Increasing the fiber content of (organic) foods in community catering and ready meals (ProFiber)
The aim of the project is to improve the health-promoting properties of food recipes by increasing the fiber content and to market such products, which are under-consumed according to the almost unanimous findings of nutritional research in Germany. The focus is on organic food as this market segment is central to the government's sustainability strategy and both suppliers and consumers are increasingly health-conscious, providing an opportunity to develop innovative strategies. In close cooperation with the companies, recipes in six product groups will be reformulated and innovations will be tested for sensory acceptance. At the same time, consumer perceptions and images of fibers (acceptance of different types of fiber) as well as existing fiber-related claims will be investigated in a representative sample and marketing concepts will be derived. While reformulation concepts in Germany today mainly focus on reducing the sugar, fat, or salt content of foods, ProFiber directly targets the increased use of health-promoting ingredients. It will also study the use of by-products from the food industry in order to contribute to the reduction of food waste and to promote upcycling.Projectpartners:
Running time:
01.01.2025 - 31.12.2027
Funding:
