SO2SAY
Replacement of sulphur dioxide (SO2) in food keeping the SAme qualitY and shelf-life of the products
| Coordinatore | VEREIN ZUR FOERDERUNG DES TECHNOLOGIETRANSFERS AN DER HOCHSCHULE BREMERHAVEN E.V.
Organization address
address: An der Karlstadt 10 contact info |
| Nazionalità Coordinatore | Germany [DE] |
| Sito del progetto | http://so2say.eu/ |
| Totale costo | 4˙134˙818 € |
| EC contributo | 2˙995˙468 € |
| Programma | FP7-KBBE
Specific Programme "Cooperation": Food, Agriculture and Biotechnology |
| Code Call | FP7-KBBE-2008-2B |
| Funding Scheme | CP-FP |
| Anno di inizio | 2009 |
| Periodo (anno-mese-giorno) | 2009-05-01 - 2012-08-31 |
Partecipanti
| # | ||||
|---|---|---|---|---|
| 1 |
VEREIN ZUR FOERDERUNG DES TECHNOLOGIETRANSFERS AN DER HOCHSCHULE BREMERHAVEN E.V.
Organization address
address: An der Karlstadt 10 contact info |
DE (BREMERHAVEN) | coordinator | 766˙562.00 |
| 2 |
WAGENINGEN UNIVERSITY
Organization address
address: DROEVENDAALSESTEEG 4 contact info |
NL (WAGENINGEN) | participant | 784˙620.00 |
| 3 |
CAMPDEN BRI
Organization address
address: STATION ROAD contact info |
UK (Chipping Campden) | participant | 550˙132.00 |
| 4 |
FUNDACION TECNALIA RESEARCH & INNOVATION
Organization address
address: PARQUE TECNOLOGICO DE MIRAMON PASEO MIKELETEGI 2 contact info |
ES (DONOSTIA-SAN SEBASTIAN) | participant | 403˙591.00 |
| 5 |
RHEINISCHE FRIEDRICH-WILHELMS-UNIVERSITAT BONN
Organization address
address: REGINA PACIS WEG 3 contact info |
DE (BONN) | participant | 220˙337.00 |
| 6 |
Frutarom Netherlands B.V.
Organization address
address: Landjuweel 5 contact info |
NL (Veenendaal) | participant | 102˙900.00 |
| 7 |
BIURKO GORRI SAL
Organization address
address: Ponibal s/n contact info |
ES (Bargota) | participant | 60˙560.00 |
| 8 |
MEYER GEMUSEBEARBEITUNG GMBH
Organization address
address: HINTERM HOLZE 10 contact info |
DE (TWISTRINGEN) | participant | 59˙600.00 |
| 9 |
Nome Ente NON disponibile
Organization address
city: Arroniz contact info |
ES (Arroniz) | participant | 47˙166.00 |
Mappa
Word cloud
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Obiettivo del progetto (Objective)
Up to today there are many foodstuffs (including beverages and wine) where sulphites are used as antioxidant and preservative agents. Examples for this foodstuff are dried fruits, some kinds of fruit juices, seafood and convenience food (especially containing potatoes). But these sulphites containing agents are in suspicion to cause some damage to the health and they were blamed for some allergy. Aim of the project is not to find a universal replacer for sulphites containing agents for all foodstuffs, but to develop tailor made solutions to the following foodstuffs - dried fruits - wine and beverages - convenience food (especially containing potatoes) - package and processing. For each line of products special expert groups will be established. These expert groups chose 3 to 5 products for detailed research. While these groups are working on additives the group “package and processing” will focus on solutions within the process. This could be the environment were the process takes places but also solutions within the package are possible. The process of research is closely linked with a legislation- and sensory evaluation part. This should guarantee clean products referring to the marketability and their sensory properties.
Introduzione (Teaser)
Sulphur dioxide (SO2) is traditionally used as an antioxidant and preservative in fruit and vegetable products, dried fruits, snack products and wine. However, SO2 and sulphites strongly reduce vitamin B1 uptake and can present risks to asthma sufferers.