On 18 and 19 June 2014 the ‚1st International PLEASURE Conference‘ takes place in La Rochelle, France. Experts will inform about the salt, fat and sugar reduction as well as assembled products strategies.
DIL is partner of the EU project PLEASURE in which processing solutions for the population of foods with low fat, salt and sugar content are developed. In the project, DIL examines the possibilities of combined use of high pressure treatment and salt replacers in the production of cooked and raw sausages.
Prof. Dr. Stefan Töpfl, head of DIL Process Technology, will present on the topic ‘Salt reduction in meat products by a combined approach of high pressure processing and salt replacing ions.’
Further information you can find at www.pleasure-fp7.com/conference/index.html
