The TeRiFiQ project: Combining technologies to achieve significant binary reductions in sodium, fat and sugar content in everyday foods whilst optimising their nutritional quality
2017
Salles, Christian | Kerjean, J. R. | Veiseth-Kent, E. | Stieger, M. | Wilde, P. | Cotillon, C. | On The Behalf of The Terifiq Consortium, . | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS) | AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement | Université Bourgogne Franche-Comté [COMUE] (UBFC) | Actalia [Saint-Lô] | Norwegian Institute of Food,Fisheries and Aquaculture Research (NOFIMA) | Wageningen University and Research [Wageningen] (WUR) | Institute of Food Research | Association de Coordination Technique Agricole pour l'Industrie Agro-Alimentaire (ACTIA) | Institut National de la Recherche Agronomique (INRA) | NIZO [Ede, Netherlands] | HERVE Société ; Partenaires INRAE | INRA Transfert | MILLBA AS ; Partenaires INRAE | Association pour le Développement de la Recherche Appliquée aux Industries Agricoles et Alimentaires | Leiv Vidar AS ; Partenaires INRAE | Orval | Centiv GmbH ; Partenaires INRAE | Federalimentaire Servizi SRL ; Partenaires INRAE | Sativa-Product LTD ; Partenaires INRAE | the European Union through the Seventh Framework Programme: FP7 KBBE2011-5-289397.
International audience
Show more [+] Less [-]English. Most developed countries are confronted with rising rates of diseases related to unhealthy eating habits, particularly the excessive consumption of salt, saturated fat and free sugars. However, fat, sugars and salt in food influence not only its nutritional qualities but also its sensory properties, safety (e.g. shelf life) and affordability. The main challenge is to formulate healthier foods that are acceptable to consumers. In this context, the overall objective of TeRiFiQ was to achieve significant binary reductions in the salt-fat and sugar-fat contents of frequently consumed food products around Europe, while, at the same time, ensuring the products’ nutritional and sensorial qualities, safety and affordability for both industry and consumers was not compromised. TeRiFiQ addressed four major food categories: cheeses, processed meat, bakery and sauce products. Different strategies adapted to each food category were used to reduce the target ingredients. Significant reductions in the salt-fat and fat-sugar contents of a number of cheese, processed meat, bakery and sauce products were achieved, and these changes were found to be acceptable to consumers. The most promising reformulated food products were developed at the industrial scale.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Institut national de la recherche agronomique