Case Studies

The Riddet Institute is engaged in exciting work that revolves around understanding what is needed to create new, healthier foods in the future. Below are some examples of fascinating research made by some of our Principal Investigators, however, more exemplary work can be found in our Research Publications tab and in our News stories.

Dr Te Morenga's work on developing better methods for assessing sugar intakes could lead to better estimates of the amount of free sugars populations are consuming, and in turn result in more confidence predictions of the extent to which sugary foods and drinks are associated with increasing rates of non-communicable diseases.
Controlling the bioavailability of fatty acids will help people with high blood lipid levels
Glycaemic glucose equivalents (GGE), represents the glycaemic potency of whole foods as consumed in relevant quantities. This is more useful for consumers, nutritionists and food producers than measures based on food carbohydrate composition alone.
Riddet Institute Principal Investigator Professor R. Paul Singh from the University of California, Davis, is developing a fundamental understanding of how solid foods disintegrate in the body under the combined influence of physical forces and biochemical reactions.
The omega-3 technology developed by Professor Harjinder Singh is now being marketed across Europe and North America by Croda Europe