Greencell, Limagrain Ingredients, Mondel\u0113z International, INRAE, and the University of Clermont Auvergne announce the launch of the collaborative project NutriTious: “Formulation of new functional and sustainable foods for nutrition and gut microbiota.” Over four years, these public and private actors will collaborate on innovation challenges in plant-based food and fermentation to formulate new functional and sustainable foods for nutrition and gut microbiota.<\/p>\n
By bringing together actors from the agri-food industry and research who will pool their expertise and knowledge, the NutriTious project aims to develop new foods containing ingredients from the fermentation of fiber-rich coproducts with nutritional benefits for the gut microbiota. Specifically, the goal is to develop a biscuit based on a fermented ingredient from milling coproducts with a second-generation probiotic strain and flour rich in resistant starch, “high in fiber,” and with a health claim on postprandial glycemia.<\/p>\n
This four-year project will be marked by key research and development milestones to overcome technological barriers throughout the value chain and result in the creation of food and nutritional products with a characterized health effect. Supported by France 2030 as part of the call for projects operated by Bpifrance on behalf of the State, it has a budget of \u20ac3.81 million, including \u20ac2.51 million in state aid.<\/p>\n
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Greencell leads NutriTious, a collaborative project for the formulation of new functional and sustainable foods for nutrition and gut microbiota.<\/p>\n","protected":false},"author":2,"featured_media":5256,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-5260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\n