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Novel Processing approaches for the development of food products Low in fAt, Salt and sUgar

Objective

More than 60% of all reported diseases in modern industrial countries are said to have their origin from malnutrition (low vitamin intake, high caloric food (fat and sugar)). As an important cause of this the high consumption of fat (saturated and trans-fatty acids, salt (sodium) and sugar (mono- and disaccharides) has been identified. With the change of society, the consumer’s pattern towards food consumption has and is changing dramatically. While less and less people prepare their meal at home, the increase of TV cooking shows demonstrates the opposite (European paradox). The trend towards processed and convenience food is a challenge for the food industry and those products have to be of high quality and safety at low price. Fat (saturated and trans-fatty acids), salt and sugar fulfil important functions in food manufacturing as well as in the human metabolism. But meanwhile in the industrial countries their excessive consumption can lead to health problems as stated earlier.
Saltiness and sweetness perception are strong markers of the sensorial attributes of food. In the past years there have been many attempts made – both by industry and by science to overcome the problem with only limited or no success. All approaches known where either based on nutritional recommendations (like e.g. “low carb”) or based on substitutes like e.g. sweeteners.
The use of replacers to reduce the salt (NaCl), sugar (sucrose, glucose, and fructose) and fat (saturated and trans-fatty acids) content has been very attractive for the food industry as it is an approach which requires only low cost in terms investments (no equipment needed) and ingredients. However, most of the approaches felt due to lack of consumer acceptance due to a different taste perception of the products. The PLEASURE project will be the first project addressing this challenge from the processing side.
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Coordinator

BIOZOON GMBH

Address

Nansenstr. 8
27572 Bremerhaven

Germany

Activity type

Private for-profit entities (excluding Higher or Secondary Education Establishments)

EU Contribution

€ 411 560

Administrative Contact

Matthias Kueck (Mr.)

Participants (16)

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TRITECC SRL

Romania

EU Contribution

€ 110 430

EUROPEAN FOOD INFORMATION RESSOURCE AISBL

Belgium

EU Contribution

€ 112 960

RLabs Ltd (RLabs EREVNES AGORAS ETERIA PERIORISMENIS EFTHINIS)

Greece

EU Contribution

€ 59 400

PROMATEC FOOD VENTURES BV

Netherlands

EU Contribution

€ 141 360

VMI SA

France

EU Contribution

€ 139 678

UNIVERSITY COLLEGE CORK - NATIONAL UNIVERSITY OF IRELAND, CORK

Ireland

EU Contribution

€ 184 668

PLC INGREDIENTS LIMITED

Ireland

EU Contribution

€ 53 835

ALSACIENNE DE PATES MENAGERES SAS

France

EU Contribution

€ 65 075

PRODUCTOS NATURALES DE LA VEGA SL

Spain

EU Contribution

€ 43 195

SLEEGERS QUALITY MEAT PRODUCTS BV

Netherlands

EU Contribution

€ 86 908

DEUTSCHES INSTITUT FUER LEBENSMITTELTECHNIK

Germany

EU Contribution

€ 374 805

HOCHSCHULE WEIHENSTEPHAN-TRIESDORF

Germany

EU Contribution

€ 301 661

ECOLE NATIONALE VETERINAIRE, AGROALIMENTAIRE ET DE L'ALIMENTATION NANTES ATLANTIQUE

France

EU Contribution

€ 451 529

FUNDACION AZTI - AZTI FUNDAZIOA

Spain

EU Contribution

€ 239 080

TEAGASC - AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY

Ireland

EU Contribution

€ 207 720

MAHNMAC DELICATESSEN S.L

Spain

Project information

Grant agreement ID: 289536

Status

Closed project

  • Start date

    1 January 2012

  • End date

    31 December 2014

Funded under:

FP7-KBBE

  • Overall budget:

    € 3 956 858,40

  • EU contribution

    € 2 983 864

Coordinated by:

BIOZOON GMBH

Germany