FoodFort: New tool for functional food designers
The Riddet Institute is pleased to announce the launch of FoodFort. A new tool to help researchers, food manufacturers, food scientists/researchers, lecturers and policy makers, make decisions about the fortification of foods with bioactive compounds (compounds that have beneficial effects on human health).
FoodFort is directly beneficial to anyone wishing to build or understand food products with added bioactives. Consumers will benefit from functional foods and the health advantages they offer, as they are designed based on scientifically proven functionality. FoodFort can help with quick and efficient filtration of the information around bioactive delivery. The user can then choose the suitable delivery method, for the specific bioactive they want to include in their food product, or choose the right food to carry the encapsulated bioactive.
The database, accessed via our new portal, was built with summarised information from the published scientific literature about fortification of foods. This information includes techniques for encapsulation or delivery of bioactives such as probiotics, polyphenols, carotenoids, vitamins, minerals, and peptides, all currently used to deliver health properties to consumers through food. Important information is available on the application of different food-grade materials for the protection of bioactives, current functional foods supplemented with encapsulated bioactives, and the main improvements/outcomes achieved by encapsulation.
FoodFort forms part of the Riddet Institute’s work on the High Value Nutrition (HVN) National Science Challenge Ko Ngā Kai Whai Painga. HVN has the mission to grow New Zealand’s science, to take high value healthy foods to the world. The HVN Science of Food team at the Riddet Institute worked on the project, led by Dr Ali Rashidinejad. They assessed the available information, filtered, and summarised, according to its suitability and scientific validity, before entering it into the portal. In this way, the Riddet Institute is able to support the development of the right foods in the best format to deliver proven health benefits.
The Riddet Institute’s director, Science of Food team leader and Massey University Distinguished Professor Harjinder Singh is delighted with the new tool. Professor Singh says, “This is a significant advancement in food product development and design. This tool – which can be used by industry and researcher alike – will significantly reduce time and effort with food prototype design. Many food products tested in a shorter time, means products with significant health benefits can reach consumers quicker. The Riddet Institute is delighted to have taken the lead in this endeavour that will support our industry colleagues”.
For more information on FoodFort, please contact Dr Ali Rashidinejad at the Riddet Institute
Please register to use FoodFort via our online portal. Copy this link into your web browser and follow the registration instructions: https://foodfort.riddet.ac.nz/
