It is a challenge for the food industry to develop food products with high nutritional value and an alternative structure, so that they are suitable for people with chewing and swallowing difficulties. Within the framework of the EUPHORIA project, an easily digestible legume flour will be developed through enzyme modification, enriched with encapsulated antioxidants and antimicrobial extracts. The flour will be used as a raw material for the development of a new range of easy-to-digest and tasty ultra-thin pasta enriched with ingredients that promote the good health of the consumer.

Learn more here.