EIT Food

Resistant starch

Partners: KU Leuven, Quadram Institute, PepsiCo

Research Fund: EIT Food

Started: 2020


Ólafur H. Friðjónsson

Group Leader

Resistant starch is a EIT project under the auspices of the University of Leuven Belgium.

The aim of the project is to produce foods with starch that has been transformed so that it is digested more slowly than is currently the case.

Transformation takes place i.a. presented with enzymes that Matís has developed and produces.
Slow-digesting starch is suitable for those with diabetes or obesity.