Food & Beverages

Biography

Biography: Eugene Dillon

Abstract

High protein foods and functional foods with bioactive proteins and peptides are major growth areas to the food ingredients industry. The basis of claims for functional food ingredients require the findings from basic nutritional research and subsequent double blind placebo controlled feeding studies for their substantiation. However batch to batch variations in protein content and ingredient preparation can lead to changes in the health benefits of protein foods. In order to fully characterize functional food ingredients and to provide a platform for the sustainable development of functional food ingredients to maintain consumer confidence in this emerging growth area, Food for Health Ireland (FHI) employs proteomic analysis and mass spectrometry in the identification of novel bioactive peptides for functional food ingredients. FHI builds upon recent advances in mass spectrometry for reliable and accurate identification and quantification of proteins and peptides, such as those bioactive components of functional food ingredients. This analysis adds credibility to the functional food ingredients through the identification and monitoring of presence of bioactive functional ingredients despite variations in plant production and protein ingredient preparations. This presentation will give an insight into the role of characterization as a mechanism in decoding the ambiguity around protein sources in functional foods which are responsible for health claims, providing proof and clarity of their presence as well as understanding their benefits to health and ultimately ensuring more trust for consumers in the functional food industry