Current Research
The Richardson Centre for Functional Foods and Nutraceuticals, which is part of the University of Manitoba, is dedicated to the discussion, discovery, and development of functional foods and nutraceuticals, with a focus on the crops of the Canadian Prairies. Research involves candidates for functional food ingredients by examining the efficacy of novel bioactive materials such as plant sterols -- natural components found in plants which can act as cholesterol-lowering agents. Some researchers, however, have concerns that food supplements with plant sterol esters might increase cardiovascular risk, therefore calling for randomized controlled trials before such supplements can be recommended to the general public.
New Zealand Institute for Plant and Food Research also have a dedicated research team that works on functional foods. Their focus is on both 'whole-foods' and food extracts - examining extracts from berries and their effect on sports performance and recovery, as well as the gut-health and immune function role of natural fruits and vegetables. The group also work with 'mood foods' and the delivery mechanisms behind components in foods and beverages designed to enhance mental performance, brain function and cognitive ability.
The Functional Food Centre at Oxford Brookes University is the UK’s first research centre dedicated to functional food. The centre is known internationally for its work on Glycaemic Index and is the largest testing centre in Europe. The centre provides customer-focused research and consultancy services to the food and nutrition industry, UN and government agencies in the UK and overseas. The research and consultancy portfolio not only concentrate on the scientific characteristics of food and nutrition, but also integrate both the science and social aspects of food. The centre also focuses on areas such as satiety, dietary interventions, female nutrition and aging.
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