Development of new foods with slow-digesting starch for diabetics

Project title: Resistant Starch

Partners: KU Leuven, Quadram Institute, PepsiCo

Research Fund: EIT Food

Initial year: 2020

Service Category:



Ólafur H. Friðjónsson

Research Group Leader

Resistant Starch was a ONE project run by the University of Leuven in Belgium.

The aim of the project was to produce foods with starch that has been transformed so that it is digested more slowly
but now is.

Transformation takes place, among other things, with enzymes that Matís has developed and produces.

Slightly digested starch is suitable for those with diabetes or obesity.