On June 29, the results of the research project "NutriSafeLab: Development of innovative, health-promoting solutions for baking and pastry", developed by the Centre for Biotechnology and Fine Chemistry of the Faculty of Biotechnology of the Universidade Católica, in partnership with with Grupo Celeste. This project made it possible to develop a new line of pastry products, with reduced fat, optimization of the nutritional profile and where preservatives, flavorings and colorings were replaced by natural alternatives. The event is free and will take place at the Arménio Miranda Auditorium of the Faculty of Biotechnology, in Porto.
According to the current scientific evidence that demonstrates an association between the intake of saturated fat, salt and sugar, with the prevalence of chronic non-communicable diseases, there are several recommendations and strategies that have been requested by international health authorities, in the sense of regulating the amount of these ingredients in bakery and pastry products. In this sense, there is a growing demand for formulations with reduced additives and substitution of synthetic additives for natural ones (“Clean Label” concept), thus creating the space and the need to create new formulations with high nutritional value, which can create healthier products, within the framework of the main strategies of the National Plan for Healthy Eating, also meeting consumer expectations. In order to respond to these challenges, the Celeste Group, well positioned at national level in the bakery sector, joined a consortium with the Centre for Biotechnology and Fine Chemistry of the Faculty of Biotechnology of the Universidade Católica Portuguesa, with a long and consolidated experience of research in these challenges. of food, namely safety, sustainability and health.
