On June 29, the results of the research project “NutriSafeLab: Development of innovative, health-promoting solutions for baking and pastry”, developed by the Center for Biotechnology and Fine Chemistry of the School of Biotechnology of the Catholic University, in partnership with Grupo Celeste.
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. The event is free and will take place at the Arménio Miranda Auditorium of the Escola Superior de Biotecnologia, in Porto.
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 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 the 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 the national level in the bakery sector, joined a consortium with the Center for Biotechnology and Fine Chemistry of the Higher School of Biotechnology of the Catholic University of Portugal, with a long and consolidated experience of research in these challenges. of food, namely safety, sustainability, and health.
“Our challenge as researchers were 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 Center for Biotechnology and Fine Chemistry of the Higher School of Biotechnology at the Catholic University of Portugal. “These concepts were applied and demonstrated in two case studies of high consumption and impact on the company and on the consumer, namely, brioche dough and puff pastry,” she 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 theme will be the results of the NutriSafeLab, issues associated with the challenges of healthy eating and consumer trends in the area of baking and pastry will be up for debate. There will also be space 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 Center for Biotechnology and Fine Chemistry at Higher School of Biotechnology of the Catholic University of Portugal).
NutriSafeLab is a project funded by COMPETE 2020, under the Incentive System for business R&DT in the co-promotion aspect, which lasted 30 months.
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