IATA to participate at an innovation project dedicated to meat
The project was designed to continue innovating and improving the manufacture of products adapted to nutritional recommendations that ensure the health of consumers, acting on three basic ingredients: nitrifying salts, sodium and fats, eliminating them, replacing them and/or reducing them without altering the sensory properties of these products and without increasing their risks in food safety.
The project will be carried out by the Operative Group led by INTERPORC (Interprofessional of the White Coat Porcine), composed of 13 companies and 11 research centers.
The Ministries of Agriculture and Fisheries, Food and Environment (MAPAMA) has granted aid through the European Agricultural Fund for Rural Development (EAFRD), which is used to finance 100% of the project, which costs almost 97,000 euros.
In recent years, research in the Spanish meat industry has led to the availability in the market of meat products with different characteristics and composition (reduced in fat, reduced in salt, etc.) to satisfy the needs of all types of consumers.
Photo Source: Wikimedia Commons/Bill Branson
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