Novel Processing approaches for the development of food products Low in fAt, Salt and sUgar
Duration: 3 years from January 2012 to December 2014
Project Coordinator: Pleasure was led by Biozoon Food Innovations GmbH.
Project partners: there were 16 partners in 16 countries.
Source of funding: PLEASURE was funded through the European Commission’s 7th Framework Programme.
Aim & Project Deliverable
This was the first EC research project addressing the challenges with producing food low in fat (saturated and trans-fatty acids), salt and sugar from the processing side. The idea was to identify and further develop (novel) processes and processing technologies, which on the one hand allowed the reduction of the unwanted fat (saturated and trans-fatty acids), salt and sugar (mono- and disaccharides) but also being aware to avoid or at least reduce the use of replacers like sweeteners by achieving an optimised sensorial perception of the sugars, salts and fats present in the products.
ROLE of EuroFIR AISBL in PLEASURE
EuroFIR AISBL provided official national food composition data for reference foods developed in the project as well as coordinating the calculation of nutritional impact of products and participating to demonstration activities.
FIND OUT MORE
For more information visit PLEASURE official website
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