919 - Melanoïdins in food and health

The main objective of the Action was to increase the knowledge regarding the structure of melanoidins and related molecules in different food systems and to develop knowledge concerning the function of melanoidins and related molecules in food.
The past five years showed substantial scientific progress in all areas of the Action. Many participants in the Action have shifted their research over the last 5 years from traditional food science towards research with health drivers (in line with FP6 priorities) and the COST network has facilitated this shift. The Action has resulted in increased scientific cooperation across Europe, including non-EU countries.

The activities in this Action were focused mainly on the standardisation of methods and in finding best procedures. A large number of methods were evaluated for assessment of the antioxidant capacity of standard melanoidins and foods. A procedure for the preparation of standard melanoidins from glucose and glycine was developed and laboratories involved looked for the best procedure to separate the standard and food melanoidins.

The main products studied were coffee, beer and bread crust. Many companies, especially coffee companies, showed their interest in this Action and participated actively.
Four volumes of proceedings of this COST Action have been published; scientists participating in this Action were invited to the International Maillard Symposium, held every 3-4 years, to present their activities. In these international Symposia, held in both the USA and Japan, the COST Action created considerable interest.