PLEASURE

"Novel Processing approaches for the development of food products Low in fAt, Salt and sUgar"

 Coordinatore BIOZOON GMBH 

 Organization address address: Fischkai, 1
city: BREMERHAVEN
postcode: 27572

contact info
Titolo: Mr.
Nome: Matthias
Cognome: Kueck
Email: send email
Telefono: 4947190000000
Fax: 4947190000000

 Nazionalità Coordinatore Germany [DE]
 Sito del progetto http://www.pleasure-fp7.com/
 Totale costo 3˙956˙858 €
 EC contributo 2˙983˙864 €
 Programma FP7-KBBE
Specific Programme "Cooperation": Food, Agriculture and Biotechnology
 Code Call FP7-KBBE-2011-5
 Funding Scheme CP-TP
 Anno di inizio 2012
 Periodo (anno-mese-giorno) 2012-01-01   -   2014-12-31

 Partecipanti

# participant  country  role  EC contrib. [€] 
1    BIOZOON GMBH

 Organization address address: Fischkai, 1
city: BREMERHAVEN
postcode: 27572

contact info
Titolo: Mr.
Nome: Matthias
Cognome: Kueck
Email: send email
Telefono: 4947190000000
Fax: 4947190000000

DE (BREMERHAVEN) coordinator 411˙560.00
2    ECOLE NATIONALE VETERINAIRE, AGROALIMENTAIRE ET DE L'ALIMENTATION NANTES ATLANTIQUE

 Organization address address: Site de la Chantrerie, Route de Gachet
city: NANTES
postcode: 44307

contact info
Titolo: Prof.
Nome: Alan
Cognome: Le Bail
Email: send email
Telefono: +33 251 78 54 73
Fax: +33 251 78 54 67

FR (NANTES) participant 451˙529.00
3    DEUTSCHES INSTITUT FUER LEBENSMITTELTECHNIK

 Organization address address: PROF VON KLITZING STRASSE 7
city: QUAKENBRUECK
postcode: 49610

contact info
Titolo: Dr.
Nome: Volker
Cognome: Heinz
Email: send email
Telefono: 495431000000
Fax: 495431000000

DE (QUAKENBRUECK) participant 374˙805.00
4    HOCHSCHULE WEIHENSTEPHAN-TRIESDORF

 Organization address address: Am Hofgarten 4
city: FREISING
postcode: 85350

contact info
Titolo: Prof.
Nome: Thomas
Cognome: Loetzbeyer
Email: send email
Telefono: +49 8161 715949
Fax: +49 8161 715251

DE (FREISING) participant 301˙661.00
5    FUNDACION AZTI/AZTI FUNDAZIOA

 Organization address address: Txatxarramendi Ugartea z/g
city: SUKARRIETA (BIZKAIA)
postcode: 48395

contact info
Titolo: Ms.
Nome: Begoña
Cognome: Pérez Villarreal
Email: send email
Telefono: +34 94 657 4000
Fax: +34 94 657 2555

ES (SUKARRIETA (BIZKAIA)) participant 239˙080.00
6    TEAGASC - AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY

 Organization address address: Oak Park
city: CARLOW

contact info
Titolo: Dr.
Nome: Frank
Cognome: O'mara
Email: send email
Telefono: +353 59 9183488

IE (CARLOW) participant 207˙720.00
7    UNIVERSITY COLLEGE CORK, NATIONAL UNIVERSITY OF IRELAND, CORK

 Organization address address: Western Road
city: CORK
postcode: -

contact info
Titolo: Dr.
Nome: David
Cognome: O'connell
Email: send email
Telefono: +353 214903501
Fax: +353 214903506

IE (CORK) participant 184˙668.00
8    PROMATEC FOOD VENTURES BV

 Organization address address: ROOTVEN 24A
city: BLADEL
postcode: 5531 MB

contact info
Titolo: Mr.
Nome: Mark
Cognome: De Boevere
Email: send email
Telefono: +31 497 330057
Fax: +31 497 330106

NL (BLADEL) participant 141˙360.00
9    VMI SA

 Organization address address: ZI Nord
city: Montaigu
postcode: 85607

contact info
Titolo: Mr.
Nome: José
Cognome: Cheio De Oliveira
Email: send email
Telefono: +33 250453540

FR (Montaigu) participant 139˙678.00
10    EUROPEAN FOOD INFORMATION RESSOURCE AISBL

 Organization address address: RUE WASHINGTON 40
city: BRUXELLES
postcode: 1050

contact info
Titolo: Mr.
Nome: Paul
Cognome: Finglas
Email: send email
Telefono: 3226262901
Fax: 3226262909

BE (BRUXELLES) participant 112˙960.00
11    TRITECC SRL

 Organization address address: STR COSMINULUI 8
city: CLUJ NAPOCA
postcode: 400642

contact info
Titolo: Mr.
Nome: Aurel
Cognome: Pop
Email: send email
Telefono: 40749939486

RO (CLUJ NAPOCA) participant 110˙430.00
12    SLEEGERS QUALITY MEAT PRODUCTS BV

 Organization address address: LOONSWEG
city: HAPERT
postcode: 5527AC

contact info
Titolo: Mr.
Nome: Roel
Cognome: Van Hontum
Email: send email
Telefono: +31 497 381 742
Fax: +31 497386 740

NL (HAPERT) participant 86˙908.00
13    ALSACIENNE DE PATES MENAGERES SAS

 Organization address address: RUE DE L'INDUSTRIE 17
city: HOERDT
postcode: 67720

contact info
Titolo: Ms.
Nome: Pilard
Cognome: Caroline
Email: send email
Telefono: 33388517670
Fax: 33388517769

FR (HOERDT) participant 65˙075.00
14    RLabs Ltd (RLabs EREVNES AGORAS ETERIA PERIORISMENIS EFTHINIS)

 Organization address address: Edessis Street 18
city: Athens
postcode: 11855

contact info
Titolo: Dr.
Nome: Olga
Cognome: Kehagia
Email: send email
Telefono: 306951000000
Fax: 302421000000

EL (Athens) participant 59˙400.00
15    PLC INGREDIENTS LIMITED

 Organization address address: LIMERICK FOOD CENTRE UNIT 12
city: LIMERICK

contact info
Titolo: Mr.
Nome: Mark
Cognome: Cribbin
Email: send email
Telefono: 35361300909

IE (LIMERICK) participant 53˙835.00
16    PRODUCTOS NATURALES DE LA VEGA SL

 Organization address address: CARRETERA DE SARTAGUDA POL IND EL RAMAL 10
city: LODOSA
postcode: 31580

contact info
Titolo: Mrs.
Nome: Mercedes
Cognome: Lopez
Email: send email
Telefono: +34 948 662 441

ES (LODOSA) participant 43˙195.00
17    MAHNMAC DELICATESSEN S.L

 Organization address address: CALLE CALDERIN 1
city: LODOSA NAVARRA
postcode: 31580

contact info
Titolo: Mr.
Nome: Hilario
Cognome: Zapata
Email: send email
Telefono: 34948693211
Fax: 34948694633

ES (LODOSA NAVARRA) participant 0.00

Mappa

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 Word cloud

Esplora la "nuvola delle parole (Word Cloud) per avere un'idea di massima del progetto.

industry    perception    salt    trans    countries    fat    industrial    sugar    food    saturated    acids    consumption    fatty   

 Obiettivo del progetto (Objective)

'More than 60% of all reported diseases in modern industrial countries are said to have their origin from malnutrition (low vitamin intake, high caloric food (fat and sugar)). As an important cause of this the high consumption of fat (saturated and trans-fatty acids, salt (sodium) and sugar (mono- and disaccharides) has been identified. With the change of society, the consumer’s pattern towards food consumption has and is changing dramatically. While less and less people prepare their meal at home, the increase of TV cooking shows demonstrates the opposite (European paradox). The trend towards processed and convenience food is a challenge for the food industry and those products have to be of high quality and safety at low price. Fat (saturated and trans-fatty acids), salt and sugar fulfil important functions in food manufacturing as well as in the human metabolism. But meanwhile in the industrial countries their excessive consumption can lead to health problems as stated earlier. Saltiness and sweetness perception are strong markers of the sensorial attributes of food. In the past years there have been many attempts made – both by industry and by science to overcome the problem with only limited or no success. All approaches known where either based on nutritional recommendations (like e.g. “low carb”) or based on substitutes like e.g. sweeteners. The use of replacers to reduce the salt (NaCl), sugar (sucrose, glucose, and fructose) and fat (saturated and trans-fatty acids) content has been very attractive for the food industry as it is an approach which requires only low cost in terms investments (no equipment needed) and ingredients. However, most of the approaches felt due to lack of consumer acceptance due to a different taste perception of the products. The PLEASURE project will be the first project addressing this challenge from the processing side.'

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