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European Union (EU) supported R & D in Functional Foods
 The EU supports (via its Framework Programmes) R & D in functional food through a number of routes. For example, food companies can participate in Integrated Projects (IPs) (very large), Networks of Excellence (NoEs), Specific Support Actions (SSAs) (FFNet is an SSA) and in Specific Targeted Research Projects (STREPs). In addition there are two specific schemes for SMEs, i.e. Co-operative Research (CRAFT) and Collective Research. Calls for project proposals are made from time to time. Details are available on the CORDIS website substantial Europe-wide projects lasting between two to three years. http://sme.cordis.lu/research/fp6_support.cfm
A selection of EU-supported R & D projects in functional foods is listed below together with web site details (if available). These projects may be totally on functional foods or may contain a component that relates to functional foods. New additions will be made on an ongoing basis.
A list of the so-called synthetic reports emanating from the EU FLAIR-FLOW 4 dissemination project (2000-2003) dealing with health issues, antioxidants and related topics are listed below and the pdf files can be downloaded below
List of EU projects
Adolescence: Healthy lifestyle in Europe by nutrition in adolescence (HELENA) www.helenastudy.com
Allergy: Plant food allergies: field to table strategies for reducing their incidence in Europe http://www.akh-wien.ac.at/safe
Allergy: Reduced allergenicity of processed foods (containing animal allergens) (web not yet available)
Antioxidant: European research on functional effects of dietary antioxidants http://www.ifr.bbsrc.ac.uk/EUROFEDA
Antioxidant: Improved antioxidant content for food applications (web not yet available)
Antioxidant: Health implications of natural non-nutrient antioxidants (polyphenols): Bioavailability and colon carcinogenesis (web not yet available)
Beef: Enhancing the content of beneficial fatty acids in beef and improving meat quality for the consumer http://www.healthybeef.iger.bbsrc.ac.uk
Caffeine: Dietary caffeine, health and quality of life in Europe (web not yet available)
Cancer: Functional food against colon cancer: Development of a genomics and proteomics based screening assay (web not yet available)
Carotenoids: Production of fungal carotenoids for healthy nutrition (web not yet available)
Cereal grains: Exploiting bioactivity of European cereal grains for improved nutrition and health benefits (HEALTHGRAIN) www.healthgrain.org/pub/
Cheese: Constructing tailor-made surface starter cultures for safe production of red-smear cheeses (web not yet available)
CLA: Conjugated linoleic acid (CLA) in functional food: A potential benefit for overweight middle-aged Europeans http://www.teagasc.ie/research/dprc/biocla/index.htm
CLA: Production of CLA-enriched dairy products by natural means (web not yet available)
Claims: A process for the assessment of scientific support for claims on foods http://europe.ilsi.org/passclaim
Coeliac: Coeliac disease: A food induced disorder. Exploration and exploitation of Tcell stimulatory gluten peptides http://immunologi.no/cd/index.html
Coeliac: Quantification of coeliac disease toxic gluten in foodstuffs using a chip system with integrated extraction, fluidics and biosensoric detection (web not yet available)
Coeliac: Evaluation of the prevalence of celiac disease and its genetic components in the European population www.technapoli.it/eucluster/eucluster.htm
Edible oils: A new process using membrane reactor technology to improve the healthcare aspects of hydrogenated edible oils - http://www.leia.es/Camertoil/
Enzymes: Novel enzyme-aided extraction technologies for maximized yield and functionality of bioactive components in consumer products and ingredients from by-products (web not yet available)
Folate: Folate: from food to functionality and optimal health http://www.ifr.bbsrc.ac.uk/folate
Flavonoid: Flavonoids in fruit and vegetables: their impact on food quality, nutrition and human health http://flavo.vtt.fi
Flavonoid: Flavonoids and related phenolics for healthy living using orally recommended antioxidants http://www.biopolo.it
Fruit: Increasing fruit consumption through a trans disciplinary approach leading to high quality produce from environmentally safe, sustainable methods (ISAFRUIT) www.isafruit.org
Garlic: Garlic and health: The development of high quality garlic and its influence on biomarkers of atherosclerosis and cancer in humans for disease prevention http://www.plant.wageningen-ur.nl/projects/garlicandhealth
GI tract: The food, GI-tract functionality and human health cluster http://www.vtt.fi/virtual/proeuhealth/
Glucan: Barley beta-d-glucan and wheat arabinoxylan soluble fibre technologies for health promoting bread products http://www.solfibread.com
Glucan: Design of foods with improved functionality and superior health effects using cereal beta-glucans http://www.bionutr.kc.lu.se/betaglucan/index.html
Glycosidase: Solving the problem of glycosidase inhibitors in food processing (web not yet available)
Grain: Exploiting bioactivity of European cereals for improved nutrition and health benefits (HEALTHGRAIN) http://www.healthgrain.org
Gut health: Networking in associated Candidate Countries towards food GI-tract functionality and human health http://proeuhealth.vtt.fi
Gut microbiota: Functional assessment of interactions between the human gut microbiota and the host http://www.vtt.fi/virtual/proeuhealth/
Gut microflora: Functional food, gut microflora and healthy ageing http://www.vtt.fi/virtual/proeuhealth/
Isoflavone: Isoflavones for reducing risk of coronary heart disease among postmenopausal women (web not yet available)
LAB: Biosafety evaluation of probiotic lactic acid bacteria used for human consumption (PROSAFE) www.vtt.fi/virtual/prohealth/
LAB: Fermentation of food products: optimised lactic acid bacteria strains with reduced potential to accumulate biogenic amines http://decarboxylate.cib.csic.es
Lipid: The role of lipids in neurodegeneration and their preventive potential in diet www.lipidiet.org
Lupin: Optimised processes for preparing healthy and added value food ingredients from lupin kernels, the European protein-rich grain legume http://users.unimi.it/healthyp/index.html
Lycopene/tomatoes: The role of lycopene for the prevention of cardiovascular disease (LYCOCARD). www.lycocard.com
Metabolic syndrome: Diet, genomics and the metabolic syndrome: an integrated nutrition, agro-food, social and economic analysis (LIPGENE) www.lipgene.tcd.ie
Novel food: Quantitative risk assessment strategies for novel foods http://www.noforisk.org
Nutraceutical: Increase in nutritional value of food raw materials by addition, activity, or in situ production of microbial nutraceuticals http://www.nutracells.com
Nutraceutical: Local Mediterranean food plants: Potential new nutraceuticals and current role in the Mediterranean diet (web not yet available)
Nutraceutical: Nutraceuticals for a healthier life: n-3 polyunsaturated fatty acids and 5-methyl-tetra-hydro-folate (web not yet available)
Obesity: Nutrigenomics and the obesity problem:- hype, help or hope (DIOGENES) www.diogenes-eu.org
Olive oil: The effect of olive oil consumption on oxidative damage in European populations http://www.kepka.org/eurolive
Olive oil: Setting up an network of technology dissemination centres to optimise SMEs in the olive and olive oil sectors http://www.tdcolive.net
Osteoporosis: The prevention of osteoporosis by nutritional phytoestrogens (web not yet available)
Peptide: Hypotensive peptides from milk proteins www.ul.ie/acepeptides
Phytochemical: Functional properties , bioactivities and bioavailability of phytochemicals, especially anthocyanins, form processed foods
http://honeybee.helsinki.fi/MMKEM/EK/Tutkimus/antho_uusi.html
Phytoestrogen: Improving health through dietary phytoestrogens: A pan-European network on consumers' issues and opportunities for producers (web not yet available)
Phytoestrogen: The role of dietary phytoestrogens in the prevention of breast and prostate cancer (web not yet available)
Prebiotic: Functional foods, gut microflora and healthy ageing (CROWNALIFE) http://www.crownalife.be
Prebiotic: Synbiotics and cancer prevention in humans (SYNCAN) http://www.syncan.be/
Prebiotic: Functional assessment of interactions between the human gut microbiota and the host http://www.eumicrofunction.be
Pro- Prebiotic: Nutritional enhancement of probiotics and prebiotics: Technology aspects on microbial viability, stability, functionality and on prebiotic function http://www.vtt.fi/virtual/proeuhealth
Probiotic: Probiotic strains with designed health properties http://www.vtt.fi/virtual/proeuhealth/
Probiotic: Molecular analysis and mechanistic elucidation of the functionality of probiotics and prebiotics in the inhibition of pathogenic microorganisms to combat gastrointestinal disorders and to improve human health http://www.vtt.fi/virtual/proeuhealth/
Probiotic: Probiotics and gastrointestinal disorders: Controlled trials of European Union patients http://www.vtt.fi/virtual/proeuhealth/
Seafood: Health promoting, safe seafood of high eating quality in a consumer driven fork-to-farm concept (SeafoodPlus) http://www.seafoodplus.org
Seafood: Improved quality of smoked salmon for the European consumer http://www.mmedia.is/matra/eurosalmon
Seafood: Utilisation and stabilisation of by-products from cod species http://kibt.chembio.ntnu.no/fishbyprod
Seaweed: Seaweed antioxidants as novel ingredients for better health and food quality www.sea-health.org
Starch: Stable isotope applications to monitor starch digestion and fermentation for the development of functional foods http://www.eurostarch.org/
Vitamin: Fat-soluble vitamin status and metabolism during ageing: Functional and nutritional consequences (web not yet available)
Vitamin D: Towards a strategy for optimal vitamin D fortification (OPTIFORD) www.optiford.org
Zinc: Zinc effects on nutrient/nutrient interactions and trends in health and ageing http://www.inra.fr/zenith
EU FLAIR-FLOW 4 Synthetic Reports
GUT HEALTH: Finn Holm, FoodGroup Denmark; click here---to download the pdf version
NEW FUNCTIONAL FOOD INGREDIENTS: cardiovascular health. Finn Holm, FoodGroup Denmark; click here---to download the pdf version
NEW FUNCTIONAL FOOD INGREDIENTS: cancers and oxidative degradation. Finn Holm, FoodGroup Denmark; click here---to download the pdf version
DIETARY FAT AND CARDIOVASCULAR DISEASE: Colette Kelly, British Nutrition Foundation, UK; click here---to download the pdf version
DIET AND CARDIOVASCULAR DISEASE: Colette Kelly, British Nutrition Foundation, UK; click here---to download the pdf version
DIET AND BONE HEALTH: Frankie Robinson, British Nutrition Foundation, UK; click here---to download the pdf version
DIET AND CANCER: Tessa Kuuva and Marika Lyly, VTT Biochemistry, Finland; click here---to download the pdf version
PLANT FOODS AND CANCER PREVENTION: Frankie Robinson, British Nutrition Foundation, UK; click here---to download the pdf version
FOOD ALLERGY: Frankie Robinson, British Nutrition Foundation, UK; click here---to download the pdf version
OBESITY: Gail Goldberg, British Nutrition Foundation, UK; click here---to download the pdf version
NUTRITION AND HEALTHY AGEING: Frankie Robinson, British Nutrition Foundation, UK; click here---to download the pdf version
PROBIOTICS: Gaelle Quillien, Institute National Recherche Agronomique, France; click here---to download the pdf version
ANTIOXIDANTS IN THE DIET: Kristina Pelli and Marika Lyly, VTT Biochemistry, Finland; click here---to download the pdf version
WEIGHT CONTROL AND HEALTH: Tessa Kuuva and Marika Lyly, VTT Biochemistry, Finland; click here---to download the pdf version
CONSUMER ATTITUDES AND FOOD CHOICE: Werner Pfannhauser and Markus Reichhart, Graz University of Technology, Austria; click here---to download the pdf version
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