Salt reduction in foods for improved public health and stronger competitiveness
|Coordinator||SP SVERIGES TEKNISKA FORSKNINGSINSTITUT AB - SP Sveriges Tekniska Forskningsinstitut AB, Lund|
|Funding from Vinnova||SEK 500 000|
|Project duration||May 2015 - January 2016|
|Venture||Challenge-Driven Innovation – Stage 1 initiation|
|Call||Challenge-Driven Innovation - Stage 1 Initiation 2015 (spring)|
Purpose and goal
The long-term goal of the work is to contribute to a reduced salt intake by developing innovative technical solutions that facilitate production of foods with lower salt content without compromising the quality. safety, shelf-life or processability of the foods. The aims of the initial project were to establish a strong and motivated project consortium that can realize the long-term goal, and to formulate an application for funding of a cooperation project. These goals were met in full.
Results and expected effects
A number of innovative technical solutions with great potential to increase the possibilities for food companies to produce foods with lower salt content were identified in the initial project. The projects also lay the foundations for a continued cooperation between actors along the food chain (food producers, retail, trade organizations, authorities, consumers, researchers). Such a broad cooperation is essential for reaching the long-term goal in the proposed project.
Approach and implementation
The initial project consisted of three workshops. Each of these had clear and defined goals. The overreaching problem was identified at the first workshop, potential solutions were presented at the second workshop, while a project plan and an application for funding of a cooperation project were formulated at the final workshop. Other activities have also been ongoing during the course of the project, these include literature studies, writing the application, and establishing contacts.