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Satiety Innovation

Satiety Innovation

Objective

The SATIN project has been devised to develop food products produced by novel food processing that control satiety through modification of food structure. To achieve this the SATIN project will:
1. Integrate advanced technologies to screen novel food structures through in vitro models to
isolate and refine products according to their satiating potential.
2. Develop novel food processing technologies that combine active ingredients and change food
structure to produce a range of novel satiety enhancing ingredients.
3. Produce finished foods products that pass through safety analysis, early sensory evaluation
and consumer testing.
4. Demonstrate the effects of prototype products on biomarkers of satiety and on nutrient
bioavailability using in vivo studies and validating new in vivo approaches.
5. Demonstrate the effects of final foods products on within-meal satiation, post-meal satiety and /
or reduced appetite and biomarkers of satiety.
6. Demonstrate the enduring effects of individual food products on satiety and their potential to
induce weight loss.
7. Demonstrate the long-term consumer and health benefits of adhering to a diet containing
satiety enhancing products.
8. Validate health claim endpoints and commercialise technologies and products.
The SATIN consortium consists of 7 SMEs and 4 commercial partners ensuring that advanced technologies developed to process and screen novel food products are applied to the food industry and improve European economic competitiveness. The safety and efficacy of products developed will be rigorously examined by 7 leading international academic research teams ensuring consumers will have new high quality processed foods to help them achieve a balanced diet.
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Coordinator

THE UNIVERSITY OF LIVERPOOL

Address

Brownlow Hill 765 Foundation Building
L69 7zx Liverpool

United Kingdom

Activity type

Higher or Secondary Education Establishments

EU Contribution

€ 786 675

Administrative Contact

Alexander Astor (Mr.)

Participants (17)

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AXXAM SPA

Italy

EU Contribution

€ 547 000

BIOACTOR BV

Netherlands

EU Contribution

€ 189 300

CARGILL HAUBOURDIN SAS

France

EU Contribution

€ 86 250

Coca-Cola Services s.a.

Belgium

EU Contribution

€ 198 000

ASOCIACION EMPRESARIAL DE INVESTIGACION CENTRO TECNOLOGICO NACIONAL AGROALIMENTARIO EXTREMADURA

Spain

EU Contribution

€ 198 540

ASOCIACION EMPRESARIAL DE INVESTIGACION CENTRO TECNOLOGICO NACIONAL DE LA CONSERVA

Spain

EU Contribution

€ 296 375

KAROLINSKA INSTITUTET

Sweden

EU Contribution

€ 194 799

NIZO FOOD RESEARCH BV

Netherlands

EU Contribution

€ 411 999

PRODIGEST

Belgium

EU Contribution

€ 463 727

DR. STEPHEN WEBB / RTD SERVICES E U

Austria

EU Contribution

€ 257 180

THE UNIVERSITY COURT OF THE UNIVERSITY OF ABERDEEN

United Kingdom

EU Contribution

€ 557 564

KOBENHAVNS UNIVERSITET

Denmark

EU Contribution

€ 535 272

UNIVERSITY OF LEEDS

United Kingdom

EU Contribution

€ 376 601

UNIVERSIDAD DE MURCIA

Spain

EU Contribution

€ 283 850

UNIVERSITAT ROVIRA I VIRGILI

Spain

EU Contribution

€ 410 908

NATUREX SPAIN SL

Spain

EU Contribution

€ 95 040

JUVER ALIMENTACION S.L.

Spain

EU Contribution

€ 103 800

Project information

Grant agreement ID: 289800

Status

Closed project

  • Start date

    1 January 2012

  • End date

    31 December 2016

Funded under:

FP7-KBBE

  • Overall budget:

    € 8 032 374,20

  • EU contribution

    € 5 992 880

Coordinated by:

THE UNIVERSITY OF LIVERPOOL

United Kingdom