The TeRiFiQ project: Combining technologies to achieve significant binary reductions in sodium, fat and sugar content in everyday foods whilst optimising their nutritional quality

Abstract

Most developed countries are confronted with rising rates of diseases related to unhealthy eating habits, particularly the excessive consumption of salt, saturated fat and free sugars. However, fat, sugars and salt in food influence not only its nutritional qualities but also its sensory properties, safety (e.g. shelf life) and affordability. The main challenge is to formulate healthier foods that are acceptable to consumers. In this context, the overall objective of TeRiFiQ was to achieve significant binary reductions in the salt‐fat and sugar‐fat contents of frequently consumed food products around Europe, while, at the same time, ensuring the products’ nutritional and sensorial qualities, safety and affordability for both industry and consumers was not compromised. TeRiFiQ addressed four major food categories: cheeses, processed meat, bakery and sauce products. Different strategies adapted to each food category were used to reduce the target ingredients. Significant reductions in the salt‐fat and fat‐sugar contents of a number of cheese, processed meat, bakery and sauce products were achieved, and these changes were found to be acceptable to consumers. The most promising reformulated food products were developed at the industrial scale.

Development and Validation of the General Dietary Behavior Inventory (GDBI) in Scope of International Nutrition Guidelines

“…The results of the GDBI contribute to nutrition research insofar as statements can be made about how different foods are consumed in general. The consumption of convenience products, animal fats, salty foods, and sweets is receiving a great deal of attention because of its relation to diet-related diseases [ 72 , 73 , 74 ]. Thus, the GDBI could be used as an instrument to estimate the general consumption of unhealthy foods in the population to emphasize the need for strategies and initiatives for a healthy diet in different countries [ 74 ].…”

Little Impact of NaCl Reduction in Swiss-Type Cheese

“…In the context of salt reduction in diet, the European TeRiFiQ project addressed several food categories, both fermented or not ( 7 ). The case of fermented foods is peculiar, because it is a living product that continuously evolves throughout process and storage.…”

“…For instance, a 20%-NaCl reduction in a soft (Camembert-type) cheese led to a 29% increase of proteolysis evaluated by the non-protein fraction and a 19% increase of lipolysis ( 9 ). Moreover, some defects occurred in 30%-reduced salt Trappist cheese manufactured in Winter, due to butyric acid fermentation caused by the Clostridium spoilage ( 7 ). Similarly, in a soft cheese with smear rind, a 30% salt reduction led to the undesirable and unresolved growth of white molds ( 7 ).…”

“…Amongst food products, fermented foods such as cheeses are a special case because the desirable microbial and enzymatic activities in these products can also be affected by changes in salt content, thus leading to dramatic changes within the product. For example, in cheese, a decrease in salt content up to 50% can lead to an increase in food pathogen or spoilage bacteria as Clostridium botulinum ( 6 ), Clostridium tyrobutyricum ( 7 ), and Listeria monocytogenes ( 8 ). Salt decrease can also induce changes in the overall physico-chemical, microbiological, and sensory qualities of soft and semi-hard cheeses ( 9 ), as well as the proteolytic and cooking properties of Cheddar cheese ( 10 ).…”

Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue

“…Altering such properties when formulating foods impacts the sensory experience of the consumer ( Palczak et al, 2020 ; Szczesniak and Kahn, 1984 ). Customizing food properties can also serve as a tool for improving nutritional quality (e.g., reduction of sugar, salt, and fat content or changes in digestive and nutrient-release kinetics) ( Mesurolle et al, 2013 ; Salles et al, 2017 ; Singh et al, 2015 ). In recent years, interest has grown in creating model foods that display different levels of structural heterogeneity as a mean for understanding the phenomena behind the perception of texture contrasts ( Devezeaux de Lavergne et al, 2016 ; Laguna and Sarkar, 2016 ; Larsen et al, 2016 ; Santagiuliana, Piqueras-Fiszman, van der Linden, Stieger and Scholten, 2018 ; Santagiuliana et al, 2019 ).…”