The ‘NitRed’ project aims to gain application-oriented knowledge on the effects of nitrate and nitrite reduction on organoleptic properties, safety and formation of nitrosamines in the production of heated and unheated meat products. Specifically, this project will develop solution-oriented concepts for the production of unheated (fermented dry sausage, raw ham) and heated (cooked sausage) meat products that comply with the new requirements of EU Directive 2023/2108 and yield organoleptically high-quality and safe products with very low additions of nitrate/nitrite. The formation of nitrosamines will also be investigated, taking into account product- and process-specific aspects. The range, mode of action and authorisation status of possible alternatives to nitrate and nitrite based on novel ingredients, in addition to traditional additives such as ascorbic acid or ascorbates, will also be identified. Finally, in vitro digestion studies will be conducted to gain more insight into possible health effects of the use of nitrate/nitrite in meat products in relation to the formation of oxidation products and nitrosamines.