Regulation (EU) 2023/2108 introduces new limitations on the use of nitrifying salts as of October 10, 2025, which poses a challenge for meat companies, as they must adapt without compromising product quality, shelf life or safety. The project aims to adapt the formulations and processes of Catalan cured meat products to comply with the regulations while maintaining their sensory characteristics, thus contributing to the strong market positioning of companies.
Participants: FUENTE SANS SA (Leader), EMBUTIDOS ARTESANOS J VILÀ SL (beneficiary), EMBUTIDOS SALGOT SA (Beneficiary), SLPENDID FOODS SAU (Beneficiary), RAFAEL BARÓ SA (Beneficiary), BOADAS 1880 SA (non-beneficiary), JOAQUIM ALBERTÍ SA (Non-beneficiary), RAMON VENTULÀ (Non-beneficiary), INNOVACC (coordinator), Institute of Agrifood Research and Technology IRTA (OPI).”
Budget: €306,393.00