Dairy products with reduced saturated fatty acids

Saturated fat intake in most EU member states continues to exceed the dietary guidelines for reducing cardiovascular disease risk. Dairy products are the major contributor to dietary saturated fatty acids in many European diets but since these foods are also major contributors to the supply of key nutrients, and have other valuable functionality, reducing intake of dairy products would be counterproductive. This project aims to produce a traditional dairy products with a reduced saturated fatty acids content but  with an enriched monounsaturated fatty acids content. Earlier research has established the process for producing this modified milk with indications that the process leads to reduced methane production by the cow and hence milk with reduced carbon footprint. The project will start at TRL 5/6 and will progress to production of new retail foods.

Project Leadership: Ian Givens – University of Reading

Participating organisations: