TASTE

The Application of Edible Seaweed for Taste Enhancement and Salt Replacement

Coordinatore	MATIS OHF    more  Organization address address: VINLANDSLEID 12 city: REYKJAVIK postcode: 112 contact info Titolo: Mr. Nome: Oddur Már Cognome: Gunnarsson Email: send email Telefono: 3544225000 Fax: 3544225001
Nazionalità Coordinatore	Iceland [IS]
Totale costo	1˙505˙500 €
EC contributo	1˙166˙000 €
Programma	FP7-SME Specific Programme "Capacities": Research for the benefit of SMEs
Code Call	FP7-SME-2012
Funding Scheme	BSG-SME
Anno di inizio	2012
Periodo (anno-mese-giorno)	2012-10-01   -   2014-09-30

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	MATIS OHF  Organization address address: VINLANDSLEID 12 city: REYKJAVIK postcode: 112 contact info Titolo: Mr. Nome: Oddur Már Cognome: Gunnarsson Email: send email Telefono: 3544225000 Fax: 3544225001	IS (REYKJAVIK)	coordinator	39˙000.00
2	CYBERCOLLOIDS LIMITED  Organization address address: STRANDHAVEN city: CARRIGALINE postcode: CORK contact info Titolo: Dr. Nome: Angie Cognome: Trius Email: send email Telefono: 441244000000	IE (CARRIGALINE)	participant	283˙500.00
3	SCHEID AG & CO KG GESCHMACK UND TECHNOLOGIE FUR DIE LEBENSMITTELHERSTELLUNG  Organization address address: CLASENWEG 6 9 city: UBERHERRN postcode: 66802 contact info Titolo: Dr. Nome: Dieter Cognome: Scheid Email: send email Telefono: +49 6836 460 Fax: +49 6836 4610	DE (UBERHERRN)	participant	233˙500.00
4	PROKAZYME EHF  Organization address address: VINLANDSLEIO 14 city: REYKJAVIK postcode: 113 contact info Titolo: Dr. Nome: Jakob Cognome: Kristjánsson Email: send email Telefono: 3546647908	IS (REYKJAVIK)	participant	191˙000.00
5	ALEOR SAS  Organization address address: RUE DU MOULIN A MER 3BIS city: LEZARDRIEUX postcode: 22740 contact info Titolo: Dr. Nome: Olivier Cognome: Bourtouralt Email: send email Telefono: +33 2 96 222 911	FR (LEZARDRIEUX)	participant	177˙250.00
6	CALAF NUANCES S.L.  Organization address address: CALLE ISAAC NEWTON - POLIGONO INDUSTRIAL 4B city: CALAF postcode: 8280 contact info Titolo: Ms. Nome: Anguera Cognome: Antònia Email: send email Telefono: +34 93 868 09 00 Fax: +34 93 868 07 07	ES (CALAF)	participant	157˙250.00
7	FRUTAROM ETOL TOVARNA AROM IN ETERICNIH OLJ DOO  Organization address address: SKOFJA VAS 39 city: SKOFJA VAS postcode: 3211 contact info Titolo: Dr. Nome: Reiner Cognome: Daiminger Email: send email Telefono: +386 34277128	SI (SKOFJA VAS)	participant	81˙500.00
8	FRAUNHOFER-GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG E.V  Organization address address: Hansastrasse 27C city: MUENCHEN postcode: 80686 contact info Titolo: Mr. Nome: Walter Cognome: Krause Email: send email Telefono: +49 89 12052713 Fax: +49 89 12057534	DE (MUENCHEN)	participant	3˙000.00

Mappa

 Word cloud

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

 Obiettivo del progetto (Objective)

'The main objective of the TASTE project is to develop flavour ingredients from edible seaweeds (Ascophyllum nodosum, Saccharina latissima, and Fucus vesiculosus) with the potential to replace sodium in food products. This can be done through two options, namely flavour enhancing properties or mineral content. Health authorities worldwide have recommended reducing salt in processed foods in order to reduce the risk of high blood pressure. Salt, i.e. sodium chloride, is a recognised flavour potentiator. Thus, the reduction of salt in food leads to reduced flavour besides a lack of salty taste. Seaweeds have a naturally salty taste being abundant in minerals like potassium, magnesium besides sodium. This salty taste improves the flavour profile of foodstuffs. In addition, some seaweeds contain a range of potential flavour components that can naturally enhance the flavour of the food. Mild processing can release potential flavour components like proteins, amino acids and reducing sugars. In particular, the proteinaceous compounds that are present in the seaweeds may be responsible for enhancing flavour characteristics (e.g. umami, meaty and roasted) in addition to providing textural mouth feel. The aim of the project is therefore to produce flavour-active building blocks from seaweeds by applying suitable processing and to develop flavour ingredients with these for application in different salt-reduced foods. By doing so, this project offers innovative processing solutions, new healthy flavour ingredients and novel approaches to meeting salt reduction targets to a group of SMEs in the food sector. This consortium is well positioned to implement the project according to its objective. Successful development of different flavour ingredients, with the properties to replace sodium in food products, will have a great impact on strengthening the current market status of the SME partners, resulting in growth in income and employment.'