SBIR Phase I: Enhancing Nutritional Value of Underutilized Leafy Vegetables to Develop Innovative Baby Food Products

SBIR 第一阶段：提高未充分利用的叶类蔬菜的营养价值，开发创新的婴儿食品

• 批准号: 1315457
• 负责人: Mary Wilson
• 金额: $ 15万
• 依托单位: Innovesca, LLC
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 2013
• 资助国家: 美国
• 起止时间: 2013-07-01 至 2014-06-30
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=1315457&HistoricalAwards=false
• 关键词: SBIR; Phase; Enhancing; Nutritional; Value

This Small Business Innovation Research (SBIR) Phase I project proposes to develop innovative baby food products with optimized nutritional value. The research objective is to establish optimized processing methods through mechanics-based approaches to enhance nutrient bioavailability and palatability of underutilized leafy vegetables. The intellectual merit of this proposal is derived from our unique focus on applying "mechanics of materials" approaches to food systems as a means to naturally optimize nutritional value, as opposed to genetic modification, food fortification, or overprocessing methods. Using this proprietary technology, the company will first develop a focused baby food product with optimized nutritional value to help improve infant nutrition, and then expand to develop a range of food products targeting different stages of childhood development.The broader impact/commercial potential of this project, if successful, will be to promote healthy development of infants and children, and to prevent childhood obesity through the creation of high nutritional value food products for the US market. The scientific innovation behind these food products in understanding and optimizing nutrient absorption from foods through natural means could impact food industry practices, and local agricultural development, farmer education, and jobs in rural communities. The company will partner with regional US farmers as a source of raw plant materials. In the US, baby food products are a large market ($10 billion), with increasing demand for natural, organic products. In developing nutritious food products from natural raw materials with minimal processing, the company will have significant competitive advantages over other food products.

这项小型企业创新研究（SBIR）I阶段项目建议开发具有优化营养价值的创新婴儿食品。研究目标是通过基于力学的方法来建立优化的加工方法，以增强未充分利用的叶蔬菜的营养生物利用度和可口性。 该提案的智力优点来自我们在食品系统上应用“材料机制”方法的独特关注，作为自然优化营养价值的手段，而不是基因修饰，食物预处理或过度处理方法。使用这项专有技术，该公司将首先开发具有优化营养价值的专注的婴儿食品，以帮助改善婴儿营养，然后扩展以开发针对儿童发展不同阶段的一系列食品。如果成功的话，该项目的更广泛的影响/商业潜力将是为了促进儿童和儿童的健康开发，并通过促进创造产品来促进高级产品的健康产品。这些食品背后的科学创新在理解和优化食物中通过自然手段的营养吸收，可能会影响食品行业的实践，以及当地的农业发展，农民教育和农村社区的工作。 该公司将与美国地区农民合作，作为生植物材料的来源。在美国，婴儿食品是一个大型市场（100亿美元），对天然有机产品的需求不断增长。 在从天然原材料中开发营养食品的过程中，该公司将在其他食品中具有显着的竞争优势。