Research to Go- Food for Health

Research to Go – Food for Health

Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership

Table of Contents Novel strategies for the functional replacement of trans and saturated fats in finished food products .............................................................................................................................. 0 Omega-3 and Vitamin D3 and enriched dairy creams from butter oil and modified whey protein and their incorporation into Cheddar ..................................................................... 3 Assessing the Bioactivity of Immune-Related MicroRNAs in Colostrum and Milk from High and Low Immune Responder Cows on Intestinal Epithelial Cells ........................................ 5 Look who’s talking too: defining probiotic interactions with gut microbiota and their hosts .............................................................................................................................................. 8 Look who’s talking: mapping the molecular crosstalk between probiotics, gut microbiota, and their hosts. ................................................................................................................. 11 Grape pomace as a novel tool to treat insulin resistance and diabetes..................................................... 14 Dietary Fibre and Glycemic Response: Developing foods to assist the increasing Diabetic population ................................................................................................................... 16 Biological effects and roles of food matrix- derived nanomaterials in fruit juices and their potential impact on health ................................................................................................ 19 Optimizing a cryodrying technology to develop golden prunes with enhanced health attributes from novel Yellow European Plums (YEPs) ..................................................................... 21 Identification of anti-diabetic milk components ........................................................................................ 23 Improving the nutrient intake of older adults in long term care ................................................................ 25 Developing consumer driven strategies for imparting sustainable healthy eating habits in Ontarians’ diet................................................................................................................... 27 Plasma Enhanced Chemical Vapor Deposition of Nano-Coating of Compostable Polymers for Antimicrobial Food Packaging Applications .......................................................................... 29 Exploring the linkage between soy consumption and kidney health ......................................................... 32 Early potatoes: a possible food source to improve Ontarians’ health through phytochemicals and starch content affecting glycemic index and glycemic load ...................................... 35 Prevention of obesity-related disorders by dietary bioactive peptides ..................................................... 38 Bridging the gaps in Ontario agriculture, food, nutrition and health to create healthy aging strategies .............................................................................................................................. 41

Research-to-Go

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Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership

Project Title Submission number Theme(s) Key words Lead Applicant Organization Start Date

Novel strategies for the functional replacement of trans and saturated fats in finished food products UofG2013-1594

Funding Program

OMAFRA - U of G Research

Food for Health,Product Development and Enhancement through Value Chains Functionality, Structure, Crystallization, In-Situ, Health Alejandro Marangoni University of Guelph 16/06/2014 End Date 30/04/2017

Abstract The recent announcement by the Food and Drug Administration that trans fats will finally be removed from the GRAS list (http://www.cspinet.org/new/201311071.html) has caused a historic flurry of activity, to a much greater extent to that of 2006, when trans fat labeling became mandatory. Canada has been urged to follow in the footsteps of our American neighbors (http://www.thestar.com/news/world/2013/11/07/us_fda_to_ban_arteryclogging_trans_fats.html). This project will focus on characterizing and understanding the crystallization behavior and structure of highly saturated and trans containing fats including dairy fat, animal fat, cocoa butter substitutes and roll-in shortening. These fats are extensively used in manufactured food products and represent TODAY a significant source of trans and saturated fatty acids. We will characterize these high-trans containing materials and study their physical properties in situ, in model cheese, puff pastry, emulsions and meat batters. Ultra-small angle synchrotron X-ray scattering will be used as a structural probe of nanostructure and mesoscale structure. There is very little information on this in the literature but our group has had much recent success doing this. Supramolecular structure, melting behavior and rheological properties will be matched using novel microalgal oils, oleogels, trait-modified oils and milkfat fractions.

Objectives 1. Characterize the structure (molecular, nano, mesoscale), rheological properties and crystallization behavior of dairy fat, dairy fat fractions, animal fat, cocoa butter substitutes and roll-in shortening, both in bulk and in their respective food matrices 2. Replace these high trans fats with microalgal oils and dairy fat fractions with similar functionlities and/or structure. This matching of functionality needs to be carried out in the bulk systems.

0 For more information, please visit http://www.uoguelph.ca/omafra_partnership/research/en/themespriorities/FoodForHealth.asp

3. Replace the high trans fats with novel materials including ethylcellulose oleogels, small-molecule oleogelators, structured emulsions and combinations thereof.

4. Carry out textural and sensory analysis of food products to assess whether final replacement resulted in matched quality and functionality.

Benefits Trans fatty acids are well known for their deleterious effect on human health, in particular cardiovascular health. CVDs are the number one cause of death globally: more people die annually from CVDs than from any other cause; 30% of all deaths in the world are due to CVD. Trans fatty acids elevate LDL cholesterol and lower HDL cholesterol and their consumption is associated with a high risk of developing CVDs. Eliminating trans fatty acids form our diets is a high priority. Surprisingly, this discussion took place already in 2006, when mandatory labeling of trans fat content became law. Even though many food manufacturers removed trans fats from their formulations in the years that followed, many did not. Particularly difficult to replace are trans fats in roll-in shortening used in the manufacture of laminated bakery products such as croissants and danishes, cocoa butter substitutes used in candy bars and as coatings, and, of course, those fats that naturally contain a high amount of trans fatty acids such as milkfat. These materials also contain a high amount of saturated fats. Thus, should we be successful in removing trans fats and lower saturate fats from these products, this will translate into more healthful manufactured food products. We must not forget that a large proportion of the population routinely consumes food made with these fats, and thus it is imperative to remove these from our diets. Unfortunately, children are a major consumer of such foods as well. The ban of trans fats is a reality. Trans fats will not be considered GRAS very soon and the food industry is still not ready to replace the above-mentioned fats from manufactured food products. This research will thus address this important public health issue and help industry implement solutions promptly and efficiently.

Even though many manufactured foods in Canada have low levels of trans fatty acids, many products still do, particularly bakery and confectionery products. The problem is that many ingredients contain trans fats as structuring agents and thus changes in these ingredients will lead to changes in product performance and acceptability.

Co-Funder List • •

Kraft Foods Solazyme Inc.

1

Team Member 1. Mr. Andrew Gravelle

University of Guelph UofG Technician

2. Mr. Saeed Ghazani

University of Guelph UofG Technician

3. Ms. Fernanda Peyronel University of Guelph UofG Research Associate 4. Dr. Judith Moca

University of Guelph Non-UofG Collaborator

5. Ms. Risha Bond

Collaborators

Non-UofG Collaborator

6. Prof. David Pink

Collaborators

Non-UofG Faculty/Research Scientist

7. Dr Shai Barbut

University of Guelph UofG Faculty (On Campus)

8. Mr. Rafael Spurio

University of Guelph UofG Graduate Student

9. Ms. Rachel Tanti

University of Guelph UofG Graduate Student

10. Mr. Braulio Macias

University of Guelph UofG Graduate Student

11. Dr. Milena Corredig

University of Guelph Non-UofG Collaborator

2

Research-to-Go

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Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership

Project Title

Submission number Theme(s) Key words Lead Applicant Organization Start Date

Omega-3 and Vitamin D3 and enriched dairy creams from butter oil and modified whey protein and their incorporation into Cheddar UofG2012-1269

Funding Program

Food for Health Vitamin-D cheese, omega-3, recombined creams Art Hill University of Guelph 01/05/2013 End Date

OMAFRA - U of G Research

30/04/2015

Abstract Preliminary work in our lab has demonstrated that it is possible to create stable butter oil-based dairy creams that closely resemble natural milk cream with respect to particle size distribution. Commercially available whey protein concentrates (WPC) were used as emulsifiers after controlled heat-denaturation to modify their functionality. Conventional recombined creams formed by homogenizing blends of skim powder or milk protein concentrates have poor cheese making properties because the globules are much smaller than native ones and because they are stabilized with caseins that participate directly in cheese gel formation. The recombined creams that we formulated in our laboratory contain non-interacting fat globules stabilized by denatured WPs and with size distributions similar to native milk fat globules. We hypothesize that these formulated creams will have better cheese making properties than conventional recombined creams and will provide an opportunity to fortify cheese with nutritionally functional components such as fat soluble vitamins and omega-3 rich oils. In the second part of our study, we propose to enrich the recombined dairy creams with Vitamin D3, incorporate them into Cheddar cheese with or without addition of pre-emulsified omega-3, and examine the nutrients’ retention, stability and sensory effects over the cheese ripening period of 12 months.

Objectives 1. Formulate and characterize butter oil creams that closely resemble natural milk cream by using heatdenatured whey proteins as emulsifiers.

2. Examine the physico-chemical aspects of emulsification and stabilization mechanisms of the formulated butter oil creams.

3. Enrich butter oil creams with vitamin D3 and n-3 rich oils, incorporate the fortified creams into cheese

3 For more information, please visit http://www.uoguelph.ca/omafra_partnership/research/en/themespriorities/FoodForHealth.asp

milk, and characterize rennet gels and make Cheddar cheese from the fortified recombined milks.

4. Examine the retention and stability of vitamin D3 and omega-3 fatty acids throughout the cheese ripening period of 12 months.

5. Conduct sensory studies on the final Cheddar product.

Benefits Food for Health Theme priority 1: Bioactives, functional foods and new healthful food products. This project contributes to reformulation of processed foods, namely, incorporation of healthful oils and other lipid soluble nutraceuticals and nutritionally functional components into foods. The particular target nutrients in this project are Vitamin D and Omega-3 fats. Vitamin D fortification is consistent with a strong interest expressed by the Canadian dairy industry to find better means to stabilize Vitamin D activity in cheese.

Food for Health Theme priority 2: Food Materials and Manufacturing, exploring the chemistry and physics of new and existing food ingredients that form the basis of new product functionality. The opportunity to create recombined creams (dairy fat + non-fat milk solids) makes it possible to fortify cheese with a wide range of fat-soluble nutrients such as vitamin D and omega-3 fatty acids. We are of course aware that some nutrients such as Omega-3 fats can be included in cheese via dairy cow feeding regimes. However, the technology we propose will provide a more simple means to target incorporate and stabilize exact amounts of one or several lipophilic nutrients into cheese. This should have both health benefits to consumers and monetary benefits to the dairy industry.

In addition to an effective vehicle to deliver lipid soluble nutrients, the benefits, will include a new process to make high quality cheese from recombined dairy components. This may help mitigate economic effects of seasonal variation in milk production. Addition of inert material such as whey proteins in association with the fat globules may also allow reduced fat cheese without compromising quality. Finally, many consumers will perceive the additional whey proteins as a nutritional benefit.

Co-Funder List •

Silani Sweet Cheese

Team Member 1. Ms. TBA TBA

University of Guelph UofG Graduate Student

2. Dr. Prashanti Kethireddipalli University of Guelph University Researcher

4

Research-to-Go

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Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership

Project Title

Submission number Theme(s) Key words Lead Applicant Organization Start Date

Assessing the Bioactivity of Immune-Related MicroRNAs in Colostrum and Milk from High and Low Immune Responder Cows on Intestinal Epithelial Cells UofG2013-1696

Funding Program

Food for Health milk miRNAs, bioactives, biomarkers, health Bonnie Mallard University of Guelph 16/06/2014 End Date

OMAFRA - U of G Research

16/06/2017

Abstract The expression of bioactive host defense-related proteins in colostrum and milk is controlled in part by regulatory RNA gene products called microRNA (miRNA). Since these miRNAs are packaged inside milkderived microvesicles that protect them from degradation, they can affect the function of neighboring and distant cells. Notably, immune-related miRNA are abundant in milk, particularly in colostrum, and there is growing evidence that these miRNA affect gut development and immunity of newborns including humans.

While high immune responder cows have been shown to have improved colostrum quality and high concentrations of bioactive proteins such as lactoferrin, the expression profiles of miRNAs in bovine colostrum and milk and their biological significance on gut development and immunity remain to be elucidated. Therefore, the objectives of this study are to: 1) compare and validate the expression profiles of immune-related miRNA in colostrum and milk from high and low immune responder cows, 2) determine their heritability estimates, 3) evaluate the bioactivity of miRNAs on healthy and cancerous intestinal epithelial cells, and 4) characterize their role in cell-to-cell crosstalk. Results of this study are expected to provide insight into the immunoregulatory role of miRNAs in colostrum and milk with emphasis on novel health benefit of milk.

Objectives Main Goal: Evaluate the immunoregulatory role of immune-related miRNAs in colostrum and milk from high and low immune responder cows on the intestinal epithelial cell integrity and proliferation, as well as on cells of other organs with emphasis on new milk health benefits.

This will be accomplished by: 1- Comparing the expression profiles of colostrum and milk immune-related miRNA from high and low immune responder cows.

5 For more information, please visit http://www.uoguelph.ca/omafra_partnership/research/en/themespriorities/FoodForHealth.asp

2- Validating differentially expressed immune-related miRNAs in colostrum and milk from high versus low immune responder cows by quantitative real-time PCR, and using the variation of immune-related miRNAs to determine heritability estimates for individual miRNA. 3- Evaluating the uptake of exogenous colostrum and milk miRNAs by bovine and human intestinal epithelial cells.

4- Evaluating the bioactivity of colostrum and milk immune-related miRNAs on healthy and cancerous intestinal epithelial cells.

5- Evaluating the regulatory role of exogenous colostrum and milk miRNAs on hepatocyte cells.

Benefits This research on assessing the bioactivity of immune-related microRNAs in colostrum and milk from high and low immune responder cows is expected to add to the growing list of health benefits of bovine milk and dairy food via better understanding of the immunoregulatory role of immune-related miRNAs on the expression of bioactive proteins. By estimating the heritability of immune-related miRNAs, there is also potential to improve the functional properties of milk by adopting selective cattle breeding strategies.

Evaluating the exogenous uptake of colostrum and milk miRNA by intestinal epithelial cells and their role in cell-to-cell cross talk will emphasize the functional importance of bovine milk in gut development and immunity especially its role in maintaining the gut epithelial barrier integrity. This is separate from any additional benefits associated with the high and low IR phenotypes.

More specifically, this proposed research will directly benefit the agri-food industry at the following levels.

-The identification of bioactive miRNA in high immune responding cows will benefit the DFO and the SEMEX Alliance, since they can market these bioactive proteins as part of their Immunity Plus genetic breeding program.

- At the producer level, colostrum and milk quality can be improved through improved knowledge of candidate miRNA that may lead to the development of value-added colostrum and milk products.

Additionally, this may be a means of improving veal and heifer calf health without the use of antibiotics.

-At the processing level, differentially expressed bioactive miRNAs could be as efficient tool to alter milk composition by targeting their expression to further improve milk quality and produce novel healthful dairy food. Additionally, the quality of milk and milk products can be monitored using miRNA biomarkers that we identify to be consistently expressed, since miRNA are stable and resistant to RNases, low pH, acidic conditions and degradation during processing and manufacturing.

-Consumers will benefit from this research by having the choice to purchase healthful milk and dairy foods that more closely matches breast milk thereby reducing allergy.

As a result, the beneficiaries of this study are the consumers, the dairy food industry, the dairy farmers and their cattle.

Co-Funder List •

Dairy Farmers of Ontario

6

Team Member 1. Dr. Heba Atalla

University of Guelph UofG Research Associate

2. Dr. Niel Karrow

University of Guelph UofG Faculty (On Campus)

3. Dr. Milena Corredig University of Guelph UofG Faculty (On Campus) 4. Dr. Gordon Kirby

University of Guelph UofG Faculty (On Campus)

5. Dr. Bonnie Mallard University of Guelph UofG Faculty (On Campus)

7

Research-to-Go

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Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership

Project Title Submission number Theme(s) Key words Lead Applicant Organization Start Date

Look who’s talking too: defining probiotic interactions with gut microbiota and their hosts UofG2013-1707

Funding Program

OMAFRA - U of G Research

Food for Health probiotics, microbiome, bioactives, chemostat, microscopy Cezar Khursigara University of Guelph 02/06/2014 End Date 31/05/2016

Abstract Consumer acceptance of nutritional foods that contain probiotic microorganisms has driven the Ontario food industry to produce a new generation of value-added functional foods. Probiotics contribute to human health by maintaining internal microbial balance, boosting immune function and defending against pathogen colonization. However, the interactions between ingested probiotics and the resident gut microflora and mammalian host are not well understood. The tightly knit bacterial biofilm community of the distal colon excludes microbes ingested with food. Therefore, probiotics need to be continuously ingested in high numbers to impart a beneficial effect. This proposal builds upon previous (#200216) and current (UofG2012-1340) OMAFRA projects and aims to advance our discoveries about probiotic interactions with resident microflora to make them more industrially applicable. Specifically this proposed research would utilize a small library of commercially available probiotic organisms and investigate the how culture conditions and dietary factors promote probiotic retention in a model gut system. We now aim to describe how these environmental changes promote adaptations in the probiotics to modulate the interactions between probiotic species and the host. The research described in this proposal will have a profound impact on the way we incorporate probiotic species into functional food products.

Objectives We propose to leverage the techniques developed through OMAFRA projects #200216 and UofG2012-1340 to characterize specific probiotic interactions within gut-derived biofilms, and between biofilm consortium members. Our objectives include: 1) high-throughput proteomic and transcriptomic screening of commercially viable probiotics to identify colonization-promoting interactions with a panel of bioactives; 2) use of variable culture conditions in conjunction with select pro- and prebiotics to modulate existing gut biofilms and allow colonization by selected probiotic strains; 3) test the novel probiotic microbial mixtures identified by our group for their ability to form an adjunct biofilm community that will persist among,

8 For more information, please visit http://www.uoguelph.ca/omafra_partnership/research/en/themespriorities/FoodForHealth.asp

strengthen and enhance the existing gut microbiota. We will use this knowledge to develop strategies to allow for enhanced probiotic interactions with the resident gut microbiota, with the ultimate goal of producing improved probiotic foods to promote the overall healthful benefits for Ontarians.

Benefits The ultimate goal of this project is to improve the health of Ontarians through the food they eat. To do this, we aim to enhance the retention of ingested probiotic species to benefit the intestinal health of consumers.

We have made great progress towards this goal by characterizing the formation of both the commensal biofilms found within the human gut and those formed by probiotic species (#200216). We have also begun to characterize the physical and molecular interactions between probiotic species and the natural microflora of the human gut through the novel methods that we have developed (UofG2012-1340). The approaches described here also combine our unique culturing system that mimics the human distal colon, with state-ofthe-art imaging, genomic and proteomic-based analyses. Our experimental system is now providing critical information about how probiotics interact with the host microbiome at a cellular, chemical and genetic level and will have a profound impact on the way we incorporate these probiotic species into functional food products. We wish to expand our research to directly identify select probiotics that can be cultured or engineered to maximize the health potential of commercial foods. These benefits will also extend beyond basic research and the food industry and will provide economic opportunities and competitive advantages for Ontario agri-food companies and producers.

Our previous research has also identified potential novel probiotic species and mixtures that can be applied to challenges in the clinical arena. We will now investigate whether the selection of probiotics alters the intestinal health of individuals suffering from gastrointestinal problems such as inflammatory bowel disease (IBD). These questions are at the forefront of food for health initiatives and will have a significant impact on the treatment of human disease. Short-term benefits of our research will be realized through knowledge translation, bringing together industry, medical and policy experts. We hope to extend discussion about the relationship between functional foods and health benefits and to provide a forum for producers and manufacturers to engage with researchers and clinicians. This valuable dialogue will forge partnerships across industries and ultimately move beyond agri-food research to enhance the lives of Ontarians.

Co-Funder List • • • •

Lallemand Health Solutions Nubiyota National Science and Engineering Research Council Canada Foundation for Innovation

9

Team Member 1. Dr. Emma Allen-Vercoe University of Guelph

UofG Faculty (On Campus)

2. Dr. Marc Habash

University of Guelph

UofG Faculty (On Campus)

3. Ms. Sherise Charles

University of Guelph

UofG Graduate Student

4. Ms. Student #2

University of Guelph

UofG Graduate Student

5. Mr. Student #3

University of Guelph

UofG Graduate Student Non-UofG Advisory

6. Dr. Thomas Tompkins Collaborators 7. Dr. Gregor Reid

The University of Western Ontario Non-UofG Advisory

10

Research-to-Go

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Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership

Project Title Submission number Theme(s) Key words Lead Applicant Organization Start Date

Look who’s talking: mapping the molecular crosstalk between probiotics, gut microbiota, and their hosts.

UofG2012-1340

Funding Program

Food for Health probiotics, microbiome, dairy, biofilm, gut-health Cezar Khursigara University of Guelph 01/06/2013 End Date

OMAFRA - U of G Research

31/05/2015

Abstract Consumer demand for nutritional foods that generate health benefits has driven the Ontario food industry to produce a new generation of value-added functional foods. Functional foods often contain probiotic microorganisms that contribute to maintaining internal microbial balance and defence against pathogens.

However, crosstalk between ingested probiotics and the resident gut microflora is not well understood. The tightly knit bacterial biofilm community of the distal colon excludes microbes ingested with food. Therefore, probiotics (not normally part of the gut microflora) need to be continuously ingested in high numbers to impart a beneficial effect. This proposal builds upon OMAFRA project #200216 and aims to advance our discoveries about probiotic interactions with resident microflora to make them more industrially applicable.

Specifically, we will determine how dietary factors that improve probiotic retention time and enhance benefits to human health, modulate the interactions between probiotic species and the host. The experimental approaches described in this proposal will provide critical elucidation of probiotic interactions with resident microbes at cellular, chemical and genetic levels and will have a profound impact on the way we incorporate probiotic species into functional food products.

Objectives We propose to leverage the cutting edge techniques developed through OMAFRA project #200216 to characterize specific microbial interactions within gut biofilms, and between biofilm consortium members and selected probiotic strains. We will use this knowledge to develop strategies to allow for enhanced probiotic interactions with the resident gut microbiota, with the ultimate goal of producing improved probiotic foods. Our objectives include: 1) the use of tailored prebiotics (such as inulin-type fructans) to modulate existing gut biofilms and allow colonization by selected probiotic strains; 2) the high-throughput mass spectrometry based screening of probiotic and biofilm proteomes to assess, at the molecular level, the colonization-promoting interactions with a panel of bioactives; and 3) the development of novel probiotic

11 For more information, please visit http://www.uoguelph.ca/omafra_partnership/research/en/themespriorities/FoodForHealth.asp

microbial mixtures which, when administered together strategically, will form an adjunct biofilm community that will persist among, strengthen and enhance the existing gut microbiota, promoting overall healthful benefits for Ontarians.

Benefits The ultimate goal of this project is to improve the health of Ontarians through the food they eat. Specifically, we aim to enhance the retention of ingested probiotic species to benefit the intestinal health of consumers.

We have made great strides towards this goal by characterizing the formation of both the commensal biofilms found within the human gut and those formed by probiotic species (OMAFRA #200216). We next aim to characterize the physical and molecular interactions between probiotic species and the natural microflora of the human gut through the novel approach that we have developed. This approach combines a unique culturing system that mimics the human distal colon, with state-of-the-art imaging, genomic and spectrometry-based analyses. Our experimental system is poised to provide critical information about how probiotics interact with host organisms at a cellular, chemical and genetic level and will have a profound impact on the way we incorporate these probiotic species into functional food products. The benefits from this research will be realized almost immediately, as better probiotics can be cultured and even engineered to maximize the health potential of commercial foods. These benefits will also extend beyond basic research and the food industry and will provide economic opportunities and competitive advantages for Ontario agrifood companies and producers.

Our research has also identified potential novel probiotic species and mixtures that can be applied to challenges in the clinical arena. We aim to investigate whether novel probiotic species can alter the intestinal health of individuals suffering from gastrointestinal problems such as inflammatory bowel disease (IBD). These questions are at the forefront of food for health initiatives and will have a significant impact on the treatment of human disease. Short-term benefits of our research will be realized through knowledge translation by bringing together industry, medical and policy experts. We hope to extend discussion about the relationship between functional foods and health benefits and to provide a forum for producers and manufacturers to engage with researchers and clinicians. This valuable dialogue will forge partnerships across industries and ultimately move beyond agri-food research to enhance the lives of Ontarians.

Co-Funder List • • • •

Lallemand Human Nutrition NSERC Canada Foundation for Innovation (CFI) Canada Foundation for Innovation (CFI)

12

Team Member 1. Ms. Kathleen Schroeter University of Guelph

Graduate Student

2. Dr. Emma Allen-Vercoe University of Guelph

University Researcher

3. Ms. Emily Vis

University of Guelph

Graduate Student

4. Dr. Gregor Reid

The University of Western Ontario Non-UofG Advisory

13

Research-to-Go

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Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership

Project Title Submission number Theme(s) Key words Lead Applicant Organization Start Date

Grape pomace as a novel tool to treat insulin resistance and diabetes UofG2012-1305

Funding Program

Food for Health grapes, diabetes, obesity, rat, glucose David Wright University of Guelph 01/07/2013 End Date

OMAFRA - U of G Research

30/06/2015

Abstract The consumption of red wine has long been thought to have protective health benefits. Over the past several years accumulating evidence suggests that resveratrol, a polyphenol compound found in the skin of red grapes, may mediate these beneficial effects. In recent work we have shown that dietary resveratrol supplementation prevents the development of type 2 diabetes (T2D) in rats. The beneficial effects of resveratrol were strikingly similar to those of thiazolidinediones (TZDs), a commonly prescribed class of insulin sensitizing medication. Although our results provide evidence that resveratrol may be an effective means with which to mimic the beneficial effects of TZDs without the deleterious side effects, purified synthetic resveratrol is expensive. Thus it is of great interest to determine if natural food products containing resveratrol would have similar effects, either alone or in combination with anti-diabetic medications. Grape pomace is the skins and seeds of grapes remaining after the first crush of wine making.

Extracts of grape pomace contain high levels of resveratrol and thus we propose to examine the efficacy of dietary supplementation with grape pomace alone or in combination with the anti-diabetic drug metformin.

The effects of grape pomace will be compared to those of synthetic purified resveratrol.

Objectives Grape pomace is the skins and seeds of grapes following first crush during wine making. Extracts of grape pomace contain high levels of resveratrol and thus we hypothesize that supplementation with this product will be an efficacious food based approach with which to improve glucose homeostasis . We will test this by examining the following objectives: 1. Determine the effects of grape pomace supplementation, alone or in combination with the anti-diabetic medication metformin, in lowering glucose levels in rats fed a high fat diet.

2. Examine the efficacy of dietary grape pomace supplementation, alone and together with metformin, on

14 For more information, please visit http://www.uoguelph.ca/omafra_partnership/research/en/themespriorities/FoodForHealth.asp

glucose homeostasis in type 2 diabetic rats.

In both aims the effects of grape pomace will be compared to a low and high dose of resveratrol. This proposal will lend important insight into alternative uses for grape pomace and will highlight the use of food-based approaches in modulating glucose homeostasis.

Benefits Given the increasing incidence of T2D and the deleterious side effects of many classically prescribed medications, it is becoming increasingly apparent that new strategies to combat T2D are desperately needed. The work put forth in this application will provide novel insight into the efficacy of grape pomace extract as an approach to modulate glucose metabolism. Not only will these findings benefit the Ontario health care system, but importantly will promote the development of value-added grape pomace supplemented products. Grape pomace is the skins and seeds of the grapes remaining after the first crush and is typically considered a waste product of the wine making process. The disposal of this material in landfills is costly both from an economic and sustainability perspective. The importance of this issue is highlighted by the development of the Sustainable Winemaking Ontario program in 2007 by the Ontario Ministry of the Environment. The identification of alternative uses for grape pomace will provide an additional source of income for Ontario wine producers and will reduce the economic and environmental impact of disposing of this solid waste in landfills.

Co-Funder List • •

Canada Research Chairs NSERC

Team Member 1. David Dyck

University of Guelph University Researcher

2. Ms. Marie-Soleil Beaudoin University of Guelph Graduate Student

15

Research-to-Go

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Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership

Project Title Submission number Theme(s) Key words Lead Applicant Organization Start Date

Dietary Fibre and Glycemic Response: Developing foods to assist the increasing Diabetic population UofG2011-1096

Funding Program

Food for Health dietary fibre, glycemia, diabetes Douglas Goff University of Guelph 01/09/2012 End Date

OMAFRA - U of G Research

31/08/2015

Abstract This proposal aims to understand the science behind the relationship between the molecular structure of dietary fibre and its ability to control glycemia, defined as postprandial blood glucose and insulin response, and to understand attitudes and behaviours towards consumption of high fibre foods amongst a population of individuals with Impaired Glucose Tolerance (IGT) or Type 2 Diabetes (T2D). To accomplish this, we are proposing to conduct two simultaneous projects. The first will explore molecular structure-physiological function relationships in a range of fibres with varying structures through in vitro and simulated digestion methods and will relate results specifically to the identification of novel domestic fibres with potential physiological functionality to support the development of value-added agricultural products. Development of acceptable fibre-added products will also be a component of this work. The second project will work with IGT or T2D individuals to explore their knowledge and purchasing intentions and to assess development potential of fibre-added products, while at the same time assessing physiological functionality of novel fibres through human clinical trials of glycemic response.

Objectives Our first objective is to develop a more fundamental understanding of the relationship between polysaccharide structure and physiological functionality. This will help us identify a priori the most nutritionally-relevant dietary fibres for glycemia control. Objective 1 will be achieved through structural studies and in vitro and in vivo experiments. Our second objective is to use this basic understanding to study fibre sources from Ontario agricultural by-products, to identify new value-added opportunities for food producers and manufacturers. This will be done through extraction and characterization of fibres from novel sources. Our third objective is to use the most relevant fibre sources to develop strategies for new product development and to explore the relationships between healthy food products for glycemic control and purchasing decisions by diabetic and pre-diabetic consumers.

16 For more information, please visit http://www.uoguelph.ca/omafra_partnership/research/en/themespriorities/FoodForHealth.asp

Benefits By helping to identify fibres with specific glycemic control potential (and understanding the underlying molecular mechanisms), this research will be of benefit to the food manufacturing sector in developing efficacious value-added food products with added fibre. It will be of benefit to the consumer, especially the growing population with either impaired glucose tolerance (pre-diabetes) or Type 2 diabetes, by providing sound information on the linkages between intakes of specific fibres and glycemia. The research will also benefit the production sector by identifying novel value-added by-products from agricultural waste streams with health potential.

The food manufacturing sector is often limited in the development of high fibre foods by the textural quality and palatability of these ingredients. Fibres are part of the group of food components known as hydrocolloids. They are responsible for physical properties like viscosity enhancement and gelation, and are often used for technological functionality in which low concentration is desirable. For fibre addition, the opposite holds true - food manufacturers desire high concentrations of physiologically-functional fibres that have limited impact on textural quality. Unfortunately, the relationship between molecular conformation and physiological behaviour is not understood to the same degree as physical behaviour, and as a result, manufacturers are left with large product development challenges with little understanding of what impacts the fibre addition may ultimately have. A major benefit from this research will be an enhanced understanding of what fibres are best suited for product development applications, based on optimal physiological and physical functionalities.

For the consumer who is dealing with glycemic control in the home, due to they or a family member with IGT or T2D, this research will seek to understand their attitudes and behaviours towards purchasing and consumption of high fibre foods. It will also lead to further opportunities for manufacturers to enhanced food choice for this population.

Dietary fibres are often associated with components of plants that are considered less desirable, and hence less utilized, such as the bran layers in seed crops like flax, barley or oats. A final benefit will be the identification of potential value-added ingredients from domestic crops.

Co-Funder List • • • •

NSERC AAFC Funding Program: Developing Innovative Agri-Products (DIAP 04783) Dairy Farmers of Ontario Dairy Farmers of Canada

17

Team Member 1. Amanda Wright

University of Guelph

Collaborating Researcher

2. Alison Duncan

University of Guelph

Collaborating Researcher

3. Dr. Steve Cui

AAFC Guelph Food Research Centre Collaborating Researcher

4. Mr. Nikolay Repin University of Guelph

UofG Graduate Student

5. Ms. Brittney Kay University of Guelph

UofG Graduate Student

18

Research-to-Go

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Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership

Project Title

Submission number Theme(s) Key words Lead Applicant Organization Start Date

Biological effects and roles of food matrix- derived nanomaterials in fruit juices and their potential impact on health UofG2012-1323

Funding Program

Food for Health sour cherry, nanomaterial, nutraceutical, health Gopinadhan Paliyath University of Guelph 31/05/2013 End Date

OMAFRA - U of G Research

30/05/2015

Abstract Previous investigations have identified complex formation of health beneficial polyphenols with carbohydrates and proteins especially in processed fruit products such as juices and smoothies. These structure are nanosized, ranging from 50-200 nm and the health impact of such structures in the diet are not known. Recent research has shown that these structures can be internalized into mammalian cells. While preliminary research indicates them to be relatively more cytotoxic to cancer cells, detailed information on their influence in the biological processes withing the cells (influence on signal transduction, gene expression) needs to be identified to categorize the beneficial effects of these entities. It is highly likely that nutritive components associated with these nanostructures may be directly internalized into cells lining the gastrointestinal tract. This provides a different form of nutrient delivery into the body apart from the well known molecular absorption in the small intestine. These fruit derived nanomaterials have been isolated, purified and freeze dried into a powder form. The potential applications of these structures include; 1) enhancing the delivery of nutraceuticals into cells; 2) serve as potential vehicles for several types of nutrients; 3) delivery of drugs targetted to specific sites in the human body for treatment of cancer.

Objectives The objectives of the project are to 1. Optimize production strategies of nanomaterials from fruits (sour cherry, blueberry)- These studies will enable in developing procedures to obtain maximum yield of nanomaterials.

2. Delineate the composition of nanomaterials- Understanding the composition of nanomaterials will enable to define uses for these, whether to enhance the functionality of a food, or to develop a targetted health application through food (eg. cancer fighting food).

3. Uptake of nanomaterials by mammalian cells- Understanding the mechanism of uptake of nanomaterials, their degradation and elimination will enable to refine targetted applications as given in objective 2.

4. Uptake of nanomaterials in a mouse model- The safety/toxicity of any new nanomaterial substances have

19 For more information, please visit http://www.uoguelph.ca/omafra_partnership/research/en/themespriorities/FoodForHealth.asp

to be addressed before these can be put to use. This mouse model developed by Dr. Bakovic is also an obese model which will enable us to evaluate the antiobesity potential Benefits 1. Enhance the functional food value of processed products such as smoothies and unclarifed juices so that these foods can deliver the nutrients at a much higher level. At present, we do not have any information if fruit components can form nanostructures under processing conditions and if indeed, they enhance the delivery of nutraceuticals into the body.

2. Conjugating additional nutrients into nanostructures in the fruit juices, potentially helping wholesome fruit juice/smoothie products. Bioavailability of nutrients that are not absorbed well (such as iron) can be enhanced by encapsulating in fruit derived nanomaterials.

3. Inclusion of nanostructures in formulated functional foods (eg. food supplements) for better delivery of nutrients for undernourished people, those subjected to chemotherapy, and those challenged with normal consumption of foods.

4. Any type of drugs (eg. chemotherapeutic drugs) can be conjugated to these nanostructures, and programmed to deliver to targetted sites within the body after modification for target recognition using antibodies. This will reduce the requirement of drugs as currently practised during chemotherapy and alleviate severe side effects associated with the current dosage of chemotherapeutic drugs. The conjugated nanostructures carrying drugs can be provided through food (such as fruit juices/smoothies). In conjunction with polyphenols already associated with nanostructures which have already been shown to kill cancer cells, this approach may provide a double "punch" to destroy cancer cells.

5. Identification of special health beneficial properties of processed fruits will provide the rationale for consuming fruit juices/smoothies among the public.

6. Development of potential food-nutraceutical products for prevention of chronic diseases (Conjugating nutraceuticals such as lycopene, curcumin, polyphenols etc., for prevention of cancer, inflammation). In general, these components are poorly absorbed, or are unstable. Since these components show specific health beneficial effects (lycopene as an antioxidant; curcumin as a cyclooxygenase inhibitor and active in preventing inflammation; polyphenols such as aanthocyanins, resveratrol with multiple beneficial effects with cancer preventive, anti-inflammatory and cardiovascular protective properties).

7. Increased utilization of fruit-derived (food derived) nanostructures opens up an industrial avenue for the use of agricultural products, and this can enhance health food related agricultural production.

Co-Funder List • •

International Development Research Centre (IDRC) NSERC

Team Member 1. Dr. Jayasankar Subramanian University of Guelph University Researcher 2. Dr. Marica Bakovic

University of Guelph University Researcher

20

Research-to-Go

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Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership

Project Title

Submission number Theme(s) Key words Lead Applicant Organization Start Date

Optimizing a cryodrying technology to develop golden prunes with enhanced health attributes from novel Yellow European Plums (YEPs) UofG2013-1604

Funding Program

Food for Health golden prunes, YEPs, cryo-drying Jayasankar Subramanian University of Guelph 01/08/2014 End Date

OMAFRA - U of G Research

31/07/2016

Abstract Yellow European Plums (YEPs) are a unique type of plums that have been developed in the University of Guelph’s breeding program at the Vineland Research Station. Due to the colour of these fruits and their high sugar levels, it was hypothesized that more attractive golden coloured prunes [or golden dried plums, since the consumers do not like the word prune] could be developed from these YEPs. While drying such soft fruits, preservatives such as sulfites are routinely added to retain colour. However, it is very likely that sulfites and similar food additives will be banned as preservatives in the very near future, due to increasing allergic reactions to these chemicals. Initial studies on drying experiments for YEPs without such additives were promising; however, improvement in colour and texture will make it a more attractive, commercial grade product. New techniques such as freeze drying will be used in this project, which is expected to retain the colour and improve the texture of golden prunes made from YEPs. Objectives 1. To develop a drying/processing method for YEPs that will retain the golden colour with minimal browning during the process and yield commercially acceptable golden dried plums.

2. To identify the best stage of harvest for maximizing the processing efficiency.

3. To analyse the nutrient and health promoting contents before and after processing so that we can address the 'nutrient trail' during processing.

4. Finally to develop a processed product from YEPs that could ignite a processing factory or small business for YEPs in Ontario.

21 For more information, please visit http://www.uoguelph.ca/omafra_partnership/research/en/themespriorities/FoodForHealth.asp

Benefits YEPs are tender fruits with a short shelf-life. At present only we in Ontario have the breeding program and advanced selections of YEPs that will be market ready in the next few years, thus giving us an opportunity to be the leaders of this crop.

It is anticipated that we will have a processed product from YEPs - golden dried plums [or prunes]- will have a better consumer appeal than conventional prunes, due to its colour and appearance.

We will also engineer a new technique[s] for effectively processing YEPs with minimal or no addition of food preservatives, while retaining the golden colour.

We are the first ones to develop YEPs into something of importance in the world, though there are some yellow plums grown in Europe. The YEPs are very well liked by the Tender Fruit Evaluation Committee members, as well as to most others who have tasted them, thus offering a new niche for tender fruit growing in Ontario.

With a good drying technology it is very likely that YEPs can be grown in areas that are lost to sweet cherries and other tender fruits recently in Ontario.

It is also very realistic to re-ignite a processing factory in the region which can supply the golden dried plums [golden prunes] for commercial market. Although this may take some time, it is realistically possible.

Co-Funder List • •

NPFVGA OTFPMB

Team Member 1. Dr. Bernard Goyette Vineland Research and Innovation Centre Non-UofG Collaborator 2. Mr. Glen Alm

UofG Technician

Collaborators

22

Research-to-Go

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Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership

Project Title Submission number Theme(s) Key words Lead Applicant Organization Start Date

Identification of anti-diabetic milk components UofG2012-1335

Funding Program

Food for Health dairy products, diabetes prevention John Cant University of Guelph 02/09/2013 End Date

OMAFRA - U of G Research

28/08/2015

Abstract Members of the population with elevated intake of dairy products are less at risk for symptoms of type II diabetes which primarily involves resistance of tissues to the action of insulin. 25% of Canadians are classified as either diabetic or pre-diabetic. If the components of milk responsible for anti-diabetic effects were identified, they could be offered to consumers in a concentrated form targetted specifically as prediabetic therapy. This would expand the market for milk products. To find out which components of milk can reverse insulin resistance, and their mode of action, we will measure effects of milk fractions in the diet on insulin sensitivity and operation of the insulin signalling apparatus in liver, muscle and adipose tissues, using rats as an experimental model. In experiment 1, lactose and oligosaccharides from milk fat globule membranes will be compared to sucrose and high-fructose corn syrup. In experiment 2, skim milk powder, whey protein concentrate, and dried yogurt powder will be compared to meat and soy isolates. The experiments will identify which milk component should be further investigated to produce an anti-diabetic dietary supplement.

Objectives To identify fractions of milk that could be marketed as anti-diabetic diet therapy by: 1. measuring the effect of dietary lactose or MFGM oligosaccharides compared to sucrose or high-fructose corn syrup on insulin sensitivity in periphery and liver in rats, 2. investigating the mechanisms by which lactose and oligosaccharides affect insulin sensitivity, 3. measuring the effect of dietary skim milk powder, yogurt powder, or whey protein concentrate compared to meat and soy protein concentrates on insulin sensitivity of periphery and liver in rats, and 4. investigating the mechanisms by which dietary protein sources affect insulin sensitivity.

23 For more information, please visit http://www.uoguelph.ca/omafra_partnership/research/en/themespriorities/FoodForHealth.asp

Benefits 1. The dairy industry, including farmers and processors, will benefit from an expanded market for dairy products, targetting diabetic and pre-diabetic consumers. Seed money for this project comes from Dairy Farmers of Ontario who reviewed a proposal in 2012 and committed $66,043 in cash towards identifying anti-diabetic components in milk.

2. Consumers will benefit from access to a wider array of healthy food choices at the grocery store.

3. Consumers and the medical community will benefit from a greater understanding of the link between dairy product consumption and reduced incidence of metabolic syndrome.

4. Rural communities will benefit from contributing to growth of the nutraceutical sector of the bioeconomy.

5. The research community will benefit from generation of HQP with the expertise to bridge disciplines from food animal management to human health.

Co-Funder List • • •

Dairy Farmers of Ontario canadian dairy commission MITACS

Team Member 1. Dr. Milena Corredig University of Guelph

University Researcher

2. David Dyck

University of Guelph

University Researcher

3. Vern Osborne

University of Guelph

University Researcher

4. Dr. Tom Wright

Ontario Ministry of Agriculture, Food and Rural Affairs Collaborating Specialist

5. Dr. Changting Xiao University of Toronto

University Researcher

6. Ms. Priska Stahel

University of Guelph

Graduate Student

7. Mr. Scott Cieslar

University of Guelph

Graduate Student

8. Ms. Julie Kim

University of Guelph

Technician

24

Research-to-Go

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Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership

Project Title Submission number Theme(s) Key words Lead Applicant Organization Start Date

Improving the nutrient intake of older adults in long term care UofG2011-1051

Funding Program

Food for Health older adults, enhancement, diet quality Lisa Duizer University of Guelph 04/09/2012 End Date

OMAFRA - U of G Research

04/09/2015

Abstract Malnutrition is a common problem in older adults living in long term care and it is essential that foods served at mealtimes are adequate in terms of their nutrition. This research will investigate addition of micro and macronutrients to foods served in retirement/long term care homes (R/LTCH) in order to achieve optimal nutrient levels in older adults. Key nutrients of concern will be identified and based on discussions with the dietetics staff in R/LTCH, appropriate foods for fortification will be selected. Selected foods will be fortified to various levels of nutrients and these products will be tested to determine the effects of fortification on the sensory properties of the foods as well as consumer acceptability of the foods. Finally, the feasibility of preparing and serving fortified foods in LTCH will be studied. This is foundational work for a randomized control trial on nutrient fortification, nutritional status and their effect on key health outcomes for older adults living in LTCH. Objectives The overall aim of this research is to improve the nutritional quality of the diets of older adults through development of innovative nutritionally-fortified food products. While this research is focused on individuals in R/LTCH, it is anticipated that the findings, products and processes for food enhancement developed can be applied to community-dwelling older adults who are also at nutritional risk and require fortified food products to meet their nutritional needs.

Specific objectives include to: 1) Identify the micronutrients that are most commonly inadequate in the diets of residents of R/LTCH that could be the basis for fortification.

2) Determine appropriate foods to use as carriers for delivery.

3) Determine acceptability of various doses of micro- and macronutrient (protein) fortified foods.

4) Pilot test production and serving of these foods within a LTCH environment.

25 For more information, please visit http://www.uoguelph.ca/omafra_partnership/research/en/themespriorities/FoodForHealth.asp

Benefits Older adults are a nutritionally vulnerable group, often consuming inadequate amounts of micronutrients to prevent chronic disease and maintain their health. This is a particular problem with individuals living in retirement and long term care homes (R/LTCH). They require nutrient dense food to promote independence and reduce morbidity, and often consume insufficient nutrition due to poor appetites, feeding dependence and poorer quality food products. Food companies within the Ontario Agri-Food sector are the manufacturers of many of the foods available to older adults. A value-added approach for enhancing the diets of older adults will provide these companies with important data to support the sale of their products.

There is a preference for purchasing Ontario grown products in this sector. Pairing the sensory and nutrition information collected during this study will allow these companies to understand how their products can be fortified to achieve maximum consumer satisfaction, both nutritionally and taste-wise. This will ensure that consumer demand is high, which will, in turn, stimulate economic opportunities for the Agri-Food sector.

Results from this work can be translated into the broader Canadian sector so that food companies and older adults in other regions of Canada can also benefit.

Specific beneficiaries of the research results are: • Older adults and their families • Manufacturers of foodservice products • Dietitians and dietary staff within LTC homes Co-Funder List • • • •

Schlegel-University of Waterloo Research Institute for Aging Campbell Company of Canada The Solae Company Calico Food Ingredients Inc

Team Member 1. Dr. Heather Keller University of Waterloo Collaborating Researcher 2. Prof. Ken Stark

University of Waterloo Collaborating Researcher

3. Alison Duncan

University of Guelph

4. Ms. Ivy Lam

University of Waterloo Non-UofG Collaborator

5. Ms. Megan Racey University of Guelph

Collaborating Researcher

UofG Graduate Student

26

Research-to-Go

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Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership

Project Title Submission number Theme(s) Key words Lead Applicant Organization Start Date

Developing consumer driven strategies for imparting sustainable healthy eating habits in Ontarians’ diet UofG2011-1128

Funding Program

Food for Health perceptions; eating; behaviour; healthy; produce Lisa Duizer University of Guelph 04/09/2012 End Date

OMAFRA - U of G Research

04/09/2015

Abstract This research proposes to identify the determinants of healthy eating habits versus unhealthy eating habits of Ontarians, with a focus on fresh fruits and vegetables (FAV) consumption (or lack thereof). Despite the well documented evidence of the benefits of FAV consumption to reduce risks of chronic diseases and enhance personal lifestyle, Ontarians have not significantly changed their eating habits over the last decade.

Several barriers have been identified in European research, such as availability or convenience; however very few studies have been conducted in Ontario. Forty food deserts have been identified in Toronto, where access to fresh produce is challenging for low income residents. Therefore the proposal considers two respondent groups: one residing in a “food desert” and one in a “non desert” to determine the effect of fresh produce accessibility on consumers eating habits. We will first review past and current intervention programs to improve Ontarians diets, then conduct behavioural studies to characterize current eating habits. Findings will lead to recommended marketing strategies to enhance likelihood of fresh produce purchase at point of sales. Outcomes should drive the development of future food policies and the implementation of strategies by both producers and retailers to increase FAV consumption and sales.

Objectives 1.To review current intervention programs to improve consumers’ diets, and in particular to increase FAV consumption *An inventory of public initiatives existing in Ontario, Canada, the USA and the European Union targeting adults and school age children will be performed and analysed for their strengths, weaknesses, opportunities or threats. *Available datasets from specific programs will be mined to determine their effectiveness in changing participants eating behaviours *New initiatives (e.g. vending truck) to facilitate access to fresh produce in food deserts will be also tracked.

27 For more information, please visit http://www.uoguelph.ca/omafra_partnership/research/en/themespriorities/FoodForHealth.asp

2. To characterize current Ontarians perceptions of healthy foods and healthy lifestyles for two targeted populations, a group with easy access to healthy foods and a group with less accessible healthy foods (food desert).

3.To identify the determinants of healthy eating for these two Ontarian populations and recommend strategies to impact more effectively FAV eating behaviours whether consumers reside in food deserts or not.

Benefits Preliminary discussions with FAV producers, retailers, nutrition specialists and retailers indicate the existence of numerous initiatives, whether locally or at a larger scale, to promote healthy eating and consumption of fresh produce. The populations targeted are either adults or school students, with the hypothesis that children will share their learnings with their parents and influence dietary changes in the family. While each organisation assesses the effectiveness of their program during or after the intervention, there is a lack of understanding of the strengths and weaknesses at a higher level. The proposed research will undertake an inventory of these programs and conduct a SWOT (Strengths, Weaknesses, Opportunities, and Threats) analysis of existing programs in the province of Ontario, in other Canadian provinces, in the USA, and in the European Union. The analysis will benefit policy makers, FAV producers, and professionals involved in food strategy and food education by summarising the SWOT analysis findings and recommending alternative solutions if needed.

In addition, the same research beneficiaries will access critical information on the Ontarians’ perceptions of healthy eating leading to the identification of the determinants of healthy eating behaviours versus non healthy behaviours. This research based knowledge along with the SWOT analysis findings will shape recommendations to impact effectively consumer behaviours, in particular by making FAV more accessible and convenient to integrate in their diets.

Consumers will also benefit from this research and will be offered appealing and effective solutions to increase their FAV consumption for a healthier lifestyle.

Outcomes of this research will provide valuable insights to Ontario farmers on consumer needs and eating habits and will impact their strategy to select desirable crops for maximising market success.

Co-Funder List • •

Ontario Fruit and Vegetable Growers Association Toronto Public Health - Food Strategy

Team Member 1. Dr. Sunghwan Yi University of Guelph Collaborating Researcher 2. Ms. Claire Zhang University of Guelph UofG Graduate Student 3. Ms. Marion Yusef Collaborators

Non-UofG Advisory

28

Research-to-Go

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Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership

Project Title

Submission number Theme(s) Key words Lead Applicant Organization Start Date

Plasma Enhanced Chemical Vapor Deposition of NanoCoating of Compostable Polymers for Antimicrobial Food Packaging Applications UofG2012-1421

Funding Program

Food for Health Plasma, barrier, food, shelf-life, packaging Loong-Tak Lim University of Guelph 01/05/2014 End Date

OMAFRA - U of G Research

31/08/2016

Abstract Due to the increasing concerns of environmental impact of plastics, there has been an increased interest to use compostable packaging materials in the food industry. However, compostable polymers have much weaker barrier properties than the conventional thermoplastics, limiting their uses for short shelf-life products. The proposed project will address this issue through depositing ultra thin carbon or silicon oxide layers to enhance the barrier properties of two most common biodegradable polymers, poly(lactic acid) an polyhydroxybutyrate, using plasma enhanced chemical vapor deposition technology. The surface of these polymer films will be further grafted with antimicrobial species to inhibit the growth of relevant spoilage and pathogenic microorganisms. The goal will be to determine the compatibility of the modified biodegradable packaging with high hydrostatic pressure (HHP) processing. Although HHP has become an established nonthermal pasteurization technique, the migration of packaging constituents into the food product has been a concern. The modified biodegradable films will overcome such mass transport issues, in addition to serving as an attractive alternative to current petroleum-based thermoplastics. The project will benefit Ontario by supporting the policy of reducing non-biodegradable solid waste by making packaging such as poly(lactic acid) and polyhydroxybutyrate more accepted in food processing.

Objectives The overall objective of this project is to develop surface modification techniques to enhance barrier properties of compostable films (PLA and PHB) thereby delivering enhanced performance over conventional packaging. An additional objective is to evaluate the compatibility of modified films with high hydrostatic pressure process. Specific objectives are: - Optimization of plasma deposition of carbon or silicone dioxide onto PLA and PHB films - Characterization of surface-modified films for oxygen and moisture permeability, in addition to mechanical

29 For more information, please visit http://www.uoguelph.ca/omafra_partnership/research/en/themespriorities/FoodForHealth.asp

strength - Activation and grafting of antimicrobial species to PLA and PHB film surfaces - Determination of the efficacy of surface modified PLA and PHB films to control spoilage and pathogenic microorganisms on fresh produce and processed meats.

- Evaluation of modified films with high hydrostatic pressure and study compatibility, along with suppression of outgrowth of microbial survivors.

- Verify compostability of modified PLA and PHB films relatively to unmodified packaging.

Benefits The research addresses the priority theme 7.1. Food Materials and Manufacturing: Packaging to increase shelf-life, decreased environmental impact and reduced waste. The main deliverable will be to develop compostable films with enhanced gas barrier properties using plasma enhanced chemical vapor deposition (PECVD) technology. Further surface modification to implant antimicrobial species will be investigate to expand the use of the biobased films for packaging of non-thermal processed food products.

There is a sustained interest for biodegradable packaging materials as an alterative to petrochemical-based plastics. This is underlined by a recent $24m investment by Coca-Cola and $30m by Heinz into developing biodegradable packaging. Within Ontario it is estimated that packaging generates 2.5 million tonnes of waste per year with only a fraction (75,000 tonnes) being recycled. There are also questions about the efficiency of recycling given the energy and infrastructure requirement. Although compostable polymers are promising to address these issues, these materials do have performance shortcomings, especially with respect to their barrier properties and in-use stability. Expectation from the industry is that the plastics should perform equally when compared to conventional packaging but then should degrade after their end of life.

There has been a rapid growth of high hydrostatic pressure (HHP) processing in recent years. In 2006 there were 62 HHP units in North America (2 in Ontario) and this has increased to 34 units within Ontario alone, and over 2000 in the US. One of the drawbacks of HHP process is that it can reduce microbial counts but not ensure complete inactivation that could lead to potential post-treatment recovery. In addition, there are concerns of undesirable mass transports due to migration of plasticizers and permeation of water vapor and oxygen during HHP processing.

The proposed research will study PECVD-modified compostable films as packaging materials for HHP products. The proposed research will apply novel coating technologies to enhance the performance of compostable polymers with antimicrobial characteristics to reduce microbial loading on foods but also increase the packaging barrier properties.

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Co-Funder List • • • • •

PVD Advanced Technologies Inc Pride Pak Canada Ltd. Maple Leaf Foods Inc Gridpath Solutions Inc. Canadian Council of Food Processors

Team Member 1. Dr. Keith Warriner University of Guelph University Researcher

31

Research-to-Go

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Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership

Project Title Submission number Theme(s) Key words Lead Applicant Organization Start Date

Exploring the linkage between soy consumption and kidney health UofG2013-1538

Funding Program

Food for Health soy protein, podocyte, nephrin, proteinuria Nina Jones University of Guelph 01/07/2014 End Date

OMAFRA - U of G Research

30/06/2016

Abstract Chronic kidney disease (CKD) is a devastating illness that is increasing in frequency in Ontario’s population.

Very few treatments are available to individuals with CKD and coupled with the substantial financial burden on Ontario’s healthcare system, there is intense demand for novel and more effective strategies to prevent or delay loss of kidney function. This proposal aims to explore the hypothesis that dietary soy protein enhances kidney function. The bioactive components of soy are known as isoflavones – despite their clear benefit to cardiovascular health, our understanding of the molecular and cellular effects of isoflavones on renal function is presently limited. Using novel mouse models that we have developed as well as complementary cell culture systems, we will pursue the notion that isoflavones regulate intracellular signaling pathways that are critical for kidney function. Our findings will provide new insight into linkage between diet and kidney health, which can in turn help guide Ontario consumers towards healthier food choices inclusive of soy for prevention and management of CKD. Furthermore, by pinpointing specific added health benefits for soy, our findings can be exploited to support enhanced marketability and soy production

by Ontario growers, collectively resulting in a stronger healthier population and economy.

Objectives Chronic kidney disease (CKD) is rapidly increasing in frequency in Ontario, thus it is of significant interest to identify how simple dietary modulation might contribute to disease prevention and management. To this end, we will expand on preliminary published findings that soy protein directly alters the molecular composition of the kidney blood filtration barrier. First, using cell culture models, we will examine whether bioactive isoflavone components of soy can positively affect expression of kidney molecules, under normal and CKD-like conditions. Next, we will test whether isoflavones alter the shape and structural properties of these cells, both of which are important for kidney function. Lastly, we will use genetically modified mouse models to directly validate effects of isoflavones in a physiological context. Overall, these studies will

32 For more information, please visit http://www.uoguelph.ca/omafra_partnership/research/en/themespriorities/FoodForHealth.asp

improve our understanding of how isoflavones impact kidney function, and in turn instruct Ontario consumers how chronic disease can be managed through their food choices.

Benefits There exists a current province (and country)-wide epidemic of obesity, which is leading to increased rates of diabetes, hypertension and resultant chronic kidney disease (CKD). Unfortunately however, awareness of CKD in the general population is quite low, thus a major benefit of this research lies within the huge opportunity to educate vast numbers of Ontarian’s of the potential to alter their disease prognosis through simple dietary changes. The nutritional benefits of soy protein in reducing heart disease and certain types of cancer are well established, and recent evidence supports a further role for dietary soy in slowing the progression of CKD. The results obtained here investigating isoflavone effects on podocyte biology will validate these exciting preliminary findings, and bolster the concept of soy as a functional food in the prevention and management of CKD. In turn, our findings may contribute to the ongoing development of specific public health recommendations for protein restriction and replacement. As a consequence, increased consumption of soy products could lead to decreased incidence of kidney disease, with a concomitant reduction in spending of Ontario healthcare dollars.

From an industry perspective, although podocytes are major targets of injury in kidney disease, podocytespecific treatment options are presently limited. While our proposed experiments are fundamental in nature, identification of molecular targets of soy protein (such as nephrin) by basic scientists could provide ideas and opportunities for future collaboration with biotechnology enterprises and the pharmaceutical industry.

The economic benefits of our research will extend beyond clinical and epidemiological realms, as the ability to reach more consumers will provide enhanced financial opportunities for Ontario’s agri-food producers and processors. Furthermore, our findings can instruct growers to select and propagate soybean varieties with the most beneficial health profiles, allowing them to tailor identity-preserved crops to Ontario’s optimized regional growth conditions, thereby increasing economic return over standard commodity prices.

Ultimately, our work may spark open knowledge translation between the crop field, laboratory bench and hospital bedside. Dialogue among diverse groups of Ontarian’s representing soybean growers, researchers, clinicians, industry stakeholders and CKD patients will further facilitate Co-Funder List • • • • • • •

CFI (to NJ) University of Guelph NSERC RTI Agriculture and Agri-Food Canada Archer Daniels Midland Canada Research Chairs Program Kidney Foundation of Canada

33

Team Member 1.

Ms. Ava Keyvani Chahi

UofG Graduate Student

University of Guelph

UofG Technician

2. Mr. Cameron Harris University of Guelph 3. Dr. Steve Gleddie

AAFC - Eastern Cereals and Oilseed Research Non-UofG Faculty/Research Centre Scientist

34

Research-to-Go

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Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership

Project Title

Submission number Theme(s) Key words Lead Applicant Organization Start Date

Early potatoes: a possible food source to improve Ontarians’ health through phytochemicals and starch content affecting glycemic index and glycemic load UofG2013-1553

Funding Program

Food for Health potato, maturity, bioactives, glycemic index Rickey Yada University of Guelph 02/06/2014 End Date

OMAFRA - U of G Research

01/06/2017

Abstract The use of potatoes as one of the better nutritional values is being affected by the controversy surrounding glycemic index (GI). However, the American Diabetes Association noted that manipulating GI and glycemic load (GL) may provide greater health benefits. Early maturing potatoes usually have lower dry matter content and GI due to a different starch structure. Colored varieties contain health promoting bioactives which could also lower GL (1). The farm gate value of Ontario fresh potatoes is $33,500,000 annually with the average Ontarian consuming about 63.5 kg/year. Early fresh market potatoes in Ontario are largely limited to white varieties, and at present relatively few red and yellow varieties are available thus creating a need for imports. Identification and establishment of early maturing, non-white varieties that are adapted to Ontario growing conditions could expand the local market by $6.6 million. Therefore, early maturing potatoes are very attractive to growers as they receive a substantial price premium. In this project, the early potatoes adapted to Ontario growing conditions will be investigated for their health benefits (management of obesity, type-2 diabetes cardiovascular diseases) from bioactives, GI, and GL, and consumer acceptability to benefit all Ontarians by contributing to enhanced and varied diets.

Objectives Overall, we aim to identify early maturing coloured potato varieties with low glycemic index (GI), low glycemic load (GL) and high phytochemical antioxidant content as attractive options to enhance and diversify diets of Ontarians while providing economic benefits to retailers and growers to enhance competitiveness against imports. Specific objectives are: 1. Evaluate coloured early potato varieties for their polyphenols, anthocyanins and antioxidant potential

35 For more information, please visit http://www.uoguelph.ca/omafra_partnership/research/en/themespriorities/FoodForHealth.asp

2. Evaluate coloured varieties for moisture content, total protein, resistant starch, amylose, amylopectin and phosphorylated starch 3. Evaluate raw and cooked varieties for predicted GI and GL, and resistant starch 4. Correlate the predicted GI and GL values of selected cooked potato cultivars with raw compositional profiles, resistant starch and after processing methods 5. Evaluate the selected potato varieties with low GI and GL for consumer acceptance by sensory evaluation 6. Address consumer needs through marketing and promotion through Foodland Ontario, Ontario Potato Board and KTT activities Benefits OMAFRA/Federal: Dr. Sullivan is approved for conducting field trials to test the adaptability of early potatoes

by Agri-Science cluster/OMAF. Dr. Yada is approved as part of an Agri-Science cluster with matching funding required from the Province. In addition, a joint project by Drs. Sullivan/Yada has been approved by Ontario Potato Board ($35,000) for which Dr.Yada is responsible for the nutritional analyses. A comprehensive study examining various factors affecting GI and GL, antioxidants and consumer acceptance on early potatoes has not previously been conducted in Ontario.

Priority: Agriculture and food for health; (a) production practices, human health: early maturity, bioactives, resistant starch; b) improved product quality: value chain (bioactives), marketability and market demand.

Ontario Potato industry – Early fresh market potatoes in Ontario are largely limited to white varieties, and at present relatively few red and yellow varieties are available thus creating a need for imports. Availability of early maturing coloured potatoes with health promoting bioactives, high antioxidant potential, low glycemic index and glycemic load will benefit the table potato market thereby potentially expanding the local market by $6.6 million (Ontario Potato Board Annual Report 2011-2012).

Growers: Income growth and/or diversification based on premium price compared to current varieties.

Retailers: Greater variety of potatoes in regards to health effects, taste and local production for differentiation in a competitive market.

Priority: Bioactives, functional foods (b) food processing and healthful food products Consumer: Food costs are a barrier to healthier food choices for low income families and the elderly. A recent study on vegetable cost metrics in the US shows that potatoes and beans provide the most nutrients per penny (PLoS One. 2013 May 15; 8(5)) thereby providing affordable, healthy vegetables for low and middle income families.

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Sensory evaluation after various cooking processes to reduce starch digestibility and increase the fibre content will benefit the consumers by identifying cooking methods that retain healthful qualities (antioxidant content, low GI/GL). These potatoes with enhanced health benefits could be part of a variety of healthier food choices for prevention of obesity, type-2 diabetes, coronary heart disease and several forms of cancer along with life style changes.

Co-Funder List • • •

Ontario Potato Board Agriculture and Agrifood Canada, Guelph Food Research Center Agriculture AgriFood Canada Potato Cluster

Team Member 1. Dr. Qiang Liu

AAFC Guelph Food Research Centre

Non-UofG Faculty/Research Scientist

Dr. Benoit Bizimungu

AAFC Guelph Food Research Centre

Non-UofG Collaborator

2.

3. Dr. Eugenia Banks

Ontario Ministry of Agriculture, Food and Rural OMAFRA Staff Affairs

4. Dr Reena Pinhero University of Guelph

UofG Research Associate

5. Vanessa Currie

University of Guelph

UofG Technician

6. Dr. Lisa Duizer

University of Guelph

UofG Faculty (On Campus)

7. Dr. J. Alan Sullivan University of Guelph

UofG Faculty (On Campus)

8. Rong Cao

AAFC Guelph Food Research Centre

Non-UofG Faculty/Research Scientist

9.

Dr. Andreas Boecker

University of Guelph

UofG Faculty (On Campus)

10.

Mrs. Barbara Smith

Collaborators

OMAF and MRA Staff

11.

Mr. Kevin Brubacher

Collaborators

Non-UofG Advisory Non-UofG Collaborator

12. Mr. Warren Rood Collaborators

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Research-to-Go

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Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership

Project Title Submission number Theme(s) Key words Lead Applicant Organization Start Date

Prevention of obesity-related disorders by dietary bioactive peptides UofG2013-1742

Funding Program

Food for Health bioactive peptides, chronic inflammation, obese Yoshinori Mine University of Guelph 01/05/2014 End Date

OMAFRA - U of G Research

30/04/2017

Abstract Chronic disease is the leading cause of death and disability in Canada. There is a growing body of evidence suggesting that chronic inflammation and oxidative stress are possible causes of obesity-related diseases.

This research will provide a better understanding of the role of oxidative stress and inflammation in obesity and obesity-related disease. Through proteomic and nutrigenomic approaches, we will evaluate the efficacy of milk and egg-derived bioactive peptides in obesity and gut oxidative stress and inflammation, and determine the mechanism of action of these candidate peptides, which will facilitate the identification of novel anti-obesity bioactive compounds in the future. Furthermore, this research will allow for the development of peptide-based nutraceutical interventions for the management of obesity and the prevention of obesity-related disorders, resulting in an overall benefit to Ontarians and a reduction in heath care expenditures, and the production of value-added products, benefitting Ontario agri-food industry. The developing a new concept of “preventive model� based on scientific outcome provides effective nutritional strategies for the dietary prevention and management of chronic diseases with emphasis on the consumption of Ontario Dairy and egg proteins. As a direct result of these links with industry, the project is greatly focused academia-indutry outcome basis.

Objectives The short term objectives of this research are to understand the role of inflammation and oxidative stress in obesity, and to determine the efficacy of milk and egg-derived peptides, with proven anti-inflammatory and anti-oxidative stress activity, to prevent obesity-related inflammation and disease. Furthermore, this work aims to understand the cellular and molecular mechanisms of disease prevention using nutrigenomic and proteomic approaches. In the long-term, we aim to transform Ontario agricultural products into highly valuable nutraceutical products through developing peptide-based industrial bio-products.

38 For more information, please visit http://www.uoguelph.ca/omafra_partnership/research/en/themespriorities/FoodForHealth.asp

1.To develop in vitro and in vivo models for better understanding of the relationship between gut inflammatory and oxidative stress and obesity.

2. To evaluate the anti-obesity effects of indentified egg- and milk-derived peptides and elucidate the molecular mechanisms involved in their activity.

3. To develop novel nutraceutical products and delivery systems using bioactive peptides.

Benefits Anti-inflammatory and anti-oxidants are a big part of the Canadian nutraceutical and functional foods (NFF) market. For these reasons, governments at both levels (federal and provincial) have given bio-products and bio-processes and human health and wellness high priorities in research. This proposed research will contribute to the fast growing NFF market, and thus help support the continuous transition of the Canadian commodity-based agricultural sector to one that is value-added and sustainable, more importantly consumption of milk and egg-based NFF will help enhance the health and wellness of Ontarians. Chronic disease is the leading cause of death and disability in Canada. There is a growing body of evidence suggesting that chronic inflammation and oxidative stress are possible causes of obesity-related diseases.

This research will provide a better understanding of the role of oxidative stress and inflammation in obesity and obesity-related disease. Furthermore, this research will allow for the development of peptide-based nutraceutical interventions for the management of obesity and the prevention of obesity-related disorders, resulting in an overall benefit to Ontarians and a reduction in heath care expenditures, and the production of value-added products, benefitting Ontario agri-food sectors.

This proposed project will significantly increase Ontario’s long-term economic potential in a number of ways. While research in nutraceuticals and functional foods is gaining momentum, the ability to translate new findings and technologies in Ontario into commercial gains remains delayed. A prominent reason for this delay remains to be lack of expertise. The research plan is designed to significantly link several Ontario based commercial partners. This strategic approach has been very successful to transform Canadian agriculture products into international competitive commodity. Development of nutraceutical products in partnership with Burnbrae Farms, and DFO will lead to increased commerce and jobs based out of Ontario through manufacturing and sales of the products by Ontario based operations. Furthermore, as a direct result of this interdisciplinary collaboration, this project has significant potential for direct knowledge transfer, such as increased training and skills development in large-scale protein production and purification.

These skills can then be applied to the development of additional research/commercial projects in Ontario in the future.

Co-Funder List •

Burn Brae Farms Ltd

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Team Member UofG Research Associate

1. Dr. Prithy Rupa

University of Guelph

2. Rong Cao

AAFC Guelph Food Research Centre Non-UofG Collaborator

3. Dr. Vincent Guyonnet AAFC Guelph Food Research Centre Non-UofG Collaborator 4. Dr. Ming Fan

University of Guelph

UofG Faculty (On Campus)

5. Mrs. Yuwei Qi

University of Guelph

UofG Graduate Student

6. Mrs. MacKenzie Chee University of Guelph

UofG Graduate Student

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Project Title Submission number Project Title Key words Lead Applicant Organization Start Date

Bridging the gaps in Ontario agriculture, food, nutrition and health to create healthy aging strategies

KTT2014-10058 Funding Program U of G - KTT Projects Bridging the gaps in Ontario agriculture, food, nutrition and health to create healthy aging strategies agriculture, agri-food, health, nutrition, aging, older adults, seniors, knowledge translation, innovation Alison Duncan University of Guelph 01/09/2014 End Date 01/09/2017

Abstract Agri-food for Healthy Aging (A-HA) is a collaborative, multidisciplinary research and knowledge translation group that works together to realize opportunities for Ontario's agri-food and health sectors to improve the health and wellbeing of older adults through the innovative use of food. There continues to be great opportunity to engage Ontario’s agri-food and health sectors, and aging consumers, to establish Ontario agri-foods as a “food-first” strategy to promote healthy aging. To realize this opportunity, A-HA aims to: (1) Share results of research in agri-food and nutrition, as they apply to healthy aging; (2) Increase collaborative research and knowledge translation opportunities that demonstrate linkages between agriculture, food, nutrition, and healthy aging, and; (3) Train highly qualified personnel. Project activities will include creation and dissemination of resources including a recipe booklet highlighting the health benefits of Ontario agrifoods for aging consumers, and a menu planning resource for long-term care/retirement homes to promote their use of Ontario agri-foods. An infographic will be developed to illustrate the connection between agriculture, food and healthy aging. Knowledge translation events, annual newsletters and the use of social media will support dissemination efforts and engagement with multiple stakeholders. Graduate and undergraduate students will be involved in all project activities including a course to build capacity in this innovative area of expertise. These efforts will collectively help stakeholders realize the connection between agriculture, nutrition and health and promote Ontario agri-foods as a “food-first” healthy aging strategy.

Advancing knowledge in this area will contribute to thriving Ontario agriculture and food sectors.

Objectives (1) Share research results in agri-food and nutrition, as they apply to healthy aging, by creating and disseminating Agri-food for Healthy Aging (A-HA) knowledge translation/mobilization resources. a. Create a recipe booklet for aging consumers highlighting health benefits of Ontario agri-foods. b. Create a menu planning resource for retirement/long-term care to promote the use of Ontario agri-foods. c. Create an infographic to illustrate the connection between agriculture, food and healthy aging. d. Develop/advance A-HA communications.

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(2) Increase collaborative research and knowledge translation opportunities that demonstrate linkages between agriculture, food, nutrition, and healthy aging, by planning and executing knowledge translation events, and building or strengthening relationships with stakeholder groups. a. Plan and execute the Royal Agricultural Winter Fair’s Annual Health Professionals Day. b. Plan and execute a Nutrition & Aging Think Tank. c. Plan and execute a Nutrition & Aging Workshop. d. Plan and execute an “Agri-food for Healthy Aging” webinar series. e. Maintain and expand stakeholder connections at networking events.

(3) Train highly qualified personnel. a. Engage UofGuelph HHNS-SPARK course students to write journalistic articles related to agri-food and healthy aging. b. Engage students throughout all activities. c. Follow-up on past students to evaluate their HQP training in knowledge translation.

Benefits The resources developed as a result of this project will promote the use of Ontario agri-foods as a healthy aging strategy. By engaging end-users in resource development, the products will be tailored to their specific needs and increase the likelihood of their use in practice. The recipe booklet will provide aging consumers and health professionals with strategies to incorporate Ontario agri-foods into daily life, and promote how these foods can contribute to healthy aging. Better health for aging Ontarians will help to mitigate the current and projected stresses on the health care system. The menu planning resource will provide retirement and long-term care homes with feasible strategies to promote the use of Ontario agri-foods, resulting in greater demand. Increasing demand for these foods will provide opportunities for Ontario’s agrifood sectors to market to older Ontarians in both community and congregate settings.

The Annual Health Professionals Day at the Royal Agricultural Winter Fair has become a relied-upon resource for up-to-date, evidence-based information relating to food for healthy aging for both health and agri-food stakeholders. These muli-stakeholder networking events will build new connections and foster partnerships with a broader audience, strengthening the relationship between Ontario’s health and agrifood sectors.

The Think Tank will bring together international leaders in nutrition and aging to catalyze innovative research efforts in this much needed area. The Nutrition & Aging workshop will provide an opportunity for researchers and health professionals, primarily Registered Dietitians, to discuss feasible strategies to improve nutrition for older adults and promote research partnerships that engage practitioners.

By planning and executing knowledge translation and networking events, the A-HA program will gain greater exposure, and the linkages between agriculture, food, nutrition and healthy aging will be reinforced.

Ontario’s health sector will realize Ontario agri-foods as a viable “food-first” healthy aging strategy, and

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Ontario’s agri-food sector will realize growing opportunities to market Ontario agri-foods to the aging consumer.

By training HQP, the A-HA program will be able to build capacity in an innovative area of expertise. These students will have the opportunity to not only participate in research but also learn about the importance of KTT and effective KTT strategies to reach diverse audiences. These students will then go on to establish careers in the agri-food and health sectors with a focus on improving the health and wellbeing of the aging population through the innovative use of food.

These efforts will collectively help stakeholders realize the connection between agriculture, nutrition and health and promote Ontario agri-foods as a “food-first” healthy aging strategy. Advancing knowledge in this area will alleviate projected stresses on the health care system by promoting better health and contribute to thriving agriculture and food sectors in Ontario.

Co-Funder List • •

Schlegel-UW Research Institute for Aging (RIA) Dietitians of Canada

Team Member Non-UofG Collaborator

1. Hilary Dunn 2. Dr. Lisa Duizer

University of Guelph

UofG Faculty (On Campus)

3. Dr. Heather Keller University of Waterloo Non-UofG Faculty/Research Scientist 4. Prof. Ken Stark

University of Waterloo Non-UofG Faculty/Research Scientist

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