CyberColloids Ltd, Unit 4A Site 13, Carrigaline Industrial Estate, Carrigaline, County Cork, Ireland. tel: +353-21-4375773 www.cybercolloids.net
Introduction to CyberColloids Food Fibres ResearchApril 2016
2016
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• An independent, business driven R&D company.• SME with 8 staff based at the main office and laboratory in Carrigaline, Co.
Cork and 2 staff based in the UK.• Offer a complete contract research & business solutions service.• Set up in 2002 to provide outsourcing of every aspect of the hydrocolloids
world.• Today, we offer business led R&D services with a broader focus on
polysaccharide chemistry for food texture and nutrition.• Provide these services worldwide. • Active participant in EU funded research (SME & RTD)
• both FP7 and Horizon 2020.
Who are CyberColloids?
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• Core expertise in hydrocolloid and polysaccharide chemistry - focussing on food, nutrition and industrial applications.
• Also engaged in research activities aimed at discovering the nutritional and health potential of a wide variety of plant and seaweed derived polysaccharides & bioactives:• particular interest in developing novel processing methodologies to
upgrade new or under-utilised raw materials and downstream materials;
• essentially any polysaccharide rich materials;• development of new ingredients;• application in the human food and health sectors.
Our research focus
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Our interest in healthy hydrocolloids and functional food fibres
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• Hydrocolloids traditionally used for textual functionality - typically at low dose rates of <1% and contributing little or no physiological effect.
• Inclusion at levels of physiological relevance (>3%) not possible due to significant impact on texture.
• Requirement to lower the molecular weight.• CyberColloids have been involved in a number of key projects that have
focussed on the development of low molecular weight fibres & polysaccharides for potential prebiotic & digestive health.
• Projects have also focussed on the manipulation of MW inside the source material without extraction.
Looking beyond textural functionality
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• The hydrocolloids world in which we operate is changing – moving away from the purposeful extraction of ingredients.
• Industry drive towards “naturalness” and the use of “less processed” food ingredients.
• Intelligent processing and application of “hydrocolloids” and “food fibres” is enabling their use for both texture and nutrition.
• Emergence of new texture ingredients – functional fibres.• CyberColloids focus on developing novel processing methodologies to
upgrade new or under-utilised raw materials, out-graded and downstream materials.
• Development of new ingredients and their application in the human food and health sectors.
New texture agents – functional fibres
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• Focussing on the use of processing techniques that do not involve the use of unnecessary chemicals and/or produce other waste streams.
• Benefits for both health and textural functionality.• Examples:
• physical processing to “open-up” the tough structure of cellulosic components to promote water binding activity;
• development of methods for in situ activation of gelling components e.g. pectins;
• methods for in situ depolymerisation of polysaccharides to produce LWM forms.
Intelligent processing
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• Fruit processing waste including apple, blackcurrant and citrus (e.g. grapefruit & orange).
• Vegetable processing waste including carrot, celery, beetroot, potato and mixed root crop wastes.
• Cereal and seed processing wastes including oat and flaxseed.• Spice extract wastes including chilli and turmeric.• Seaweed biomass (dried and fresh) including the brown seaweeds
Ascophyllum nodosum, Laminaria spp, Saccharina latissima, Fucus spp., the red seaweed Palmaria palmata and green seaweed Ulva spp.
• Not always a just a texture story, we have also looked at the extraction of antioxidants and other bioactives from processing wastes.
Successful projects
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Future scope
• Theoretically, CyberColloids can utilise any polysaccharide rich material – from wholefood biomass to down stream processing residues.
• Real potential to add value to existing processes and for processors to diversify.
• Offers solution to often expensive waste disposal issues – alternatives to low value animal feed and land-spreading.
• Positive move towards meeting global targets for food waste and resource efficiency targets.
• Plenty of opportunity for collaborative research.
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References
• Hotchkiss, S & Trius, A. (2016), Functional Food Fibres and their use in healthier fat reduced formulations. Published soon in Monographic special issue: Food: Free from ... - Agro FOOD Industry Hi Tech - vol. 27(3) - May/June 2016.
• Hotchkiss, S. & Trius, A. (2016). Food Fibers: Creating Healthy Texture Systems. Hydrocolloid Innovation, The World of Food Ingredients. March 2016.
• CyberColloids(2015). Tackling Food Loss in Ireland: new food fibres from vegetable waste. CyberColloids Research Update. December 2015. Available on request.
• Hotchkiss, S. and Campbell, R. (2015). An Irish SME has Made its Name as a Global Centre of Excellence for Hydrocolloids Research and Innovation. Showcase Ireland. Food Marketing & Technology. June 2015. Pages 33-34.
• Hotchkiss, S. (2015). Food texture and nutrition: the changing roles of hydrocolloids and food fibres. Wellness Foods & Supplements. No. 1. April/May 2015. Page 36-39.
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For more information about our research activities see -
www.cybercolloids.net or contact Ross, Angie or [email protected]
