Task 6: NPD – Development of Demographically Targeted Oat-Based Food-for-Health Products

Objective:

Identify optimal product concepts to improve nutrient intake for each target demographic using co-creation focus groups and full needs analysis
Develop a suite of functional oat-based food-for-health products targeting specific health groups
Characterise sensory profile and consumer acceptance of NPD prototypes and packaging using rapid sensory methods
Determine physiological impact of product consumption in healthy participants (satiety, blood iron levels, etc.)

Lead Researcher & Institutions:

Amalia Scannell (UCD), Teagasc, ATU Sligo

Timeline:

Start Month: Month 1
End Month: Month 48

Task Description

Hidden hunger (micronutrient deficiency) affects over 2 billion people globally and is more prevalent than calorie deficiency. It results from insufficient intake or absorption of essential micronutrients such as iron, zinc, iodine, and vitamins, often due to nutrient-poor diets rather than insufficient energy intake.

Key at-risk groups include pregnant women, children, and older adults. Micronutrient deficiencies are associated with serious health outcomes including impaired immune function, developmental disorders, cognitive decline, sarcopenia, osteoporosis, and increased mortality risk.

Given increasing global pressures such as climate change and cost-of-living challenges, access to nutrient-rich diets is becoming more limited. This creates a strong need for affordable, functional food solutions.

This task will develop fortified oat-based food products targeting vulnerable demographic groups, focusing on improving intake of protein, iron, calcium, magnesium, zinc, vitamin D, vitamin A, vitamin B12, and folic acid.
Oats are selected as a base ingredient due to their high-quality protein content, gluten-free nature, and proven health benefits including cholesterol reduction, glycaemic control, and cardiovascular protection.

Product Development Approach

The task will begin with stakeholder engagement through co-creation focus groups involving healthcare professionals, consumers, retail stakeholders, and NPD experts. These groups will define optimal product formats for each target demographic. Consumer panels will also contribute to packaging and messaging development, sensory evaluation, and assessment of physiological responses after consumption.

Formulation & Product Development

Product formulation will address known challenges in oat-based foods, including texture limitations, lipid-derived off-flavours, and nutritional imbalance.

Strategies will include use of oat protein concentrates and isolates, combination of oats with pulses to improve amino acid profile, and reduction of anti-nutritional factors such as phytates during processing.

Sensory & Consumer Evaluation

A trained sensory panel will generate sensory profiles using rapid descriptive methods such as Flash Profiling, Napping, and Free Choice Profiling.

Panel performance will be monitored under ISO standards (ISO 8586, ISO 6564, ISO 11036).

Consumer acceptability testing will be conducted with demographic-specific panels.

Sensory data will be collected using RedJade software in ISO-compliant sensory facilities at UCD and ATU.

Packaging evaluation will be conducted using Tobii eye-tracking technology to assess attention, engagement, and consumer perception.

Physiological Testing

Selected product prototypes will be tested in healthy participants.

Physiological measurements will include blood iron levels, satiety response, and nutrient uptake indicators.

These tests will assess nutritional efficacy and functional impact of product consumption.