Fitness sausage: low-fat and tasty
???Großansicht des Bildes???© Fraunhofer???aural:Bildende???
When it comes to sausages, Germany is the best in the world: no other country offers as many different varieties of sausage. Many people don't want to sacrifice this tasty food, but they would still like to eat healthily with fewer calories. Until now, however, boiled sausages have had a relatively high fat content for reasons of flavor.
Together with a master butcher from the Allgäu region, Fraunhofer researchers have developed a method for producing sausages which are particularly low in fat but which leave nothing wanting when it comes to the flavor. The new varieties have less than 3 percent fat. So tasty can also mean healthy.
Contact:
Dr.-Ing. Peter Eisner
Fraunhofer Institute for Process Engineering and Packaging IVV
peter.eisner@ivv.fraunhofer.de
This research project was published in the brochure: "Researching: Health" (PDF, 5,7 MB)
Jump directly: to the main navigation, to the top of the page
