NitriFree

The NitriFree project aims to develop nitrite-free meat products in order to reduce health risks, specifically the increased risk of colorectal cancer caused by nitrites. In response to scientific studies and measures taken by European countries to reduce nitrites, the project combines the use of plant extracts and organic acids with high-pressure processing to offer a sustainable alternative. By using functional plant extracts from food by-products, which have antimicrobial and antioxidant properties and also enable natural red coloring, the project addresses the challenges facing the industry. The best extracts are selected after a thorough examination of their properties in order to integrate them into nitrite-free meat products such as sausages and cooked ham. The use of high-pressure processing as an additional strategy is intended to exploit synergies and enable the complete elimination of nitrites in cured meat products.

The project aims to show the food industry new ways to produce healthier meat products, thereby addressing growing consumer interest in sustainable nutrition. It promises not only improvements for consumer health, but also economic opportunities for the SMEs involved by informing meat processing companies, ingredient suppliers, and extract manufacturers about alternative stabilization methods and opening up new business opportunities for them. Close cooperation between the Fraunhofer IVV and Celabor research institutes and industry in Belgium and Germany is intended to support the rapid market introduction of the results, thereby contributing to the NitriFree project’s promotion of safe and sustainable food production in Europe.