Background
Norwegian authorities have expressed their desire for increased competence in nutrition, food and health among Norwegian food producers through the "Action Plan for a Better Diet in the Population 2007-2011 - Recipe for a Healthier Diet". While food that gives better health is one aim of the action plan, it's also necessary to focus on various technical issues regarding reducing the salt content in food.
Salt is used in various food products in order to enhance properties such as taste, shelf life and food safety, in addition to technical properties such as water binding, protein binding and texture. Reducing the salt content will therefore affect a food product's eating quality, production wastage and shelf life. Critical properties for salt content vary between different product types, and depend on the method chosen for reducing the salt content. Compensating measures will thus vary depending on the product type.
By cooperating with experts in nutrition and food research and with representatives from the authorities, the network wishes to focus on problem issues and opportunities that businesses face concerning taste, technical quality, food safety and health branding of products with a reduced salt content. This network will give businesses a unique opportunity in facing the challenges related to salt reduction!
Target group
The target group of the network is primarily small and medium-sized businesses in the food industry in Norway, particularly within meat, bread, cheese and composite products, but local units from large groups may also participate. We recommend that 2-3 persons from each company participate, preferably from innovation and product development.
Implementation and content
3-4 meetings will be held in the course of around 12 months. The meetings will consist of expert presentations, group work, exercises and exchanging experiences. Participants will to a large extent be able to influence the themes and content of the network.
Work in own companies
Each participant shall carry out a development project related to reducing salt content in their own company. This project will be completed during the network period, and each company will receive expert guidance between the network meetings within the framework available to the network. It would be an advantage for the company to have several (up to three) participants in the network, so as to involve several technical areas in this internal project.
Price
The fee includes participation at all meetings, materials, lunch/coffee at the meetings and a common dinner at the first meeting. The price will also include hourly costs for expert guidance within the framework of the network.
The individual participants will pay for food, board and travelling expenses.
Responsible for the network
Nofima Mat AS provides administration and expertise. Participants from other areas of expertise will be involved according to the needs and wishes of the participating companies.
Registration
Binding registration.
Please send your registration to Lily S. Rømcke.
Registration deadline: 15 June 2009.
