TeRiFiQ is investigating and developing new approaches towards tasty foods with low sugar, low salt or low saturated fatty acid levels. A significant difference from other efforts in this area is the focus on combinations of low. Research results and new findings will be implemented by participating food processors on an industrial scale. NIZO hosts the first progress meeting on 19-20 March.
NIZO food research is one of the 17 partners in the EU TeRiFiQ project, led by INRA, and will work on low SAFA, low sugar bakery products and low SAFA, low salt meat. NIZO is working closely together with INRA and is involved at the fundamental level by studying so-called ‘perceptual interactions’, aiming at improvement of sensory characteristics. New methods will be developed to use texture-taste-aroma interactions in new product development. In fact this is already done in cuisine by making use of natural flavour enhancers such as tomato and mushrooms. However, it is less straightforward to use this for development of low SAFA, low sugar/sodium products.
NIZO has set up a dedicated multi-disciplinary team. Upfront sensory and texture analysis techniques and the food grade Processing Centre are in place to find real process-product innovations. Solutions will be developed by working on texture-taste-aroma interactions using confocal laser scanning microscopy (CLSM), gustometry, olfactometry, proton transfer reaction mass spectrometry (PTR-MS), and sensory analysis by quantitative descriptive analysis (QDA) and temporal dominance of sensation (TDS).
In addition to TeRiFiQ, NIZO will work with industrial partners to further explore the field of combined reduction.
The project is co-funded by the European Union Seventh Framework Programme FP7 under grant agreement n° 289397 "TeRiFiQ."