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When less means more -- PLEASURE approach for developing "reduced in" food

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Published on Feb 7, 2014

PLEASURE is the first European research project addressing the challenges involved with producing food low in fat (saturated and trans-fatty acids), salt and sugar from the processing side. The idea is to identify and further develop (novel) processes and processing technologies which on the one hand allow the reduction of the unwanted fat (saturated and trans-fatty acids), salt and sugar (mono- and disaccharides) but on the other avoid or at least reduce the use of replacers like sweeteners by achieving an optimised sensorial perception of the sugars, salts and fats present in the products to be developed.

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