Processing can induce contaminants in food, especially when high temperature is reached. This is the case of bakery, whose products can contain neoformed contaminants (NFC) from inoffensive precursors in the dough and exogenous contaminants (EC) transferred from the support coating at the interface. EU regulations do not appropriately cover these fields and industrials are missing the tools and protocols to produce breads safely. In particular the existing food simulants and migration tests are not adapted to baking supports. SATIN will focus on Pan Bread and Rusk baked most of the time with Perfluorinated (PFC) coated pans. These two cases represent the main utilization of these coating with effective sticking and ageing problems. SATIN aims at developing technologies and knowhow which will allow the production of pan (tin) bread and rusk with (i) a reduced energy demand for baking by exploring ways to reduce oven temperature with even sensorial qualities and (ii) a better control of the chemical risks associated to perfluorinated antistick coating. One of the challenges lies in the assessment of the ageing of antistick coating in industry and in correlating the ageing with either the baking practices (pan temperature) or the risk of release of EC in the product. SATIN will concomitantly look at both NFC and EC and related their formation to various parameters influenced by food processing. Key objectives are (i) to assess the exposure of EC in particular PFC, (ii) to develop ageing tests in the case of baking support, (iii) to develop testing equipment(s) to monitor the ageing of the coating and to assess the conditions of an anti-stick coating to detect its end of life by analysing the crust condition and the volatiles in the baking oven and (iv) to develop innovative pan coating structure which will permit to mitigate the risk of transfer of PFC in the products. This will be supported by a transversal approach based on a reduction of the baking temperature and by the way of the baking energy. SATIN proposes a “win-win” strategy to reduce the EC and NFC while extending the shelf life of the coating; in turns, it will result in a reduction of the baking energy and a reduction of chemical waste generated when refurbishing used coating. SATIN will contribute to the improvement of the French and European regulation on Food Contact Material (FCM). SATIN will alsoinvestigate vacuum baking to reduce the baking temperature and baking energy with the objective of extending the life span of the antistick coating.