TeRiFiQ in brief
Start date: 01/01/2012
Duration: 48 months
Theme: KBBE.2011.2.3-05
[Processed foods with a lower salt, fat and sugar content]
Scheme: Collaborative Project
(small or medium-scale focussed research project targeted to SMEs)
Budget: 2.99 M €
Funder: EU 7th Framework Programme (FP7)
Partners: 17 organisations
(10 SMEs)
TeRiFiQ General Presentation
Policy Makers
Benchmark for salt reduction:
At the European level, is set at a minimum of 16% in 4 years, against the individual baseline levels in 2008. This is applicable to all food products, as well as to food consumed in restaurants and catering facilities such as canteens. This is seen as being realistic and achievable in view of experiences with salt reduction in some Member States, meaning that most industry sectors should be well able and thus expected to reach it.Products should be reduced by 4% per year in order to allow consumers to adapt to slightly decreasing salty taste and in order to ensure continuous progress. Salt reformulation theory is based on the fact that taste can adapt to gradual reductions if those reductions are achieved across the board.
Sugars & Carbohydrates:
For sugars there is good evidence that frequent consumption of foods high in sugars increases the risk of tooth decay. Data also show links between high intakes of sugars in form of sugar sweetened beverages and weight gain...
The intake of total carbohydrates - including carbohydrates from starchy foods such as potatoes and pasta, and from simple carbohydrates such as sugars - should range from 45 to 60% of the total energy intake for both adults and children.Fats:
A daily intake of 250 mg of long-chain omega-3 fatty acids for adults may reduce the risk of heart disease...…There is good evidence that higher intakes of saturated fats and trans fats lead to increased blood cholesterol levels which may contribute to development of heart disease. Limiting the intake of saturated and trans fats, with replacement by mono- and poly-unsaturated fatty acids, should be considered by policy makers when making nutrient recommendations and developing food-based dietary guidelines at national level.
News
TeRiFiQ Final Conference, 27th October 2015 at Milan EXPO, Italy. Presentations are online
Project results in a nutshell: TeRiFiQ Infosheets, available in English and many other languages
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This project has received funding from the European Union’s Seventh Framework Programme
for research, technological development and demonstration
for research, technological development and demonstration