NitRed

Why this project? 

The NitRed project responds to the new EU rules on nitrite/nitrate in processed meat products, which entered into force on 9 October 2025. Although the sector has already taken steps to reduce these additives, further reduction remains complex due to their multifunctional role: nitrite contributes to colour development, microbial safety, oxidation prevention and flavour. Excessive concentrations, however, can lead to harmful nitrosamines.

NitRed investigates how these additives can be further reduced without compromising technology or food safety. The project focuses on three types of processed meat: dry-cured ham, raw fermented sausage and emulsified cooked sausage. Through collaboration between Flemish and German research groups within the CORNET programme, innovative solutions are sought, such as alternative process parameters and formulations. The relationship between nitrite dosage, nitrosamine formation and digestion is also examined.

NitRed contributes to more sustainable and healthier meat production, in line with European ambitions and consumer expectations.

Research approach and expected results

The TETRA-CORNET project NitRed investigates how producers of processed meat products can further reduce their use of nitrite and nitrate, in line with EU standards that have been in force since October 2025. The project follows a multidisciplinary approach and focuses on three core research lines: colour development and stability, sensory properties and microbial safety of processed meat products.

Analyses will be carried out on three product types: dry-cured raw ham, raw fermented sausage and emulsified cooked sausage. Parameters such as pH, temperature, processing conditions and product composition will be monitored to understand their impact on nitrosamine formation and antioxidant activity. The programme combines laboratory experiments with industrial validation. Planned tasks include chemical and microbiological analyses, sensory evaluations, process optimisations and market studies in collaboration with Flemish and German partners.

By the end of the project, the aim is to provide validated strategies enabling producers to further reduce nitrite and nitrate without loss of quality. In addition, the project seeks to formulate guidelines for safe and flavourful processed meat products under reduced additive levels, and to contribute to the scientific underpinning of future regulation. In this way, NitRed aims to take a concrete step towards healthier and more sustainable meat products.

Target group

The results of the NitRed project are relevant for meat-processing companies, ingredient suppliers, research institutes, sector federations and policy-makers. They support producers in safely reducing nitrite/nitrate use, support suppliers in product development, provide scientific insights for researchers, and contribute to regulation and consumer confidence. Both Flemish and German stakeholders can apply the results in practice and in policy.

Project partners

Flanders’ FOOD acts as a subcontractor and is responsible for the management and coordination of dissemination, valorisation and the European market study. Other project partners are: 

• KU Leuven – MTSP (Meat Technology & Science of Protein-rich Foods), Prof. Myriam Loeffler (myriam.loeffler@kuleuven.be)
• University of Ghent – Department of Food Safety and Microbiology, Prof. Frank Devlieghere (frank.devlieghere@ugent.be), Prof. Stefaan De Smet (stefaan.desmet@ugent.be) and Prof. Thomas Van Hecke (thomas.vanhecke@ugent.be)
• Universität Hohenheim (Germany), Prof. Monika Gibis (monika.gibis@uni-hohenheim.de) and Prof. Kai Ahlborn (k.ahlborn@uni-hohenheim.de)
• MRI – Max Rubner Institute (Germany), Dr Wolfgang Jira (wolfgang.jira@mri.bund.de) en Lukas Haefner (lukas.haefner@mri.bund.de)
   

Keen to join? 

More information about participation can be obtained via Prof. Myriam Loeffler (myriam.loeffler@kuleuven.be).