SATIN
Satiety Innovation
| Coordinatore | THE UNIVERSITY OF LIVERPOOL
Organization address
address: Brownlow Hill, Foundation Building 765 contact info |
| Nazionalità Coordinatore | United Kingdom [UK] |
| Sito del progetto | http://www.satin-satiety.eu/ |
| Totale costo | 8˙032˙374 € |
| EC contributo | 5˙992˙880 € |
| Programma | FP7-KBBE
Specific Programme "Cooperation": Food, Agriculture and Biotechnology |
| Code Call | FP7-KBBE-2011-5 |
| Funding Scheme | CP-TP |
| Anno di inizio | 2012 |
| Periodo (anno-mese-giorno) | 2012-01-01 - 2016-12-31 |
Partecipanti
| # | ||||
|---|---|---|---|---|
| 1 |
THE UNIVERSITY OF LIVERPOOL
Organization address
address: Brownlow Hill, Foundation Building 765 contact info |
UK (LIVERPOOL) | coordinator | 786˙675.00 |
| 2 |
THE UNIVERSITY COURT OF THE UNIVERSITY OF ABERDEEN
Organization address
address: KING'S COLLEGE REGENT WALK contact info |
UK (ABERDEEN) | participant | 557˙564.00 |
| 3 |
AXXAM SPA
Organization address
address: VIA MEUCCI 3 contact info |
IT (BRESSO MILANO) | participant | 547˙000.00 |
| 4 | KOBENHAVNS UNIVERSITET | DK | participant | 535˙272.00 |
| 5 |
PRODIGEST
Organization address
address: TECHNOLOGIEPARK 3 contact info |
BE (GENT ZWIJNAARDE) | participant | 463˙727.00 |
| 6 |
NIZO FOOD RESEARCH BV
Organization address
address: KERNHEMSEWEG 2 contact info |
NL (EDE GLD) | participant | 411˙999.00 |
| 7 |
UNIVERSITAT ROVIRA I VIRGILI
Organization address
address: CARRER DE ESCORXADOR contact info |
ES (TARRAGONA) | participant | 410˙908.00 |
| 8 |
UNIVERSITY OF LEEDS
Organization address
address: WOODHOUSE LANE contact info |
UK (LEEDS) | participant | 376˙601.00 |
| 9 |
CENTRO TECNOLOGICO NACIONAL DE LA CONSERVA Y ALIMENTACION
Organization address
address: CONCORDIA contact info |
ES (MOLINA DE SEGURA) | participant | 296˙375.00 |
| 10 |
UNIVERSIDAD DE MURCIA
Organization address
address: AVENIDA TENIENTE FLOMESTA S/N - EDIFICIO CONVALECENCIA contact info |
ES (MURCIA) | participant | 283˙850.00 |
| 11 |
DR. STEPHEN WEBB / RTD SERVICES E U
Organization address
address: LERCHENGASSE 25 2-3 contact info |
AT (WIEN) | participant | 257˙180.00 |
| 12 |
ASOCIACION EMPRESARIAL DE INVESTIGACION CENTRO TECNOLOGICO NACIONAL AGROALIMENTARIO EXTREMADURA
Organization address
address: CTRA VILLAFRANCO A BALBOA KM 1 2 contact info |
ES (VILLAFRANCO DEL GUADIANA) | participant | 198˙540.00 |
| 13 |
Coca-Cola Services s.a.
Organization address
address: CHAUSSEE DE MONS 1424 contact info |
BE (Brussels) | participant | 198˙000.00 |
| 14 |
KAROLINSKA INSTITUTET
Organization address
address: Nobels Vag 5 contact info |
SE (STOCKHOLM) | participant | 194˙799.00 |
| 15 |
BIOACTOR BV
Organization address
address: OXFORDLAAN 70 contact info |
NL (MAASTRICHT) | participant | 189˙300.00 |
| 16 |
JUVER ALIMENTACION S.L.
Organization address
address: Cl. Julio Cortazar 46 31 contact info |
ES (MURCIA) | participant | 103˙800.00 |
| 17 |
NATUREX SPAIN SL
Organization address
address: AUTOVIA A 3 SALIDA 343 CAMINO DE TORRENT S N contact info |
ES (QUART DE POBLET VALENCIA) | participant | 95˙040.00 |
| 18 |
CARGILL HAUBOURDIN SAS
Organization address
address: RUE DU MARECHAL JOFFRE 7 contact info |
FR (HAUBOURDIN) | participant | 86˙250.00 |
Mappa
Word cloud
Esplora la "nuvola delle parole (Word Cloud) per avere un'idea di massima del progetto.
Obiettivo del progetto (Objective)
'The SATIN project has been devised to develop food products produced by novel food processing that control satiety through modification of food structure. To achieve this the SATIN project will: 1. Integrate advanced technologies to screen novel food structures through in vitro models to isolate and refine products according to their satiating potential. 2. Develop novel food processing technologies that combine active ingredients and change food structure to produce a range of novel satiety enhancing ingredients. 3. Produce finished foods products that pass through safety analysis, early sensory evaluation and consumer testing. 4. Demonstrate the effects of prototype products on biomarkers of satiety and on nutrient bioavailability using in vivo studies and validating new in vivo approaches. 5. Demonstrate the effects of final foods products on within-meal satiation, post-meal satiety and / or reduced appetite and biomarkers of satiety. 6. Demonstrate the enduring effects of individual food products on satiety and their potential to induce weight loss. 7. Demonstrate the long-term consumer and health benefits of adhering to a diet containing satiety enhancing products. 8. Validate health claim endpoints and commercialise technologies and products. The SATIN consortium consists of 7 SMEs and 4 commercial partners ensuring that advanced technologies developed to process and screen novel food products are applied to the food industry and improve European economic competitiveness. The safety and efficacy of products developed will be rigorously examined by 7 leading international academic research teams ensuring consumers will have new high quality processed foods to help them achieve a balanced diet.'
Introduzione (Teaser)
Appetite control is an important aspect of weight management. An EU-funded project is developing foods that have satiety-enhancing ingredients and assessing whether this is a legitimate approach to weight management.
Descrizione progetto (Article)
The project 'Satiety innovation' (http://www.satin-satiety.eu/ (SATIN)) is developing foods that regulate appetite in three ways: by reducing hunger, accelerating within-meal satiety, and enhancing between-meal satiety. It will accomplish these goals by using advanced technologies to refine and process food according to their satiating potential. The team will then conduct studies to determine the effectiveness and safety of these new foods.
To date, SATIN has developed an in vitro food component screening platform. The platform includes an artificial dynamic gastrointestinal model that simulates digestion and the impact of food on different stages of the process. The team is using the model to determine if natural plant extracts have satiating properties. The model is also being used to determine how food processing affects food ingredients.
Another aspect of the project has been to take foods representative of the normal European diet and modify them with specific processing techniques. Foods include beverages modified by homogenisation and fermentation, and soups modified by restructuring and heat treatment. About 80 prototypes and controls have been assessed, and satiety-enhancing ingredients have been added to many of these.
Using in vivo studies, researchers then examined changes in microbiota, gut function and biomarkers of appetite to validate the in vitro screening platform. Preliminary findings indicate a change in microbiota composition following consumption of the modified diet. A laboratory team is in the process of developing a clinical trials component.
SATIN outcomes have the potential to provide European consumers with a range of foods that have proven effects on appetite suppression. It has developed a model, the satiety cascade, that can be used to develop new products. In addition, the in vitro modelling system paves the way for effective clinical trials.
The hope is that a variety of products will be developed that have satiety-enhancing ingredients. These foods will be part of a satiety-based approach to weight management.