Desenvolvimento de gordura estruturada para utilização em produtos cárneos por substituição de gordura animal // Development of Structured fat to use in meat products in substitution of animal fat
The competitiveness of the food industry makes necessary for companies to develop strategies to differentiate their products in a proactive way in order to respond to market trends without neglecting food safety rules and, at the same time, reaching increasingly longer consumption periods, preserving the organoleptic characteristics of the products, and contributing to the improvement of their nutritional profile and thereby helping to improve the health of its consumers.
BetterFat4Meat will allow the creation of new meat products with structured vegetable oil, thus developing new meat products with: 1) healthy lipid profiles and 2) lower saturated fat content. INL and UM will develop and characterize new formulations so that the coordinator, Porminho, incorporates them into two products, namely a salami, whose target audience is traditional sausage consumers, and a new snack product for young public in the age group from 6 to 14 years.
Total Eligible Budget
INL Eligible Budget
Type of action
SI – Projetos em Copromoção
Grant Agreement Id
POCI – PROGRAMA OPERACIONAL COMPETITIVIDADE E INTERNACIONALIZAÇÃO