Process To Remove Anti-Nutrients From Foods For Better Absorption


Life Sciences - Industrial Biotech Methods & Processes
Foods - Processes
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The world’s population is growing rapidly and it means there is a greater demand to feed everyone. It is estimated that the world already produced enough food to feed around 10 billion people for the year 2050. However, due to poverty and uneven food distribution, some are still malnourished. Malnourishment can be addressed through a nutrient-enhancement technology.

This innovation is a breakthrough in the field of nutrient absorption. A food biotechnology company has developed a technology that improves the bioavailability of nutrients present in plant-based ingredients by removing the anti-nutritional factors (ANF) present in the ingredients. This also helps in increasing the adoption of these ingredients as they overcome the key challenge that hinders the adoption of plant-based foods in various processed foods, namely lower bioavailability of nutrients.

The three-step process increases the health benefits derived from the ingredients when used in the manufacture of various processed foods and beverages. Some examples that have been successful with the technology are wheat, amaranth, soy beans, oats and chocolates. In addition, it is developing the know-how for ready-to-eat (RTE) food and beverage products across categories, such as breakfast cereals and snacks.



The technology is mainly intended for plant-based ingredients and it involves three main steps:

  • The first step involves the removal of compounds present in plant foods that inhibit nutrient absorption (anti-nutrients). During this step, the locked nutrients are released from the whole foods.
  • The second step is focused on increasing the bioactivity of the released nutrients using food-grade microbes, such as bacteria, yeasts, and enzymes.
  • The final step involves the development of various product formats that contain easily absorbable and active nutrients used for the manufacture of RTE foods and ready-to-drink (RTD) beverages.

The technology is designed in such a way that minimal processing of the ingredients is required and they remain whole and unadulterated during the entire process.  


The technology is intended mainly for plant-based food ingredients such as bean, nuts, grains, cocoa. The enhanced ingredients can be used in the manufacture of various RTE and RTD products. Some of the key application segments where potential adoption can be expected include breakfast cereals, snacks, and beverages, such as milk and tea. The technology can also be potentially extended to the development of nutraceuticals in the future. 


The developed technology helps to satisfy consumer requirements for enhanced health and wellness benefits from various RTE and RTD products. This enables the resultant food products to be used as a viable therapeutic and preventive food supplement for healthcare and medical interventions. The technology also helps to maximize nutrient absorption from plant-based foods and to overcome the key challenge that affects the adoption of plant-based ingredients in the RTE and RTD segments. It also allows tailoring of products to cater to the varying nutritional needs and requirements of different demographics. 

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