Their base fat systems show a great potential for optimization regarding their nutritional and sustainability value. In the current activity, spreads with improved fatty acid profiles shall be developed. Therefore, a combination of poly-unsaturated fatty acids and structuring ingredients will be used, whereas the sensorial and textural properties shall be maintained while the nutrient profile will be improved. To reach this aim, technologies are required which enable the immobilization of the unsaturated fatty acids. This will be enabled by the development and application of oleogel systems or crystallised fat in oil mixtures or combinations of both.
OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads
Spreads are very popular. However, they consist of a high percentage of saturated fatty acids, often based on palm fat, sometimes also including trans-fat.
EIT Food Community will be part of projects that address urban food challenges and include local governance
Knowledge of the food constituents (e.g. protein, carbohydrates) is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality.
Read our 2020 Activity Report to learn more about EIT Food activities run in Southern Europe.
It is well known that alternative proteins can carry sustainable and ethical advantages over meat, but are we sacrificing our health for the planet’s?