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Projects on "Reduction of salt, fats and sugars in food"
Collaborative project: Development of fat-reduced foods using microparticulated plant proteins (MiPro) - subproject D (MiPro)
Project code:
281A603DNZ
Excutive institution:
Silesia Gerhard Hanke GmbH & Co.KG
Contract period:
2020
- 2023
Collaborative project: Development of fat-reduced foods using microparticulated plant proteins (MiPro) - subproject E (MiPro)
Project code:
281A603ENZ
Excutive institution:
Kraft Foods R & D, Inc. Zweigniederlassung München
Contract period:
2020
- 2023
Collaborative project: Development of fat-reduced foods using microparticulated plant proteins (MiPro) - subproject F (MiPro)
Project code:
281A603F19
Excutive institution:
VAN HEES GmbH
Contract period:
2020
- 2023
Collaborative project: Development of fat-reduced foods using microparticulated plant proteins (MiPro) - subproject G (MiPro)
Project code:
281A603GNZ
Excutive institution:
Müller's Mühle GmbH
Contract period:
2020
- 2023
Collaborative project: Development of fat-reduced foods using microparticulated plant proteins (MiPro) - subproject H (MiPro)
Project code:
281A603HNZ
Excutive institution:
E V A GmbH
Contract period:
2020
- 2023
Collaborative project: Development of support measures for mass catering to reduce salt and sugar content and to optimise fat quality in meals - subproject A (StartLow)
Project code:
281A606A19
Excutive institution:
German Nutrition Society e.V.
Contract period:
2020
- 2023
Collaborative project: Development of support measures for mass catering to reduce salt and sugar content and to optimise fat quality in meals - subproject B (StartLow)
Project code:
281A606B19
Excutive institution:
Hochschule Albstadt-Sigmaringen
Contract period:
2020
- 2023
Collaborative project: Development of support measures for mass catering to reduce salt and sugar content and to optimise fat quality in meals (setting: day care centre) (StartLow) – subproject C (StartLow)
Project code:
281A606C19
Excutive institution:
Pro Care Management GmbH
Contract period:
2020
- 2023
Collaborative project: Establishment of a training concept for participants in the food craft to transfer information on the reduction of sugar, fat and salt - subproject A (REDSCHUL)
Project code:
281A605A19
Excutive institution:
Institute of Food Hygiene, Center of Veterinary Public Health
Contract period:
2021
- 2024
Collaborative project: Establishment of a training concept for participants in the food craft to transfer information on the reduction of sugar, fat and salt - subproject B (REDSCHUL)
Project code:
281A605BNZ
Excutive institution:
Handwerkskammer zu Leipzig
Contract period:
2021
- 2024
