An unbalanced diet associated with a sedentary lifestyle are risk factors for the increased prevalence of cardiovascular disease, obesity and type 2 diabetes. The evident relationship between nutrition and health leads to the growing interest in food products that combine these two aspects (functional foods) adding convenience, versatility and pleasant organoleptic characteristics. The marine environment allows the development of organisms that are a valuable source of nutrients / bioactive ingredients that can be used as functional ingredients in the food industry or in the pharmaceutical industry as they have beneficial characteristics in terms of cardiovascular, anti-inflammatory, antihypertensive, antioxidant , anticoagulant, anti-proliferative and anti-diabetic. In the current food standard, the use of sauces as a complement to pasta or to accompany various dishes is a reality. The category of sauces and condiments is characterized by its dynamics and relevance, registering important growth over the last years, both in volume and in value. In this sense, there is an urgent need for the development of an innovative product with added value, formulated to ensure nutritional balance, decrease energy value and provide bioactive compounds based on Portuguese agricultural products widely used in the Mediterranean Diet. Our product aims to reinvent the pesto sauce, a sauce originally from the Italian city of Genoa, but currently widely consumed in Portugal, including in the recipe a valuable source of bioactive compounds (microalgae) and a legume, which is considered very valuable from the point of view. from a nutritional point of view and appreciated from an organoleptic point of view, of sustainable production and rooted in the Portuguese food tradition - the lupine.
Functional foods, nutraceuticals, tradition and innovation, pesto sauce, lupin, microalgae
| Financing Program | Execution Date | Global Budget |
|---|---|---|
| NORTH-01-0246-FEDER-000043 | Start date: 01/09/2017 End date: 02/06/2020 | TOTAL: € 879,920.40 FEDER: € 210,000.00 |
| Contacts | Phone | |
|---|---|---|
| ESB Coordinator Eduardo Luis Cardoso | ecardoso@porto.ucp.pt | +351 22 558 0001 |
| Website | |
| Download File | ficha-grupo-newfood-functional-pesto-en.pdf |
