Application of the new technologies in the development of a nutritionally improved iberian bacon.
EMBUTIDOS FARCEDO aims to improve the nutritional profile of iberian bacon, reducing the sodium content in the formulation and limiting nitrites/nitrates, reinforcing its current policy of innovation in the manufacture of healthier products, as it is aware of the tendency of consumers, who are increasingly involved in improving their diet.
To this end, it proposes the preparation of a “new iberian bacon” with modifications to both the preparation process and the product, with benefits for the consumer, in line with the policies promoted by the World Health Organisation and the European Union.
Development of a new iberian bacon with an improved nutritional profile that maintains its organoleptic and conservation characteristics.
- Effective selection of raw material with high insatured fat content.
- Reducing the sodium content through modifications to the production process and traditional formulation.
- Partial or total replacement of nitrites/nitrates by other additives from alternative natural sources.
- Incorporate into the market a new iberian bacon with a recognized nutritional claim.
- Evaluation of alternatives to improve the nutritional profile in the reformulation of iberian bacon.
- Implementation of the new formulations in the processing of iberian bacon.
- Monitoring of the curing and packaging process.
- Validation of new iberian bacon reformulates with improved nutritional profile.
- Modify both the production process and the formulation of iberian bacon to improve its nutritional profile, reinforcing the consumer trend towards healthier products.
- Obtain a new product with an effective reduced content of saturated fats.
- Reduce the sodium and nitrate/nitrite content, maintaining the organoleptic properties of the conventional product.
- Incorporate into the market a “new iberian bacon” with a recognized nutritional claim.
CARTIF budget: 30.000 €
Mª Luisa Mussons
Division of Agrifood and Processes
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