Expected Outcomes

• New industrial formulation for hard, semi?hard and soft cheeses with 30% reduction of sodium and improved fat content
• New industrial formulation and optimized technological processes for reducing sodium and saturated fat in cooked sausages (50% both) and dry?cured fermented sausages (30 % & 60%, respectively)
• New industrial formulation for sweet bakery products with 25% fat reduction and 25% sugar reduction
• New industrial formulation for sauces in ready?to?eat meals 20% salt and 40% fat reduction
• Optimised product formulation from a sensorial perspective to ensure consumer acceptance and optimised salt/fat/sugar reduction
• Validated industrial processes for new product formulation acceptable from a consumer perspective
• Acceptability and attractiveness of product by the consumer to boost the competitiveness of the producing SMEs