|Nutritional iron deficiency (ID) is estimated to affect 1.5–2 billion people worldwide. BAKE4FUN responds to the needs of food SMEs of innovating food formulations and technologies to overcome the negative effect of iron fortification of bakery products on their sensorial characteristics in order to produce bakery foods with an improved nutritional profile and health-promoting effects.
BAKE4FUN project aims to provide, design, validate and develop innovative health-promoting bakery products based on a new iron microencapsulation technology and on the use of organic whole einkorn flours, able to obtain healthy, sustainable and ethically correct products.
Research and demonstration activities will focus on:
I) bioavailability of microencapsulated iron in fortified breads and their effects on health;
II) effect of the sourdough fermentation of einkorn bread on the gut microbiota, the glycaemic load, and the inflammatory and oxidative status. They are structured in 6 Work Packages (WP).
The involved SMEs will benefit from the project results by adding to their product range healthy bakery products, obtained through a combination of iron microencapsulation, einkorn grains and sourdough fermentation.
BAKE4FUN is coordinated by Alma Mater University of Bologna and brings together 7 partners from 3 EU Member States: 3 RTD (Research & Technology Develop.) performers and 4 SMEs.