Arla Food for Health has initiated 11 research projects during the first four years of its existence.
Arla Food for Health (AFH) is based on the conviction that equal collaboration through independent research activities, both nationally and internationally, are crucial for the ability to address several global health challenges.
The ambition is to push boundaries and foster world-class dairy science. Subsequently results can be applied in food design and new nutritional solutions with positive impact on global nutritional sta-tus and public health – this will create value for individuals, the society and the collaborating part-ners.
The AFH partners are committed to create impact and objectively disseminate the scientific insights developed through the AFH-projects. The collaboration between the partners include a targeted and coordinated public outreach that can serve as basis for a science based nutrition and health dia-logue with external stakeholders – including authorities, NGO’s, universities and other industries.
Arla Food for Health announces a call for applications within three focus areas
- Prevent/remedy metabolic syndrome
- Prevent/remedy malnutrition
- Enhance immune defense/response
The one-stage application process
April: AFH announcement call for applications
Primo June: Deadline for submission of optional one-page research proposal
Ultimo June: Receive feedback on optional one-page research proposal
October: Deadline for submission of applications
Ultimo December: Decision on funding communicated
Q1 following year: Final project approval and proceed to contract
Q2 following year: Funding
AFH emphasizes the scientific quality of the research proposed. As the total yearly fund is DKK 10 mill., typically 2-3 projects have received funding. These funds should be seen as seed money, enabling initiation of the work and leading to further funding via e.g. public funding sources. Thus, the content of the application may be seen and described as a phase of a larger and stronger research project.
The funded research projects:
All projects have participation from University of Copenhagen, Aarhus University, Arla Foods Ingredients Group P/S and Arla Foods amba. Below you’ll find a brief description of these 11 projects.
ENMET – Milk proteins as regulator of obesity through modification of the ENergy METabolism and gut microbiota
This project investigates to what extent milk proteins modulate energy metabolism and thereby may improve weight management. The project aims in addition to investigate the molecular mechanisms governing the effect of protein on host metabolism in consort with gut bacteria.
Professor Karsten Kristiansen, University of Copenhagen
3.5 mill. DKK
CutDM – Cut down on carbohydrate usage in the diet of type 2 diabetes
Mechanisms of effective therapy of diabetes by selective choice of macronutrients
This project investigates if a diet with lower content of carbohydrates and thus higher content of fat and protein, partly delivered by dairy products, improves blood sugar control of patients suffering from Type 2 Diabetes.
Chief Phycisian, DMsc Thure Krarup, University of Copenhagen
4.0 mill DKK
A large project in which work package 1 is funded by Arla Food for Health. This work package aims to identify and optimize processing conditions which allow efficient and high quality separation of Milk Fat Globule Membrane (MFGM) from cream or dairy side streams.
Assoc. Professor Lars Wiking, Aarhus University
2.5 mill DKK
This projects investigates if a diet with bioactive milk ingredients protects against gut inflammation. This is of huge relevance to improve infant formula but may also be applicable to adults suffering from intestinal inflammation.
Professor Per Sangild, University of Copenhagen
4.46 mill DKK
OmniSaM: The Omnibus Satiety Metric
A multimodal metric for predicting the satiating effects of real foods and drinks
Satiation depends on many human factors related to e.g. physiology, perception and psychology and as such has proven very difficult to measure and predict accurately. Healthy foods that fill faster and for longer are desirable for public health, but current methods for measuring the satiating capacity of foods have very weak predictive val-ues. This ambitious project proposes to combine the primary processes underlying the satiety cascade, including brain, blood and behavior measurements to develop a meth-od which can accurately predict future caloric intake. The Omnibus Satiety Metric will enable the development of superior satiety optimized foods in the context of weight and lifestyle management for the consumer, as well as enabling the future development of a rapid measurement for satiation with wider applicability in the nutrition and medical sectors.
Which factors decide how much we eat? DCA –Center for Food and Agriculture. April 2019. Popular science.
Professor and Science Team Leader Derek Victor Byrne, Food Quality Perception and Society, Department of Food Science, Aarhus University
5.29 mill DKK
When sick and hospitalized muscle wasting often take place due to inflammation and lack of appetite. This project investigates the optimal combination of milk proteins and ketone bodies to counteract post-inflammatory protein and muscle waste in a new clinical human model combining inflammation(LPS), bed rest and fasting. The goal is to be able to support healing and recovery with targeted nutrition, which would improve quality of life for patients and reduce health care costs.
Professor Niels Møller, Aarhus University Hospital
1.65 mill DKK
A food item is more than the content of its single nutrients. The structure of the food at all levels affects the digestion and uptake of the nutrients in the human gut. In this project, we study how the dairy matrix influences nutrient uptake with specific focus on post-prandial lipaemia. The perspective is to be able to design better foods with a more targeted structure for nutrient availability by understanding of the effects of this relationship in dairy foods.
Marianne Hammershøj, Aarhus University
4 mill DKK
At any time at least 50 mill. children suffer from malnutrition, which has huge consequences for their future life – if they survive. Optimal nutrition support is needed to bring children out of this devastating state of hunger and impaired growth and development. This project examines how milk protein and whey permeate rescue linear and ponderal growth as well as child development in Moderate Acute Malnutrition.
Professor Henrik Friis, University of Copenhagen
5 mill DKK
MiPUAge – Milk Protein Utilisation and Age
Whey and casein-derived protein ingredients: gastro-intestinal absorbption, whole body utilizatoin, and hormonal and metabolic regulation: a metabolomics approach.
Professor, Gerrit van Hall, University of Copenhagen
3.65 mill DKK
Effects of milk protein and vitamin D on children’s growth and health.
Professor, Christian Mølgård, University of Copenhagen
6.35 mill DKK
The influence of maternal health on human breast milk composition with downstream effects on infant metabolism and gut colonization.
Ulrik Kræmer Sundekilde, Aarhus University
Niels Uldbjerg, Aarhus University
Dennis Sandris Nielsen, University of Copenhagen
5.0 mill DKK