The second TASTE Project meeting was recently held in Freising, Germany and was hosted by partner Fraunhofer-Gesellschaft. The meeting was held over two days and participants were given the opportunity to try some bakery products containing seaweed.
It was a busy meeting with a very full agenda and primarily focussed on the progress made during the first six months of the project. Presentations from all partners detailed the research that has been conducted the first three work packages: 1- development of appropriate sensory techniques and base line evaluation; 2- process development and 3- application in model food systems.
Rósa Jónsdóttir (Matis) and Olivier Bourtourault (Aleor) covered aspects of the chemical and microbiological characterisation of the focus species (Ascophyllum nodosum, Saccharina latissima and Fucus vesiculosus) and Michael Czerny (Fraunhofer-Gesellschaft) gave an overview of new research to identify the key aroma compounds in the seaweed.
Development of appropriate sensory methods to characterise and evaluate the seaweed flavour ingredients and their application in end products is being conducted by a number of the partners and each provided an update of their progress: Matis (Emilia Martinsdóttir), Fraunhofer-Gesellschaft (Michael Czerny) and Frutarom-Etol (Reiner Daiminger).
An important aspect of Work Package 1 is the identification and evaluation of suitable market-available comparators with which to benchmark the new flavour ingredients. Much of this work has been carried out at Fraunhofer-Gesellschaft with valuable input from all of the SME participants. Claudia Pickardt gave a summary of the findings with Xavier Solà (Calaf) and Reiner Daiminger adding market insights for southern and central/eastern Europe respectively.
Both physical and enzymatic methods are being utilised in work package 2 for the development of processes to unlock the flavour of seaweeds. Björn Viðar Aðalbjörnsson (Matis) and Arnþór Ævarsson (Prokazyme) updated the group on the enzymatic work being carried out at Matis and Dominic Wimmer (Fraunhofer-Gesellschaft) presented the progress made in developing physical methods. The group were also given the opportunity to sample some preliminary ingredients.
For further information on the meeting, please click here.
For more information on the TASTE project, please visit http://tasteproject.net/