Innu Research Nutritional Technologies Research

It is estimated that around 5% and 10% of the global production of legumes, vegetables and tubers is currently delivered by urban agriculture while 15% and 20% of global food is produced in urban and peri-urban environments ​(Payen et al., 2022)​. Additionally, by 2050 a a 60% rise in the production of food worldwide will be expected to meet consumption demands ​(Rajaseger et al., 2023)​. With constant challenges, new solutions to address food security are on the rise.

For instance, urban agriculture is transforming how cities approach food production, offering solutions to environmental challenges, and limited space. Household-level practices like vertical gardens, hydroponics, and conventional gardening each provide unique benefits and trade-offs in sustainability, productivity, and accessibility.

Do you want to know more about our study? Click Here! 👇👇👇
https://innuresearch.com/cultivating-the-future-urban-agricultures-role-in-sustainable-and-high-nutritional-food-production/

The demand for functional ingredients has increased significantly, as consumers are increasingly aware of their health benefits. With obesity problems on the rise, this rapidly growing market is projected to reach $167.5 billion by 2030.

The food industry is responding to this challenge by exploring new alternatives for ingredient design that can meet consumer demands. Among the emerging options is duckweed, an aquatic plant of the Lemnaceae family with 37 species in five genera divided into two groups: Lemnoideae (Spirodela, Landoltia and Lemna) and Wolffioideae (Wolffiella and Wolffia).

Do you want to know more about our study? Click Here! 👇👇👇
https://innuresearch.com/duckweed-lamiaceae-the-ingredient-of-the-future/

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The findings of this research highlight the potential benefits of using maize landraces and varieties for tortilla production. For consumers, this means access to tortillas that are not only nutritionally superior, but also offer a better eating experience.

Do you want to know more about our study? Click Here! 👇 👇 👇 https://innuresearch.com/exploring-the-quality-of-maize-tortillas-a-study-on-landraces-and-high-yield-varieties/

👉 Nutrition plays a critical role in health and development. Food, especially dairy products, provide energy and many essential compounds that support body’s well-being. Unfortunately, despite its importance, people worldwide are consuming more low-nutrient food, increasing the incidence of malnutrition and associated diseases. To overcome this problem, dairy food fortification is a suitable alternative. Among the techniques that have emerged, biofortification through the addition of certain microorganisms, mainly probiotics, is attracting special interest.

Do you want to know more about our study? Click Here!
https://innuresearch.com/towards-probiotic-assisted-nutrition/

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🍼 👶 🤱 Breast milk preservation: thermal and non-thermal processes and their effect on microorganism inactivation and the content of bioactive and nutritional compounds.

Do you want to know more about our study? Click Here! 👇
https://innuresearch.com/preserving-breast-milk-thermal-vs-non-thermal-methods-impact-on-nutrients/

Nowadays, plant-based proteins are gaining momentum due to their wide availability, good amino acid content, and their market appeal. Unfortunately, these molecules usually have low water solubility, affecting other functional characteristics, such as foaming and emulsification, opening technological opportunities for research. Some plant-based protein applications rely on adjustments to final formulations and changing these chemical structures to produce new protein ingredients is also a path widely used in recent research.

Do you want to know more about our study? Click Here!
https://innuresearch.com/properties-of-plant-based-proteins-unveiling-the-impact-of-hydrolysis-acetylation-and-succinylation/

Obesity has evolved into a global health problem with over one billion people worldwide living with it. This disease is closely linked to conditions such as chronic inflammation and oxidative stress which can increase the risk of cancer, diabetes, cardiovascular disease, liver disease, and renal disease. Herein lies the importance of finding and developing new and effective ways to treat and prevent obesity. Among the current treatments, an important element is the consumption of plant-based foods as the health benefits of the phytochemicals present in them, such as flavonoids, are widely known. Inside the world of these fascinating molecules, a particular group is gaining attention: anthocyanins.

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Obesity Treatment and Prevention | INNURESEARCH The key to Obesity Treatment and Prevention: Fight obesity & disease naturally! Explore plant-based powerhouses like anthocyanins.

The Hidden Potential of Quinoa Grain Byproducts

This grain has gained interest due to its protein profile. Not only does it have a greater protein content compared to other cereals, but also it has an essential amino acid content comparable to that of milk. Quinoa protein´s digestibility is also advantageous compared to that of other plant proteins, as is its functionality, with good foam stability and gelation properties. Quinoa is also an excellent candidate for obtaining bioactive peptides with many health-enhancing properties, such as anti-diabetic and anti-inflammatory activities.

Do you want to know more about our study? Click Here! 👇
https://innuresearch.com/the-hidden-potential-of-quinoa-grain-byproducts/

Impact of Kernel Properties and Moisture Content in Cereal Quality and the Importance of Their Analysis.
Cereals are the primary source of nutrients in the world. Among these, wheat is one of the most cultivated ones globally. Rye is also an important cereal as it is the second-most used one to produce bread, just behind wheat, and triticale is a hybrid cereal resulting from the artificial cross between wheat and rye.

Interestingly, rye and triticale are usually incorporated into wheat flour to improve its nutritional quality. Furthermore, moisture content is a very important parameter in evaluating kernels as pre- and post-harvesting operations require certain levels of moisture to achieve their ideal processing.

For more information on this study published, click here:
https://innuresearch.com/impact-of-kernel-properties-and-moisture-content-in-cereal-quality-and-the-importance-of-their-analysis/

Researchers of our group just explored an incredible study on snack bars that are not only tasty but super nutritious. Imagine snacking on bars made with puffed quinoa, amaranth, and a delightful mix of plant-based mixed proteins. They are packed with proteins, fibers, and antioxidants, changing the game for quick bites. Want to know more about these delicious, health-boosting snacks? Check out our latest blog post for all the delicious details!

https://innuresearch.com/snack-bars-pseudocereals-and-plant-proteins/

A cutting-edge review article dives into the effects of chemical and physical modifications like hydrolysis, acetylation, and succinylation, on the functional properties of plant-based protein ingredients. These advancements are not just improving solubility and digestibility but are paving the way for exciting applications in foods, from dairy alternatives to meat substitutes.

Looking ahead, as the demand for plant-based options and proteins with tailored functional properties grows, we are entering a new era in food technology, focusing on sustainability and nutrition.

For more information, click here: 👇
https://innuresearch.com/plant-based-proteins-innovations-and-insights-in-chemical-and-physical-modifications/

It´s not just about creating food; it´s about crafting personalized nutrition, addressing health issues, and pushing the boundaries of culinary arts. From chocolates to cheese, and even insect based delicacies, 3DFP is changing how we think about what is
on our plate.
Join us in embracing a world where food is not just about sustenance but about health, sustainability, and a pinch of technological magic!
For more information:👇👇👇
https://innuresearch.com/the-future-of-food-exploring-the-potential-of-3d-food-printing/