This Congress is opened in the frame of the ongoing Research project PLEASURE funded by the European Commission. It aims to identify and develop processes and technologies which allow the reduction of the unwanted fat, salt and sugar but avoid the use of replacers by an optimised sensorial perception.
During this event, a state of the art on tastant perception using in vivo and in vitro approaches will be benchmarked. Indeed, the project gathered the best European specialists of such approaches. Then a state of the art and recent results obtained within the project and also in selected parallel initiatives in Europe on salt, sugar and lipid reduction will be presented.
The study on saltiness perception in assembled solid food is a specificity of PLEASURE project. This point will be highlighted. Coffee breaks and lunch break will be used as opportunities to taste and compare different products based on process approach for salt-sugar and lipid reduction concepts.
Consult the program or register.
This conference will be coupled with the “Health & Food days” (JAS) organized by the cluster «CRITT Agro-Alimentaire» of La Rochelle which should gather over 800 delegates, mostly from the French and European industry. A unique opportunity to promote your expertise!