Research project allows improving the nutritional and functional profile of pastry and bakery products

Friday, June 30, 2023 - 16:07

The results of the research project “NutriSafeLab: Development of innovative, health-promoting solutions for baking and pastry”, developed by the Centre for Biotechnology and Fine Chemistry (CBQF) of the Faculty of Biotechnology of the Universidade Católica, in partnership with Grupo Celeste, were presented on the 29th of June. This project made it possible to develop a new line of pastry products, with reduced fat, optimization of the nutritional profile and where preservatives, flavorings and colorings were replaced by natural alternatives.
 

Escola Superior de Biotecnologia e grupo Celeste criam produtos de pastelaria com redução de gordura

According to the current scientific evidence that demonstrates an association between the intake of saturated fat, salt and sugar, with the prevalence of chronic non-communicable diseases, there are several recommendations and strategies that have been requested by international health authorities, in the sense of regulating the amount of these ingredients in bakery and pastry products. In this sense, there is a growing demand for formulations with reduced additives and substitution of synthetic additives for natural ones (“Clean Label” concept), thus creating the space and the need to create new formulations with high nutritional value, which can create healthier products. , within the framework of the main strategies of the National Plan for Healthy Eating, also meeting consumer expectations. In order to respond to these challenges, the Celeste Group, well positioned at national level in the bakery sector, joined a consortium with the Centre for Biotechnology and Fine Chemistry of the Faculty of Biotechnology of the Universidade Católica Portuguesa, with a long and consolidated experience of research in these challenges. of food, namely safety, sustainability and health.
 

Our challenge as researchers was to improve the nutritional and functional profile of pastry and bakery products, with reduced fat and where preservatives, flavorings and synthetic dyes were replaced by natural alternatives,” clarifies Manuela Pintado, principal investigator of the project and director from the Centre for Biotechnology and Fine Chemistry of the Faculty of Biotechnology of the Universidade Católica Portuguesa. “These concepts were applied and demonstrated in two case studies of high consumption and impact on the company and on the consumer, namely, in brioche dough and puff pastry,” he adds. Ana Martins, industrial director of Grupo Celeste, says “in line with the results of this project, we are launching healthy products ‘Healthyfat’ and ‘Nutrihealthy’ and a line of ‘Clean Label’ products”.

In an afternoon where the main topic was the NutriSafeLab results, issues associated with the challenges of healthy eating and consumer trends in the area of ​​bread and pastry were up for debate. There was also room for a round table with the presence of Ana Machado Silva (project manager at SONAE MC), Ana Martins (industrial director of Grupo Celeste) and Manuela Pintado (principal researcher of the project and director of the Centre for Biotechnology and Fine Chemistry of the Faculty of Biotechnology of the Universidade Católica Portuguesa).

NutriSafeLab is a project funded by COMPETE 2020, within the scope of the Incentive System for business R&DT in the co-promotion aspect, which lasted 30 months.
 

Upcoming Events

18
Jun
09:30
20
Jun
09:30