The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation

SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation

Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched.

Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched. A substantial portion of sweet snacks favoured by children contain chocolate, which contains around 50% sugar. Sugar reduction in chocolate and chocolate cookies using DouxMatok (DM) innovative sugar-based technology will enable products good in taste, healthier to consume, and permit a chain effect to thousands of chocolate containing products. This new project will substantially modify DM technology, alongside functional fibres and Givaudan flavour solutions, for use in chocolate where sugar provides sweetness, texture, mouthfeel, bulking and is a flavour precursor.  Our consortium stands out from other initiatives by aiming for 50% sugar reduction in chocolate where current solutions would need to use polyol technology which would not be clean label. Our solution will be clean label and provide added fibre.

Partners

The following partners are involved in the project

DOUXMATOK
GIVAUDAN
Strauss Group
UNIVERSITY OF READING

Project Lead

Lisa Methven
Institution

University of Reading

Role

Project Lead

Contact details

l.methven@reading.ac.uk

Related projects

PERSONALIZED and connected FOOD service providers (PERSFO)
Innovation

PERSONALIZED and connected FOOD service providers (PERSFO)

The worldwide prevalence of obesity has tripled between 1975-2016 (WHO). We conclude that awareness and intentions do not always lead to corresponding behaviour. More consumers need to adopt a healthy...

HPHC - Development and application of hydrocolloids functionalized by dynamic high pressure
Innovation

HPHC - Development and application of hydrocolloids functionalized by dynamic high pressure

 A new physical method to improve the functionality of selected hydrocolloids with respect to a better texture of food, as well as easier handling in different applications is suggested....

PERFECT - Plant Extract for Reduced-sugar Foods, including Extruded Cereals, bars & biscuits, using innovative processing Technologies
Innovation

PERFECT - Plant Extract for Reduced-sugar Foods, including Extruded Cereals, bars & biscuits, using innovative processing Technologies

Excessive sugar consumption is a contributing factor for a variety of non-communicable diseases (e.g. diabetes, that currently affects 9% of the global population). Moreover, low-sugar food products are not widely...

Related articles

EIT Food will reward SMEs and start-ups that work in the value chain of the olive sector in Europe Entrepreneurship

EIT Food will reward SMEs and start-ups that work in the value chain of the olive sector in Europe

04 June 2020

This European prize, worth 4,000 euros, has been included in the Juan Ramón Guillén Foundation Awards. The deadline for candidate submissions is the 15th of September 2020.

EIT FAN Stories: Delicious Data Consumer Trust

EIT FAN Stories: Delicious Data

27 May 2020

Behind Delicious Data stand the two founders Jakob Breuninger (l.) and Valentin Belser (r.). Valentin has a master's degree in aerospace engineering and is responsible for sales and operations.....