Development and implementation of dairy chain valorization strategies for the production of Functional foods, nutraceuticals and food supplements associated with several potential health benefits
Natura Lattea is finalized as an effective opportunity for the activation of a stable collaborative innovation research network between farms,agri-food companies and research centers. The main goal is the creation of added value for agricultural products. Research activities aim to improve pilot development with technology transfer for the production of new functional foods.
The project activities will be diversified according to specific objectives:
- Recovery of high value fractions from milk/derivatives of buffalo and vaccine A2
- Production of fruit extracts and essential oils from aromatic plants
- Preparation of protein extracts
- Characterization and enhancement of ingredients and bioactive ingredients for the development of health food
- Encapsulation of single ingredients or complexes in natural matrices capable of optimizing stability and delivery
- Nutritional, sensorial and health-giving characterization of finished products
- Validation of the health-giving effect of functional foods and nutraceuticals
Taking into account the particular interest expressed by the community for a healthy nutrition, the project intends to create a network aimed at the production of innovative food and functional products based on milk with integral extracts of fruit and officinal plants. The nutritional enhancement will be addressed to two types of milk: buffalo and Pezzata Rossa vaccine, which intrinsically possess a higher nutritional value and are an image of Campania's milk production.
The innovative approach of Natura Lattea takes concrete form in the use of latest generation technologies, aimed at improving product quality, certifying traceability and safety. The mission is to create a system to encourage integration and networking for competitive development in complementary sectors, from production to transformation to validation. In a saturated and highly competitive market such as that of milk and its derivatives, the creation of an innovative food network is the key element capable of allowing an increase in the profitability of each individual company involved. With regard to the innovative product development, the innovation of food products takes concrete form the creation of products containing bioactive molecules with defined and validated health properties.
The innovation objectives will be aimed at:
Genetic improvement of Pezzata Rossa for the exclusive production of A2 milk
The reduction of the environmental impact due to the enhancement of agro-industrial processing waste
Improvement of the competitiveness of agricultural enterprises, through the production of functional food with greater added value
Expected results
Characterization of ingredients and bioactive ingredients for the development of health food
- Recovery of high value fractions and / or bio-based molecules (proteins, peptides, phytocomplexes, prebiotics) from different matrix (milk, fruit and vegetables) as well as by-products from the food industry (whey, colostrum)
- Development of next generation probiotics; development of microbial strains for the production of new fermented foods with an improved health profile
- Identification of new concept of prebiotics, not only single molecules but sets of different compounds delayed in controlled release polymers for the optimization of stability and biological activity
Production of functional foods and nutraceutical supplements created for nutritional needs of specific population groups
- Production of new personalized functional foods designed to meet specific needs of target groups such as, children, pregnant women, the elderly, athletes, subjects sensitive to allergens, intolerances
- Development of fermented and non-fermented foods and drinks based on milk and fruit with high nutritional value and low allergenic potential
Chemical, nutritional, sensorial, health and nutrigenomic characterization of the ingredients and finished products
- Validation of the health characteristics for obtaining health claims at EFSA