Salt, sugar and lipid reduction in solid foods; a summary of the main outcomes from PLEASURE and TERIFIQ FP7 Twin projects

National audience; Most developed countries are facing excessive consumption of salt, saturated fat and free sugars. The reduction of salt-sugar-saturated fats (SSSF) in foods influences not only its nutritional qualities but also its sensory properties and safety (e.g.shelf-life). The main challenge is to formulate healthier foods, which will be accepted by consumers. In this context, two FP7 European projects, TeRiFiQ and PLeASURe have been funded on the same call (2012-2015) to investigate innovative strategies for the reduction of sodium, sugar and fat content in selected foods. Both projects focused on staple foods such as cheese, meat, bakery (cake), sauces and also pizza as an assemb…