GREEN CHEMISTRY and Sustainability

Abstract: Norwegian food systems need to be transformed to deliver sustainable healthy diets. The project AnimalFat+ addresses the challenges facing the meat industry; 1) how to decrease the content of saturated fat in processed meat products without compromising sensory quality and 2) how to utilize the excess animal fat to environmental friendly surfactants for increased value creation (non-food uses). New technology will be used to produce prototypes of well-tasting processed meat products. Potential effects on blood cholesterol will be investigated. Excess animal fat will be utilized by combining lipid fractions and carbohydrate-rich side streams from the Norwegian food industry to produce new biodegradable surfactants that can replace existing non-sustainable alternatives and thereby contribute to the green shift. Transdisciplinary research will be applied in order to succeed, and new knowledge gained in the project will give new opportunities for economic gain.

Activity: 2022-2025