CORDIS Project
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The TASTE project focuses on creating flavor ingredients from edible seaweeds to reduce sodium in food products. By enhancing flavor profiles and providing a salty taste, the project aims to support healthier food options while benefiting small and medium-sized enterprises in the food sector.
The main objective of the TASTE project is to develop flavour ingredients from edible seaweeds (Ascophyllum nodosum, Saccharina latissima, and Fucus vesiculosus) with the potential to replace sodium in food products.
This can be done through two options, namely flavour enhancing properties or mineral content.Health authorities worldwide have recommended reducing salt in processed foods in order to reduce the risk of high blood pressure.
Salt, i.e. sodium chloride, is a recognised flavour potenti…
Partner organizations (coordinator is shown above), with normalized type and CORDIS activity type. Guests see up to 4 partners.
Iceland, REYKJAVIK
Type: Company (for-profit)
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
Germany, UBERHERRN
Type: Company (for-profit)
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
France, LEZARDRIEUX
Type: Company (for-profit)
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
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