CORDIS Project
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TeRiFiQ focuses on reducing sodium, sugar, and fat in various food products like cheese, meat, and cakes while enhancing their nutritional and sensory qualities. The project employs advanced technologies and studies food structures to ensure consumer acceptance and improve health outcomes.
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 technolo…
INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT
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Netherlands, Wageningen
Type: University / higher education
Activity type: Higher or Secondary Education Establishments
SME: No
United Kingdom, Norwich
Type: Research institute
Activity type: Research Organisations
SME: No
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