Development of biotechnological methods for the production of healthy flavorings

Project title: TASTE

Partners: Prokazyme Iceland, CyberColloids Ireland, Scheid Germany, Aleor France, Frutarom-Etol Slovenia, Calaf Nuances Spain, Fraunhofer IVV Germany

Research Fund: EU FP7 SME-2012 (315170)

Initial year: 2012

Service Category:

algae

contact

Rósa Jónsdóttir

Group Leader

rosa.jonsdottir@matis.is

The goal of the TASTE project is to develop biotechnological methods for the production of healthy flavors and to develop less salty foods with seaweed flavors.

The aim of the project is to develop flavors from claw seaweed (Ascophyllum nodosum), belt algae (Sacred laminaria) and seaweed (Fucus vesiculosus ) with a taste-enhancing effect, among other things to reduce salt consumption in food processing. The aim is to develop biotechnological methods for the production of healthy flavors and to develop less salty foods with seaweed flavors.