TeRiFiQ Newsletter - Issue 1

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newsletter terifiq 05
Issue n°1 newsletter terifiq 17 April 2014  
Why TeRiFiQ?
Most developed countries are confronted with a rising rate of obesity mainly due to bad eating habits, in particular, of non well-balanced diet containing fat and low-size sugars. Moreover, this pathology is difficult to reverse.
Read more >
What is TeRiFiQ?
Overall Objective

The overall objective of TeRiFiQ is to achieve significant binary reductions in sodium-fat and fatsugar content of the most frequently consumed food products around Europe whilst at the same time ensuring the products' nutritional and sensorial qualities, safety and affordability for both industry and consumers so as to ensure wide adoption of the project technology at European scale.

salt  fats sugar2

Key objectives

  • To reduce:
      ♦ the sodium content (up to 30%) of 3 different cheese types (soft, semi-hard and hard cheeses) and at the same time to improve the quality of the fat content
      ♦ saturated fat and sodium (up to 50%) in cooked and dry fermented sausages by using alternative technologies (multiple emulsion, cryo-crystallisation etc) and reengineering
      ♦ saturated fat and sugar in model bakery products by up to 25% (cryo-crystallisation...)
      ♦ saturated fat content (up to 50%) of sauces used in ready-to-eat meals.
... while keeping sensory perception, texture properties and consumer acceptance of the model products unchanged;
  • To test the new product formulations for consumer acceptance and to control their nutritional quality, to optimize them from a sensorial and perception point of view;
  • To demonstrate these new formulations in a large number of SMEs and ensure full technology transfer to the industry at large.
Flash news from research labs

Reducing salt content in cheeses

  • The optimisation of cheese salt level from 0% to -30% in relation with fermentations has been done in hard cheese but seems difficult in smear soft cheeses.Cheeses
  • The study of consequences of reduction to maturation (proteolysis, lipolysis) is in progress; good results have been obtained so far and further investigation is underway.
  • The study of the influence of salt-level reduction on cheese quality and acceptability is in progress. As a preliminary result, undesirable fermentations have been observed in low-salt cheeses of a specific type. Analyses are ongoing to understand this phenomena.


Reducing fat and sodium in cooked and dry-fermented sausages

Targeted products contain high levels of fat (20-30%) and salt (2-5%).

Main objectiveSaucisses-1
Develop production procedures for sausages reduced in fat (50-60%) and sodium (30-50%) while maintaining comparable sensory characteristics to the original products and at the same time ensuring food safety.

Focus given so far

Cooked sausages:

  • Fat reduction through the use of multiple emulsions

Dry-fermented sausages:

  • Fat substitution (SFA ? PUFA)
  • Sodium reduction through pre-drying techniques and substitution of NaCl with KCl

Main achievements

Cooked sausages:

  • 30% fat reduction seems feasible through the use of multiple  emulsions without detrimental effects on quality
  • Further reduction to 50% will require additional actions

Dry-fermented sausages:

  • Different pre-drying techniques allow for 20-30% reduction of salt,  however some challenges related to sensory quality and safety arise
  • KCl addition seems to be a good strategy for sodium reduction
  • Cryo-crystallised fats and emulsions with vegetable oils are less  suitable as fat reduction strategies in these product


Bakery products with reduced fat and sugar content

Main objective

To reduce both the fat and sugar content of bakery products by up to 25% while keeping processing stability and fat functionality, sensory perception, texture properties and consumer acceptance of the products unchanged.


  • Develop heat stable multiple emulsions (gelation of inner water phase) and combine with sugar replacement strategies
  • Determination of stability and functionality of fat during processing, heating, baking and storage accounting for industrial specifications for basic recipes and process conditions
  • Determination of effects of replacement on rheological and sensory properties
  • Up-scaling and consumer acceptability testing


Reduction of fat and sodium in readymade sauces and meals

Each year, €15b are spent on ready meals in EU. These foods contribute largely to fat and salt intake.

readymade terifiq 1 ready sauces terifiq2 sauces terifiq 3

TeRiFiQ is developping generic ready-made sauces and meals which are significantly reduced in fat (30%) and salt (20%), but retain comparable sensory characteristics to the original product.emulsions

Initial focus has been given on Multiple Emulsions to reduce fat content, particularly stability to processing.

Multiple emulsions: Using multiple Water in Oil in Water emulsions to reduce fat content by up to 40% in emulsified sauces

Stable multiple WOW emulsions, resistant to high shear and temperature (up to 200°C). Stability improved by gelling internal water droplets (Gel in Oil in Water – GOW).

  • Salt reduction / processing can affect osmotic gradient & reduce stability.
  • GOW emulsions more resistant to changes in salt.
  • Stability depends on PGPR as primary emulsifier, other emulsifiers and EU regulations being investigated.
  • Applicability to other products, (bakery and cooked meat) being investigated.

Optimising flavour release and perception changes induced by fat, sodium or sugar reduction

To reach this objective, multi-targeted analyses are conducted.

Perceptual interactionsSensoryBoxes

Perceptual interactions are studied in order to compensate salt, sugar and fat reduction. In particular, congruent aroma enhancing saltiness, sweetness or fatness are investigated on different model foods.

In vivo flavour release and perception

In vivo flavour release and perception of foods representing the different categories. Temporal perception (TDS, TI) will be related to kinetics of flavour (PTRMS) and taste compounds release, in relation with food composition.

In vitro flavour releaseChewingSimulator

Devices simulating the oral process will be used to study taste and flavor release in complement of the in vivo study in order to study relations between matrix composition and flavor release in controlling oral parameters.

Small size solute diffusion in reformulated products

Partition coefficient and diffusion of small size solutes from the food matrices to saliva phase are measured for each reformulated and unreformulated matrices.

Specific NMR methods will be used to determine free and bound sodium fraction in each matrix and diffusion of small solutes inside the matrices.

Second TeRiFiQ Annual Meeting

TeRiFiQ partners gathered in Ås (Norway) from 25 to 26 March, 2014 for the Second Annual Meeting, kindly hosted by Nofima AS.

Meet TeRiFiQ at the 1st Conference on Salt-Sugar-Lipids Reduction

PLEASURE logo18-19 June, 2014 - La Rochelle, France. Organised by PLEASURE European project.
Conference website


Project Coordinator - INRA
Dr. Christian SALLES
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Tel: +33 (0)3 80 69 30 79

Project Manager & Webmaster - INRA Transfert
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Tel: +33 (0)2 40 67 51 16

Communication & Dissemination Manager - Federalimentare
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Tel: +39 06 59 03 347

Eu-flag-colour-sProject co-funded by the European Union Seventh Framework Programme FP7 under grant agreement n° 289397 "TeRiFiQ".
newsletter terifiq 15
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