[{"command":"openDialog","selector":"#drupal-modal","settings":null,"data":"\u003Cdiv id=\u0022republish_modal_form\u0022\u003E\u003Cform class=\u0022modal-form-example-modal-form ecl-form\u0022 data-drupal-selector=\u0022modal-form-example-modal-form\u0022 action=\u0022\/en\/article\/modal\/5832\u0022 method=\u0022post\u0022 id=\u0022modal-form-example-modal-form\u0022 accept-charset=\u0022UTF-8\u0022\u003E\u003Cp\u003EHorizon articles can be republished for free under the Creative Commons Attribution 4.0 International (CC BY 4.0) licence.\u003C\/p\u003E\n \u003Cp\u003EYou must give appropriate credit. We ask you to do this by:\u003Cbr \/\u003E\n 1) Using the original journalist\u0027s byline\u003Cbr \/\u003E\n 2) Linking back to our original story\u003Cbr \/\u003E\n 3) Using the following text in the footer: This article was originally published in \u003Ca href=\u0027#\u0027\u003EHorizon, the EU Research and Innovation magazine\u003C\/a\u003E\u003C\/p\u003E\n \u003Cp\u003ESee our full republication guidelines \u003Ca href=\u0027\/horizon-magazine\/republish-our-stories\u0027\u003Ehere\u003C\/a\u003E\u003C\/p\u003E\n \u003Cp\u003EHTML for this article, including the attribution and page view counter, is below:\u003C\/p\u003E\u003Cdiv class=\u0022js-form-item form-item js-form-type-textarea form-item-body-content js-form-item-body-content ecl-form-group ecl-form-group--text-area form-no-label ecl-u-mv-m\u0022\u003E\n \n\u003Cdiv\u003E\n \u003Ctextarea data-drupal-selector=\u0022edit-body-content\u0022 aria-describedby=\u0022edit-body-content--description\u0022 id=\u0022edit-body-content\u0022 name=\u0022body_content\u0022 rows=\u00225\u0022 cols=\u002260\u0022 class=\u0022form-textarea ecl-text-area\u0022\u003E\u003Ch2\u003EMaking the healthy option tastier\u003C\/h2\u003E\u003Cp\u003EIf scientists at an EU-funded project are successful then\u0026nbsp;they\u0027ll be able to make a ready-made pizza that\u0026nbsp;has 30 % less salt and reduced fat, but tastes exactly like a standard one. They\u0027ve already done it for puff pastry - used to make croissants - and a group of consumers said they didn\u0027t notice any difference.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0027Croissant is one of the unhealthiest products in terms of salt and fat content you can eat,\u0027 said Mathias K\u00fcck, the 47-year-old founder of Biozoon Food Innovations in Germany and co-ordinator of the PLEASURE project. \u2018Puff pastry usually has 64 layers, 32 of fat and 32 of dough, so the fact that we were able to reduce the amount of fat is a great result.\u2019\u003C\/p\u003E\u003Cp\u003EOver half of Europeans are obese or overweight, according to data from the EU\u2019s statistics agency Eurostat, and part of the problem is the popularity of pre-packaged pizzas, pastas, and pies.\u003Cblockquote class=\u0022tw-text-center tw-text-blue tw-font-bold tw-text-2xl lg:tw-w-1\/2 tw-border-2 tw-border-blue tw-p-12 tw-my-8 lg:tw-m-12 lg:tw--ml-16 tw-float-left\u0022\u003E\n \u003Cspan class=\u0022tw-text-5xl tw-rotate-180\u0022\u003E\u201c\u003C\/span\u003E\n \u003Cp class=\u0022tw-font-serif tw-italic\u0022\u003E\u2018What we want to achieve is a certain controlled distribution of salt in the dough, which means that you can reduce salt without changing the sensorial perception.\u2019\u003C\/p\u003E\n \u003Cfooter\u003E\n \u003Ccite class=\u0022tw-not-italic tw-font-normal tw-text-sm tw-text-black\u0022\u003EMathias K\u00fcck, founder, Biozoon Food Innovations, Germany\u003C\/cite\u003E\n \u003C\/footer\u003E\n\u003C\/blockquote\u003E\n\u003C\/p\u003E\u003Cp\u003EIn the EU, the proportion of overweight and obese people in the adult population varied between 37 % and 57 % for women and between 51 % and 69 % for men, according to data from 2008 to 2009, the most recent available.\u003C\/p\u003E\u003Cp\u003EMany pre-packaged foods don\u0027t just contain too much fat, they\u0027re also heavily salted to improve the taste and make them keep for longer. The high salt content means that people who eat too much convenience food are at greater risk of heart disease and stroke, according to the World Health Organization.\u003Cspan style=\u0022line-height: 1.538em;\u0022\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003EThe problem is that people often won\u2019t pick the healthier alternative from the supermarket shelf, as they know it won\u2019t taste as nice. \u2018What needs to be changed is the consumer behaviour,\u0027 said K\u00fcck, a food processing engineer by training.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore with less\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003ERather than using additives or replacers for reducing the salt, sugar and fat content, scientists at PLEASURE have found a way to do more with less. Normally salt and fat are spread unevenly in food, clumping up in some parts of the mixture and thinly spread in others.\u003C\/p\u003E\u003Cp\u003ETo achieve a better distribution of salt, fat and sugar when mixing the dough, researchers at PLEASURE are using an industrial mixer specially adapted by their partner, VMI, a French mixer maker. \u0027What we want to achieve is a certain controlled distribution of salt in the dough, which means that you can reduce salt without changing the sensorial perception,\u2019 K\u00fcck said.\u003C\/p\u003E\u003Cp\u003E\u003Cspan class=\u0022img_legend\u0022 style=\u0022float: left;\u0022\u003E\u003Cfigure role=\u0022group\u0022\u003E\n\u003Cimg alt=\u0022Mathias K\u00fcck, founder, Biozoon Food Innovations, Germany.\u0022 height=\u0022133\u0022 src=\u0022\/research-and-innovation\/sites\/default\/files\/hm\/K%C3%BCck%20no%20copyright.JPG\u0022 title=\u0022Mathias K\u00fcck, founder, Biozoon Food Innovations, Germany.\u0022 width=\u0022200\u0022\u003E\n\u003Cfigcaption class=\u0022tw-italic tw-mb-4\u0022\u003EMathias K\u00fcck, founder, Biozoon Food Innovations, Germany.\u003C\/figcaption\u003E\n\u003C\/figure\u003E\n\u003Cem\u003EMathias K\u00fcck, founder, Biozoon Food Innovations, Germany.\u003C\/em\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003EHe\u2019s hoping to reduce fat, and cut salt by 30 %. That\u2019s important because it\u2019s the minimum reduction for a food to be labelled as \u2018reduced salt\u2019 under EU regulations.\u003C\/p\u003E\u003Cp\u003EThe PLEASURE consortium is applying its techniques to different food categories such as bakery, meat, cheese, and fruit and vegetable preparations, so they can be bought together to make a pizza. Then they plan to bring all of the ingredients together to make a pizza, and two types of pastries, and test them on an industrially relevant scale to see if consumers accept them.\u003C\/p\u003E\u003Cp\u003E\u2018We are in a position to develop all the different components separately and test them for their properties,\u0027 said K\u00fcck. \u2018If the consumers accept the individual foods, for example salami, cheese etcetera, and then we put them all together on a pizza, then the likelihood that the pizza gets accepted by consumers is very high.\u2019 \u003Cdiv class=\u0022moreinfoblock\u0022\u003E\n \u003Ch3\u003EImproving nutrition across the EU\u003C\/h3\u003E\n \u003Cp\u003EAn EU action group that includes industry and consumer associations has made over \u003Ca href=\u0022http:\/\/ec.europa.eu\/health\/nutrition_physical_activity\/platform\/index_en.htm\u0022 target=\u0022_blank\u0022\u003E300 commitments\u003C\/a\u003E looking at diet, physical activity and health.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\u0022http:\/\/ec.europa.eu\/health\/nutrition_physical_activity\/platform\/index_en.htm\u0022 target=\u0022_blank\u0022\u003EThe EU has put in place a \u003C\/a\u003E\u003Ca href=\u0022http:\/\/europa.eu\/legislation_summaries\/public_health\/health_determinants_lifestyle\/c11542c_en.htm\u0022 target=\u0022_blank\u0022\u003Estrategy\u003C\/a\u003E for Europe, for the period 2007-2013, to help reduce ill health due to poor nutrition and obesity.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\u0022http:\/\/europa.eu\/legislation_summaries\/consumers\/product_labelling_and_packaging\/l21092_en.htm\u0022 target=\u0022_blank\u0022\u003EEU rules\u003C\/a\u003E say that if a food company wants to claim its product is low in fat, sugar or salt, then it must put the exact amounts present per \u003Cspan\u003E100 g or per 100 ml on the packaging.\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\n\u003C\/div\u003E\n\u003C\/p\u003E\u003C\/textarea\u003E\n\u003C\/div\u003E\n\n \u003Cdiv id=\u0022edit-body-content--description\u0022 class=\u0022ecl-help-block description\u0022\u003E\n Please copy the above code and embed it onto your website to republish.\n \u003C\/div\u003E\n \u003C\/div\u003E\n\u003Cinput autocomplete=\u0022off\u0022 data-drupal-selector=\u0022form-dwy8ymugdqcfaha0g235jxjkbgyivsypbeanh0g6g2g\u0022 type=\u0022hidden\u0022 name=\u0022form_build_id\u0022 value=\u0022form-DWy8ymuGDqCfaha0g235JXJKBGYIVSypBeANH0g6G2g\u0022 \/\u003E\n\u003Cinput data-drupal-selector=\u0022edit-modal-form-example-modal-form\u0022 type=\u0022hidden\u0022 name=\u0022form_id\u0022 value=\u0022modal_form_example_modal_form\u0022 \/\u003E\n\u003C\/form\u003E\n\u003C\/div\u003E","dialogOptions":{"width":"800","modal":true,"title":"Republish this content"}}]