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Combining Technologies to achieve significant binary Reductions in Sodium, Fat and Sugar content in everyday foods whilst optimising their nutritional Quality

Objective

The aim of TeRiFiQ is to achieve significant binary (salt and fat or fat and sugar) reductions in the level of sodium, sugar and fat in selected cheese (hard, semi-hard, soft), meat (cooked and dry-fermented sausages), cakes (muffins) and ready-made food products (sauces) whilst maintaining and where possible enhancing nutritional and sensorial qualities of these products to ensure full consumer acceptance. This will be done by fine-tuning current product formulations by engineering the technological parameters of realistic food models specific to each product and by applying state of the art technologies such as cryo-crystallisation, multiple emulsions and multi-layered processes in a manner never done before. In parallel, micro- and macro-structures of the new food matrices will be studied. To ensure the sensorial feasibility of this re-engineering, sensorial analysis and optimisation to ensure consumer acceptability will be carried out in parallel to these technological developments. Moreover, the nutritional value of reformulated foods will be estimated compared to the non reformulated original foods.
Beside technological aspects, more fundamental studies from selected models developed above will be conducted to improve the understanding of the main mechanisms leading to perception. That includes flavour release and temporal perception in relation with changes in composition of the selected models with in vivo and in vitro approaches with predictive tools, and a cognitive approach will be carried out as a promising lever to compensate salt, sugar and/or fat reduction. The findings will be transferred to the reformulation actions so that they can be introduced into the new food processes. These new product formulations will be validated via extensive consumer testing and demonstration activities with 9 SMEs for 6 European countries to ensure the industrial feasibility and consumer acceptance in different EU cultures and industries.
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Coordinator

INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE

Address

Rue De L'Universite 147
75338 Paris Cedex 07

France

Activity type

Research Organisations

EU Contribution

€ 438 965

Administrative Contact

Christian Salles (Dr.)

Participants (17)

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ASSOCIATION DE COORDINATION TECHNIQUE POUR L'INDUSTRIE AGROALIMENTAIRE

France

EU Contribution

€ 431 391

WAGENINGEN UNIVERSITY

Netherlands

EU Contribution

€ 331 547

NOFIMA AS

Norway

EU Contribution

€ 348 102

QUADRAM INSTITUTE BIOSCIENCE

United Kingdom

EU Contribution

€ 186 141

NIZO FOOD RESEARCH BV

Netherlands

EU Contribution

€ 116 679

HERITAGE 1466

Belgium

EU Contribution

€ 143 700

INRA TRANSFERT S.A.

France

EU Contribution

€ 172 460

MILLBA AS

Norway

EU Contribution

€ 136 771

ADRIA DEVELOPPEMENT (ASSOCIATION POUR LE DEVELOPPEMENT, LA RECHERCHE ET L'INNOVATION AGROALIMENTAIRES)

France

EU Contribution

€ 96 831

LEIV VIDAR AS

Norway

EU Contribution

€ 159 555

BRASSERIE D ORVAL SA

Belgium

EU Contribution

€ 98 846

GROUPE CHAZAL

France

EU Contribution

€ 22 736

CENTIV GMBH

Germany

EU Contribution

€ 156 688

FEDERALIMENTARE SERVIZI SRL

Italy

EU Contribution

€ 81 600

SALUMIFICIO DODARO SPA

Italy

EU Contribution

€ 9 994

SATIVA-PRODUCT SRL

Romania

EU Contribution

€ 12 501

BOADAS 1880 SA

Spain

EU Contribution

€ 49 856

Project information

Grant agreement ID: 289397

Status

Closed project

  • Start date

    1 January 2012

  • End date

    31 December 2015

Funded under:

FP7-KBBE

  • Overall budget:

    € 4 019 954,28

  • EU contribution

    € 2 994 363

Coordinated by:

INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE

France