TeRiFiQ September 2014

Introduction to demonstration activities by Christophe Cotillon, ACTIA

Less fat and sodium in sausages by Rune Rødbotten, NOFIMA

Introduction to TeRiFiQ by Christian Salles, INRA

Less fat and sugar in muffins and madeleines by Markus Stieger, WUR

Less fat, salt and sugar in sauces by Peter Wilde, IFR

Health claim dossier: opportunities for SMEs and lessons learnt by Alfonso Siani, EFSA

Flavour release and perception in reformulated foods -towards a better understanding by Christian Salles, INRA

Less sodium content and better fat in cheeses by Jean-René Kerjean, ACTALIA