Inga Sarand

According to OECD, Estonia is one of the EU countries where obesity and diabetes are most prevalent. According to WHO, every fifth child in Estonia is overweight. Therefore, our task is to help people reduce their consumption of sugar, salt, and fat, which are associated with obesity, diabetes, and cardiovascular diseases. The Estonian food industry is already committed to food reformulation, transforming former sinners in to saints. For example, muffin, which has been a delightful dessert in the past, has now become a food with reduced sugar, extra fiber and with a Nutriscore value B. However, its health impact is noticeable only when the taste is equally enjoyable and consumers accept it. This reformulation project explores sweet-tasting and healthy peptides and oligosaccharides to replace added sugars, the synergy of flavor compounds and salt, and the effect of fats on flavour. We aim to have a positive impact on public health without compromising quality, safety and taste.

The aim of the project was to identify the causes of the water accident in Kuressaare and the related drinking water pollution, and to propose solutions to prevent similar situations. The project activities included on-site observations, interviews with relevant parties, and simulation of the emergency situation using existing pressure and flow and water quality measurement data and hydraulic analyses performed using digital twins of water systems.