project - EIP-AGRI Operational Group
NUTRI-SCORE - New healthier products according to the Nutri-score level A, B, C, D and E
NUTRISCORE-Nuevos productos más saludables según el nivel Nutriscore A, B, C, D, E
Context
Voluntary front-of-pack nutritional labelling systems - primarily NUTRI-SCORE - have proven to be a factor with a significant ability to influence consumer purchasing decisions, which is why France, Belgium, Spain and Germany have announced their decision to publish regulations governing their use by companies. These countries are important in terms of their market and political influence in the EU, which increases the likelihood that front-of-pack nutritional labelling will be mandatory and standardised in the EU in the near future.
This project aims to improve the nutritional classification of meat products defined by the participating companies, in order to obtain a better position among consumers compared to competing products.
Objectives
The objective of this project is to improve the nutritional classification of meat products by developing strategies for preparing ingredients and adapting their production processes.
Diagnosis of the current situation of meat products according to the NUTRI-SCORE nutritional classification labelling system.
1. Identification of opportunities for incorporating new ingredients in the preparation of products.
2. Development of preparation and process strategies to improve nutritional labelling.
Objectives
El objetivo de este proyecto es mejorar la clasificación nutricional de los derivados cárnicos en base al desarrollo de estrategias para la formulación de ingredientes y adaptaciones de los procesos de producción de los mismos.
1. Diagnóstico de la situación actual de los derivados cárnicos según el sistema visual de clasificación nutricional NUTRISCORE.
2. Identificación de oportunidades para incorporar nuevos ingredientes en la formulación de productos.
3. Desarrollo de estrategias de formulación y proceso para mejorar el etiquetado nutricional.
Activities
The project is divided into five main activities:
1. Diagnosis of the current situation of meat products produced by the participating companies according to the nutritional classification labelling system.
2. Identification of opportunities for incorporating new ingredients in the preparation of meat products of interest.
3. Development of preparation and process strategies to improve the nutritional labelling of meat products.
4. Development of similar products.
5. Communication and dissemination.
Activities
El proyecto se divide en 5 actividades principales:
1. Diagnóstico de la situación actual de los derivados cárnicos producidos por las empresas participantes según el sistema visual de clasificación nutricional.
2. Identificación de oportunidades para la incorporación de nuevos ingredientes en la formulación de derivados cárnicos de interés.
3. Elaboración de estrategias de formulación y proceso para mejorar el etiquetado nutricional de los derivados cárnicos.
4. Desarrollo de análogos.
5. Comunicación y difusión.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP009 Spain - Rural Development Programme (Regional) - Cataluña
Location
- Main geographical location
- Girona
- Other geographical location
- Barcelona
EUR 212 000.00
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Contacts
Project coordinator
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INNOVACC
Project coordinator