Pleasure Final Conference

Friday, 5th December 2014

Le Châtelain Hotel, Brussels, Belgium.

To learn more about PLEASURE CLICK HERE or visit the project website This final conference brought together:

Representatives of European food industries companies
Academics
SMEs on the field of food production
Food associations
Policy regulators

Programme: To download the presentations from the PLEASURE final conference, please click here 09.30-10.15 Session 1 (Chaired by: Paul Finglas, EuroFIR AISBL) This session focused on the drivers leading to PLEASURE and issues underpinning its success, including methods to measure salt, sugar and fat accurately in foods, revealing the impact of different combinations of ingredients, better understanding of the importance of the food structures on taste perception, and legislative issues. 09.30-09.45 Overview of PLEASURE Matthias Kueck, Biozoon Food Innovations GmbH (DE) 09.45-10.00 Overview of strategies for reducing salt, sugar and fat in foods: towards new indicators and protocols to assess saltiness and sweetness of foods Alain Le Bail, Ecole nationale veterinaire, agroalimentaire et de l’alimentation nantes atlantique (ONIRIS, FR) 10.00-10.15 Overview of strategies for reducing salt, sugar and fat in foods: Legislation aspects Alexandru Rusu, Biozoon Food Innovations GmbH (DE) 10.45-12.25 Session 2 (Chaired by: Alain Le Bail, ONIRIS) Session 2 focused on salt and lipid reduction in baking applications using two model systems (pizza dough and laminated puffing pastry); reduction of fat and salt in meat products using HPP treatment and/ or the use of replacers; development of a mozzarella-style cheese low in salt (sodium) and fat for direct consumption as well as ready-to-eat (RTE) products (e.g. pizza); reduced (added) sugar fruit products (fruit purees); and reduced salt and fat sauces in RTE meals (e.g. mayonnaise, tomato sauces), preferably without the need of replacers or artificial ingredients (e.g. sweeteners). Based on the progress made for each food system, PLEASURE considered their use and impact in RTE meals, especially pizza, which is widely consumed worldwide. 10.45-11.05 Reducing salt and lipids in pizza and puff pastry Emanuele Zannini, University College Cork (UCC, IE) 11.05-11.25 Reducing salt and fat in meat products Kemal Aganovic, Deutsches Institut für Lebensmitteltechnik (DIL, DE) 11.25-11.45 Developing low salt and low fat mozzarella-style cheese for pizza Sarah Henneberry, Agriculture and Food Development Authority (TEAGASC, IE) 11.45-12.05 Sugar-, salt- and fat-reduced ready-to-eat fruit and vegetable components Thomas Lotzbeyer, Hochschule Weihenstephan-Triesdorf (HSWT, DE) 12.05-12.25 The secret behind reduced-in pizza Marion Guilloux, Ecole nationale veterinaire, agroalimentaire et de l’alimentation nantes atlantique (ONIRIS, FR) 14.00-14.50 Session 3 (Chaired by: Matthias Kueck Biozoon Food Innovations GmbH) The session focused on consumer-related aspects, sensory perception in comparison with reference products, estimation of the reduction in fat, salt and sugar intake achieved as well as demonstration of technical achievements to come out of PLEASURE. 14.00-14.15 Consumer needs and expectations Olga Kehagia, RLabs Erevnes Agoras eteria Periorismenis Efthinis (RLABS Ltd., GR) 14.15-14.35 Demonstration: Innovative PLEASURE equipment to support the technology Alain Le Bail, Ecole nationale veterinaire, agroalimentaire et de l’alimentation nantes atlantique (ONIRIS, FR) 14.35-14.50 Nutritional impact and consumer acceptance Carlos Ramos, European Food Information Resource (EuroFIR AISBL, BE) 14.50-14.55 Closing remarks Project coordinator Matthias Kueck Biozoon Food Innovations GmbH (DE) Project Scientific coordinator Alain Le Bail, ONIRIS (FR) Here are some pictures taken during the Conference

Contact: In the event you have any questions, or if you need more information, please do not hesitate to contact us at [email protected]