Combining Technologies to achieve significant binary Reductions in Sodium, Fat and Sugar content in everyday foods whilst optimizing their nutritional Quality


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.


TeRiFiQ Final Conference, 27th October 2015 at Milan EXPO, Italy. Presentations are online

Project results in a nutshell: TeRiFiQ Infosheets, available in English and many other languages

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This project has received funding from the European Union’s Seventh Framework Programme
for research, technological development and demonstration