Project Year 2016
Less sugar, salt and fat
By reducing the sugar, salt and fat content of food while still retaining flavour and texture, Nofima can improve public health.
Obesity and diet-related diseases are on the rise in many parts of the world. This has led to a growing focus on how to improve the nutritional value of the food people eat.
Nofima has therefore taken part in the major international research project, TeRiFiQ, with scientists and food producers in nine European countries. Among the Norwegian food producers that participated in the project were the meat producer Leiv Vidar and the bakery Millba.
The goal was less fat and salt in sausages and less fat and sugar in muffins – while ensuring the products tasted, looked and felt as good as before.
Important for product quality
“Sugar, salt and fat are important for taste, texture and shelf life. There is a huge amount of research work behind the results achieved,” says scientist Eva Veiseth-Kent, who headed the Norwegian part of the project.
In summary, the project worked on:
- Selection of raw materials
- Changes in processing
- Emulsions (mixtures of liquids that are normally immiscible)
- Suitable substitutes for salt and sugar
“There has also been a lot of work done on sensory aspects – how the products taste and feel when they are eaten,” says Eva Veiseth-Kent.
“Taste is important, and if consumers are going to like and recognise the product, you have to find ways to replace sugar, salt and fat without compromising taste, functionality and shelf life.”
Based on the results of TeRiFiQ, it will be possible to reduce the amount of salt, sugar and fat in several readymade dishes and products such as cheese, meat and bakery products, while retaining the familiar flavour.
IN COOPERATION WITH:
Leiv Vidar, Millba and 14 partners from nine countries in Europe
The seventh framework programme of the European Community