Innovation, consumer understanding and food processing knowledge for increased sustainability and health

WP1 Sustainable Food Innovation: Our focus is to improve innovation in companies and build the bridge between research and industry. We study both large and small companies, and examine how sustainability practices are integrated into established Norwegian food companies. The findings show an increasing adaptation between sustainability and innovation strategies, promoting collaboration and new business models. Innovations in products, processes and organization support the sustainability work and require new skills related to sustainability. We examine the entrepreneurial orientation and innovativeness of local food producers and evaluate their ability to learn from competition and explore new markets. Our goal is to facilitate the transition to sustainable innovations in established companies and promote innovative initiatives for small and medium-sized food producers. During the COVID-19 crisis, we utilized the Future Food network to create innovative solutions, strengthen collaboration and develop concrete projects to increase competitiveness. We also investigated sustainable business models and value chains in the bioeconomy and for plant-based food companies. To facilitate the transfer of knowledge, we developed methods to make research results available to the food industry with a focus on consumer-oriented product development. Design-based innovation, workshops and visualization tools were essential to transform research into practical results. Prototyping supported interdisciplinary collaboration and improved understanding and communication across disciplines. WP2 Consumer and Sensory: Our research in healthy eating examines the relationship between taste sensitivity, oral microbiota and preferences to understand their potential links with overeating and unhealthy eating habits. We discovered that taste sensitivity in children and young people affects their food choices. We assessed tactile sensitivity using various instruments and model samples, and explored the possibility of personalized, healthier food products. To understand the way food is eaten, we developed Face Scanner software (Food Behavior module) to analyze chewing and swallowing patterns in relation to food texture, helping the industry formulate food with specific textures that people like while reducing overeating. We investigated sensory barriers (taste and texture) in connection with healthier and more sustainable diets, and called for increased consumption of plant-based foods and the use of the whole animal, including residual raw material, in sustainable and innovative foods. Positive experiences with plant-based meals in school influenced pupils' attitudes towards vegetarian food. We also worked to reduce food waste in households through intervention studies with young consumers, with a focus on specific consumer groups and promoted methodological aspects of sensory and consumer research as well as associated statistical methods. We used co-creation methods with young people both in workshops and on an online platform, where the ideas generated for new products were evaluated by selected industry stakeholders, and emphasized the value of co-creative approaches for the Norwegian food industry. WP3 Food technology: Studies linking the quality of wet and dry textured proteins from peas and faba beans to the product quality of meat substitutes such as sausages and hamburgers have been carried out. To increase the nutritional value of plant proteins, protein digestibility must be increased, which depends on the texture. We have continued to work with Norwegian-grown vegetables as functional ingredients in vegetarian and meat products, and used various pre-treatment techniques and optimized analysis methods for phytochemicals, antioxidants, fiber and unsaturated fat, and protection against potentially carcinogenic substances and delayed fat digestion, which is linked to an increased feeling of satiety. The effect of the baking aid ascorbic acid, depending on the type of wheat, was studied and provided important insights for wheat growers and the milling industry. Bread with guar galactomannan attenuated postprandial insulin response, predicted by molecular characteristics in in vitro digestion. Alternatives to sucrose were tested in cranberry products to reduce glycemic load. Some semi-refined ingredients from seaweed were suitable as functional ingredients in gluten-free breads, and refined alginate produced bread without a sea taste. Mechanical tenderization and injection of protein hydrolysates into beef muscle improved tenderness and protein digestibility, especially for older adults. Promising results with beef and pork lung in sausages continued, with reduction in cooking loss, increased juiciness and redness when using 10% lung without influencing consumer preferences.