Using modern science to re-assess traditional ingredients: Vitafoods preview

By Nathan Gray

- Last updated on GMT

There is huge potential in producing food ingredients from traditional and natural sources. These ingredients may deliver health benefit or offer functions in processed foods, removing the need artificial chemicals, says Dr Martin Wickham, of Leatherhead Food Research.

Wickham says that as modern science develops newer and more accurate techniques to measure the effects of ingredients in the body, it is important to go back and look at traditional foods “that we have taken for granted in the past.”

“Its great that we are able to use modern science, and rather than trying to develop modern products with this science, actually going back and re-assessing traditional methods, traditional ingredients and traditional foods,”​ said Wickham

Dr Wickham will present his talk, which will focus on re-evaluating natural and traditional ingredients for their health benefits, as part of a satellite session on ingredients from nature at the forthcoming Vitafoods Europe show.

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