SEAFOODTOMORROW: advances in the project!

On the 5th and 6th of November 2019, we participated in the steering committee meeting of the H2020 project: SEAFOODTOMORROW As a reminder, this project aims at developing nutritious, health and sustainable aquatic products for consumers. 

ZOOM into project advances:

- reduction of salt in the fish pâté and smoked salmon:

At this phase, reduction of salt (replaced by an innovative substitute, has been accomplished to differing percentages and does not seem to alter microbiological and sensory properties of the pâté. Test are ongoing with consumers in Belgium, Hungary and Italy. For the smoked salmon, the various tests have shown, for the time being, that it is difficult to reduce the use of salt below 25%.

- Recipes for the target populations (seniors, pregnant women, children):

Last July, 6 recipes were selected following a European competition organized by the European hotel schools.

Recipes for seniors

- Mussels soup (University of Kristianstad, Sweden)

- Whiting fishballs, vegetables and marinara sauce (Basque Culinary Center, Spain)

Recipes for pregnant women

- Common Dab, wheat salad (University of Kristianstad, Sweden)

Fish rolls (University of Kristianstad, Sweden)

Recipes for children:

- Carp sausage, broccoli and carrots (Hotel school of Szczecin, Poland).

- Pout fishballs with quinoa, mashed sweet potatoes and banana, and banana chips (Marseille, France)

A e-book of recipes will be published in the coming months.

Traceability:

The system of traceability for aquatic products has been finalized. This tool works in connection with internal software of companies along the chain of work from production to consumption of aquatic products. It is based on a system of continuous data collection. The consumer will have access to the product traceability via a QR code.

For further information, please do not hesitate to contact Julie Mancini!