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The use of additives to preserve food has been widespread for many years. For a long time these compounds have been considered to have no adverse effects on human health. However, their use is the subject of many controversies both for the consumer as well as operators who handle them.

In the search for healthy and tasty products, the modern consumer attaches more and more importance to the origin of the ingredients that constitute his diet. Research for natural and relatively unprocessed ingredients is therefore a growing trend which leads to a reappraisal of the way in which some products are formulated.

It is for this reason that there is a real need to research healthy, effective and non-allergenic alternative products.

Within this context, the main objective of the «RESASC» project is to find an alternative to the use of certain additives in shrimp handling and preservation processes. The RESASC project will allow shrimps to be produced naturally and marketed without chemical additives, under economically sustainable conditions, thereby making way for the setting up of an international natural traceability agri-food industry.

This project was labellised by the AQUIMER Pole of Competitiveness on the 15th April 2014.


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