Summary
- Profile Type
- Technology offer
- POD Reference
- TOGB20250102008
- Term of Validity
- 2 January 2025 - 2 January 2026
- Company's Country
- United Kingdom
- Type of partnership
- Commercial agreement with technical assistance
- Targeted Countries
- All countries
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General information
- Short Summary
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A UK spin out company is introducing unique ingredients from legumes based on world-leading science with efficacy demonstrated in published human clinical trials.
These can be used in processed food products to lower glycaemic responses, sustain satiety, and support gut health. Food and ingredients producers are sought to develop new products under commercial agreements including licensing. - Full Description
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The typical consumer is now living with overweight, obesity, type 2 diabetes, cardiovascular disease and/or poor gut health, and desperately in need of healthier food options. Processed and ultra-processed foods are their main source of nutrition, but many of these foods are low in fibre and protein and have a high glycaemic index.
Consumers desperately need access to healthy, affordable and delicious foods that are convenient and familiar to fit in with their busy lifestyles. To deliver this, food manufacturers need natural and less processed ingredient options to boost the nutritional and health credentials of their products, while maintaining the ‘clean-label’ that consumers want.
A renowned UK research institute has developed a novel process for pulses (dried legumes). The clean label process preserves a large proportion of resistant starch. This in turn leads to a lower glycaemic index. The scientific understanding and evidence backing the nutrition and health claims relating to this ingredient are of an exceptionally high standard.
The institute spun out a company that has since trialled it with positive results as bulk ingredients in a range of food products, including replacement of wheat flour in bakery and snacks, or in ready meals. With 5 times more fibre than wheat, and beneficial effects on blood sugar, and hormonal control of appetite, food producers can use this ingredient to boost their products’ health credentials.
Food and ingredients processors are being sought for commercial agreements with technical assistance, to (jointly) develop new products under license. - Advantages and Innovations
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The novel process preserves a large proportion of resistant starch. The resulting ingredient is protected by two patent applications relating to process and product claims, and a trademark. The claims relating to their signature ingredients are backed by scientific publications in leading food and clinical nutrition journal.
The ingredient is unique but is not considered a novel food. Unlike many other fibre ingredients, the Company’s ingredient is made using a natural ‘clean-label compliant’ process and would not be considered ultra-processed. - Stage of Development
- Available for demonstration
- Sustainable Development Goals
- Goal 3: Good Health and Well-being
- IPR status
- IPR granted
- IPR notes
- The patent applications are at international phase, and the first patent application has recently been granted in Australia.
Partner Sought
- Expected Role of a Partner
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Type of partner sought: industry
Specific area of partner sought: food producers and ingredients suppliers.
Role of partner sought: develop new products under technical assistance from the spinout and license in the process. - Type and Size of Partner
- SME 11-49
- SME 50 - 249
- Big company
- Type of partnership
- Commercial agreement with technical assistance
Dissemination
- Technology keywords
- 08001004 - Food Processing
- Market keywords
- 07003002 - Health food
- Targeted countries
- All countries