TERIFIQ
"Combining Technologies to achieve significant binary Reductions in Sodium, Fat and Sugar content in everyday foods whilst optimising their nutritional Quality"
| Coordinatore | INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE
Organization address
address: Rue De L'Universite 147 contact info |
| Nazionalità Coordinatore | France [FR] |
| Sito del progetto | http://www.terifiq.eu |
| Totale costo | 4˙019˙954 € |
| EC contributo | 2˙994˙363 € |
| Programma | FP7-KBBE
Specific Programme "Cooperation": Food, Agriculture and Biotechnology |
| Code Call | FP7-KBBE-2011-5 |
| Funding Scheme | CP-TP |
| Anno di inizio | 2012 |
| Periodo (anno-mese-giorno) | 2012-01-01 - 2015-12-31 |
Partecipanti
| # | ||||
|---|---|---|---|---|
| 1 |
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE
Organization address
address: Rue De L'Universite 147 contact info |
FR (PARIS CEDEX 07) | coordinator | 438˙965.00 |
| 2 |
ASSOCIATION DE COORDINATION TECHNIQUE POUR L'INDUSTRIE AGROALIMENTAIRE
Organization address
address: RUE CLAUDE BERNARD 16 contact info |
FR (PARIS) | participant | 431˙391.00 |
| 3 |
NOFIMA AS
Organization address
address: MUNINBAKKEN 9-13 contact info |
NO (TROMSO) | participant | 348˙102.00 |
| 4 |
WAGENINGEN UNIVERSITY
Organization address
address: DROEVENDAALSESTEEG 4 contact info |
NL (WAGENINGEN) | participant | 331˙547.00 |
| 5 |
INSTITUTE OF FOOD RESEARCH
Organization address
address: "Norwich Research Park, Colney" contact info |
UK (NORWICH) | participant | 186˙141.00 |
| 6 |
INRA TRANSFERT S.A.
Organization address
address: RUE DU DOCTEUR FINLAY 28 contact info |
FR (PARIS) | participant | 172˙460.00 |
| 7 |
LEIV VIDAR AS
Organization address
address: BIRKEBEINERVEIEN 2 contact info |
NO (HONEFOSS) | participant | 159˙555.00 |
| 8 |
CENTIV GMBH
Organization address
address: Villinger Weg 10 contact info |
DE (Stuhr) | participant | 156˙688.00 |
| 9 |
HERITAGE 1466
Organization address
address: RUE DE CHARNEUX 32 contact info |
BE (HERVE) | participant | 143˙700.00 |
| 10 |
MILLBA AS
Organization address
address: LUKSEFJELLVEGEN 217 contact info |
NO (SKIEN) | participant | 136˙771.00 |
| 11 |
NIZO FOOD RESEARCH BV
Organization address
address: KERNHEMSEWEG 2 contact info |
NL (EDE GLD) | participant | 116˙679.00 |
| 12 |
BRASSERIE D ORVAL SA
Organization address
address: RUE D ORVAL 2 contact info |
BE (VILLERS-DEVANT-ORVAL) | participant | 98˙846.00 |
| 13 |
"ADRIA DEVELOPPEMENT (ASSOCIATION POUR LE DEVELOPPEMENT, LA RECHERCHE ET L'INNOVATION AGROALIMENTAIRES)"
Organization address
city: QUIMPER contact info |
FR (QUIMPER) | participant | 96˙831.00 |
| 14 |
FEDERALIMENTARE SERVIZI SRL
Organization address
address: VIALE PASTEUR 10 contact info |
IT (ROMA) | participant | 81˙600.00 |
| 15 |
BOADAS 1880 SA
Organization address
address: PASEO SANT JOAN BOSCO 51 contact info |
ES (GIRONA) | participant | 49˙856.00 |
| 16 |
GROUPE CHAZAL
Organization address
address: AVENUE EISENHOWER 73 contact info |
FR (DOLE) | participant | 22˙736.00 |
| 17 |
SATIVA-PRODUCT SRL
Organization address
address: STRADA CECHESTI 46 contact info |
RO (CRISTURU SECUIESC) | participant | 12˙501.00 |
| 18 |
SALUMIFICIO DODARO SPA
Organization address
address: VIA LEONARDO DA VINCI 53 contact info |
IT (CASTROLIBERO) | participant | 9˙994.00 |
Mappa
Word cloud
Esplora la "nuvola delle parole (Word Cloud) per avere un'idea di massima del progetto.
Obiettivo del progetto (Objective)
'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 technological parameters of realistic food models specific to each product and by applying state of the art technologies such as cryo-crystallisation, multiple emulsions and multi-layered processes in a manner never done before. In parallel, micro- and macro-structures of the new food matrices will be studied. To ensure the sensorial feasibility of this re-engineering, sensorial analysis and optimisation to ensure consumer acceptability will be carried out in parallel to these technological developments. Moreover, the nutritional value of reformulated foods will be estimated compared to the non reformulated original foods. Beside technological aspects, more fundamental studies from selected models developed above will be conducted to improve the understanding of the main mechanisms leading to perception. That includes flavour release and temporal perception in relation with changes in composition of the selected models with in vivo and in vitro approaches with predictive tools, and a cognitive approach will be carried out as a promising lever to compensate salt, sugar and/or fat reduction. The findings will be transferred to the reformulation actions so that they can be introduced into the new food processes. These new product formulations will be validated via extensive consumer testing and demonstration activities with 9 SMEs for 6 European countries to ensure the industrial feasibility and consumer acceptance in different EU cultures and industries.'
Introduzione (Teaser)
Lowering the sugar, fat and salt levels in popular food products across Europe will both save lives and drive down health care costs. European researchers are experimenting with ways to achieve this without compromising on taste, texture, shelf life, product safety or nutritional properties.
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