Project
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