PLEASURE
"Novel Processing approaches for the development of food products Low in fAt, Salt and sUgar"
| Coordinatore | BIOZOON GMBH
Organization address
address: Fischkai, 1 contact info |
| Nazionalità Coordinatore | Germany [DE] |
| Sito del progetto | http://www.pleasure-fp7.com/ |
| Totale costo | 3˙956˙858 € |
| EC contributo | 2˙983˙864 € |
| 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 - 2014-12-31 |
Partecipanti
| # | ||||
|---|---|---|---|---|
| 1 |
BIOZOON GMBH
Organization address
address: Fischkai, 1 contact info |
DE (BREMERHAVEN) | coordinator | 411˙560.00 |
| 2 |
ECOLE NATIONALE VETERINAIRE, AGROALIMENTAIRE ET DE L'ALIMENTATION NANTES ATLANTIQUE
Organization address
address: Site de la Chantrerie, Route de Gachet contact info |
FR (NANTES) | participant | 451˙529.00 |
| 3 |
DEUTSCHES INSTITUT FUER LEBENSMITTELTECHNIK
Organization address
address: PROF VON KLITZING STRASSE 7 contact info |
DE (QUAKENBRUECK) | participant | 374˙805.00 |
| 4 |
HOCHSCHULE WEIHENSTEPHAN-TRIESDORF
Organization address
address: Am Hofgarten 4 contact info |
DE (FREISING) | participant | 301˙661.00 |
| 5 |
FUNDACION AZTI/AZTI FUNDAZIOA
Organization address
address: Txatxarramendi Ugartea z/g contact info |
ES (SUKARRIETA (BIZKAIA)) | participant | 239˙080.00 |
| 6 |
TEAGASC - AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY
Organization address
address: Oak Park contact info |
IE (CARLOW) | participant | 207˙720.00 |
| 7 |
UNIVERSITY COLLEGE CORK, NATIONAL UNIVERSITY OF IRELAND, CORK
Organization address
address: Western Road contact info |
IE (CORK) | participant | 184˙668.00 |
| 8 |
PROMATEC FOOD VENTURES BV
Organization address
address: ROOTVEN 24A contact info |
NL (BLADEL) | participant | 141˙360.00 |
| 9 |
VMI SA
Organization address
address: ZI Nord contact info |
FR (Montaigu) | participant | 139˙678.00 |
| 10 |
EUROPEAN FOOD INFORMATION RESSOURCE AISBL
Organization address
address: RUE WASHINGTON 40 contact info |
BE (BRUXELLES) | participant | 112˙960.00 |
| 11 |
TRITECC SRL
Organization address
address: STR COSMINULUI 8 contact info |
RO (CLUJ NAPOCA) | participant | 110˙430.00 |
| 12 |
SLEEGERS QUALITY MEAT PRODUCTS BV
Organization address
address: LOONSWEG contact info |
NL (HAPERT) | participant | 86˙908.00 |
| 13 |
ALSACIENNE DE PATES MENAGERES SAS
Organization address
address: RUE DE L'INDUSTRIE 17 contact info |
FR (HOERDT) | participant | 65˙075.00 |
| 14 |
RLabs Ltd (RLabs EREVNES AGORAS ETERIA PERIORISMENIS EFTHINIS)
Organization address
address: Edessis Street 18 contact info |
EL (Athens) | participant | 59˙400.00 |
| 15 |
PLC INGREDIENTS LIMITED
Organization address
address: LIMERICK FOOD CENTRE UNIT 12 contact info |
IE (LIMERICK) | participant | 53˙835.00 |
| 16 |
PRODUCTOS NATURALES DE LA VEGA SL
Organization address
address: CARRETERA DE SARTAGUDA POL IND EL RAMAL 10 contact info |
ES (LODOSA) | participant | 43˙195.00 |
| 17 |
MAHNMAC DELICATESSEN S.L
Organization address
address: CALLE CALDERIN 1 contact info |
ES (LODOSA NAVARRA) | participant | 0.00 |
Mappa
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Obiettivo del progetto (Objective)
'More than 60% of all reported diseases in modern industrial countries are said to have their origin from malnutrition (low vitamin intake, high caloric food (fat and sugar)). As an important cause of this the high consumption of fat (saturated and trans-fatty acids, salt (sodium) and sugar (mono- and disaccharides) has been identified. With the change of society, the consumer’s pattern towards food consumption has and is changing dramatically. While less and less people prepare their meal at home, the increase of TV cooking shows demonstrates the opposite (European paradox). The trend towards processed and convenience food is a challenge for the food industry and those products have to be of high quality and safety at low price. Fat (saturated and trans-fatty acids), salt and sugar fulfil important functions in food manufacturing as well as in the human metabolism. But meanwhile in the industrial countries their excessive consumption can lead to health problems as stated earlier. Saltiness and sweetness perception are strong markers of the sensorial attributes of food. In the past years there have been many attempts made – both by industry and by science to overcome the problem with only limited or no success. All approaches known where either based on nutritional recommendations (like e.g. “low carb”) or based on substitutes like e.g. sweeteners. The use of replacers to reduce the salt (NaCl), sugar (sucrose, glucose, and fructose) and fat (saturated and trans-fatty acids) content has been very attractive for the food industry as it is an approach which requires only low cost in terms investments (no equipment needed) and ingredients. However, most of the approaches felt due to lack of consumer acceptance due to a different taste perception of the products. The PLEASURE project will be the first project addressing this challenge from the processing side.'
Altri progetti dello stesso programma (FP7-KBBE)
BIOTREAT (2011)
"BIOTREATMENT OF DRINKING WATER RESOURCES POLLUTED BY PESTICIDES, PHARMACEUTICALS AND OTHER MICROPOLLUTANTS"
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