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PHHI researchers enhance combat rations with fruits, vegetables

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Picture of Mary Ann LilaPhoto courtesy Plants for Human Health InstituteDr. Mary Ann Lila, Plants for Human Health Institute director, presents samples of protein powders and flours infused with nutritious compounds from fruits and vegetables, which can be used to create healthy, cost-efficient, shelf stable and good-tasting food products, during a conference at the N.C. Research Campus in Kannapolis.

North Carolina State University has gained support from the U.S. Army to create functional food ingredients from fruits and vegetables that will be used to develop healthier, more portable combat rations for soldiers. Researchers with N.C. State’s Plants for Human Health Institute (PHHI), located at the N.C. Research Campus in Kannapolis, are infusing protein powders and flours, the kinds found at health and nutrition stores, with health-promoting compounds from kale greens and muscadine grapes.

Read more from the Plants for Human Health Institute.

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