The technology developed under the collaboration is designed to make the natural fibres of cereals, such as wheat or rye, more accessible to digestion by beneficial bacteria in the large intestine.
The fibres naturally present in cereal flours will be activated during the baking process without requiring the addition of external sources of fibre, according to the partners.
As part of the agreement, bread with activated cereal fibre is currently being tested in clinical trials on human volunteers. Conducted by the University of Leuven and Fugeia, the trials are designed to demonstrate how the natural activated fibres can act as prebiotic substrates for the intestinal flora.
“It’s rewarding to see that this technology, which was originally developed by our research team at the University of Leuven and transferred to Fugeia, is now on its way to reach the market,” said Jan Delcour, Fugeia’s co-founder and professor at the University of Leuven. “This illustrates the value of integrating the full knowledge chain, from basic through applied research to industrial applications that are beneficial to customers.”
“The technology has excellent potential to be applied successfully in Puratos’ products offered to artisan and industrial bakers and patissiers,” said Filip Arnaut, research and development director of Puratos. “The collaboration fits well with our continuous efforts to develop innovative products, in particular products with a health bonus.”
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