Structural design of more satiating foods

This feasibility study assessed the effect of food products enriched with PulseON® on glycaemic response and subjective satiety responses. PulseON® is a unique flour made 100% from pulses, but unlike other flours it has been obtained through an alternative milling process (WO2019155190) which preserves whole plant cells. This informs the evidence-led marketing strategy for delivery of healthier everyday foods.

Project Outcomes

• Range of palatable products developed using PulseON® (pizza, biscuits, granola, muffins, pasta and crackers). The latter taken forward for satiety study.
• Taking into account PulseON® dose and product type, we advanced an understanding of specific improvements that are best suited for appetite claims.
• Provided data to further substantiate and exploit the patent PCT GB2208002.2 ‘Satiety Promoting Compositions, Foodstuffs and Methods of Production Thereof’.
• Timely step towards addressing the demand for satiety-promoting foods, providing data to further inform the PulseON® business development strategy.
• Successful completion of a randomised cross-over study (n=31) to assess glycaemic response and markers of appetite.

Follow-On Activities

• Collaborations have been formed between parties outside of this project to consider future opportunities (commercial and research).
• Future funding for a follow-on project is being sought and outputs are being drafted. Consideration of food products / ingredients for inclusion in a long-term study focusing on populations with low fibre intake and prediabetes.
• The award has provided Early Career Researchers with opportunities to contribute to the research with the intent of using the outputs towards a PhD by publication. The Research Assistants have progressed to further research positions.