SO2SAY - Replacement of sulphur dioxide (SO2) in food keeping the same quality and shelf-life of the products

-Reduction of sulphur dioxide in food

-Development of new agents and processing techniques to replace SO2 in food products

-Prevention of enzymatic browning of food

-Improving the shelf life and appearance of food products without sulphur dioxide addition

-Identifying alternative natural ingredients having benefits for human health through the replacement of sulphur dioxide