which is a collaborative project (KSP 319049) to meet challenges in society and industry financed by the Norwegian Research Council and the Food Industry. These projects will support the collaboration of both institutes and will contribute to develop further joint work in the field of Food & Health.
Overall, this bilateral initiative - ExtraSnack - allowed to create synergies between researchers and institutes, to share knowledge and experience in the different areas of intervention of this project and in the field of Food Technology in general, contributing for the production and characterization of the healthy snacks.