VU’s nutritional innovation for better mental health is heading for supermarket shelves
A healthy bar that makes you happier and encourages you to exercise; it sounds almost too good to be true. The initiative, aptly named Happy Bar, is investigating the relationship between the gut microbiome and our mental wellbeing. Researchers at VU Amsterdam are using a specific gut bacterium in the new bar as part of Biotech Booster (the national life science innovation accelerator programme). What needs to happen before this innovation hits the shelves?
The science behind the food innovation
The aim of the project is to bring a tasty and healthy food product to marketbased on this bacterium: the Happy Bar. “We aim to boost the mood and motivation of anyone who wants to improve their mental health,” explains Ecem Yüksel.
The Happy Bar is based on a proprietary fermentation method that utilises a beneficial gut bacterium. Data from large-scale cohort studies involving more than 1,000 people show that this microorganism, which originates in humans, is linked to depression and anxiety. Furthermore, model studies have shown that administration of this gut bacterium increases motivation to exercise.
What is needed for the development of Happy Bar
Researchers Ecem Yüksel and her colleague Fleur van Eeden are focusing on optimising our fermentation process, developing prototypes for functional foods, conducting sensory tests, and preparing safety assessments and clinical trials. In addition, a competitive analysis is being carried out and a business strategy developed to ensure the commercial success of the Happy Bar.
Would you like to stay informed?
Find out more about the Happy Bar – Biotech Booster or get in touch with IXA Business Developer Dalila el Ouarrat.
