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

Pressure for healthier and more natural fat-based foods (underPRESSURE)
Innovation

Pressure for healthier and more natural fat-based foods (underPRESSURE)

underPRESSURE project will scale-up a technological solution for producing “high” viscosity fat-based products addressing these consumer demands. Safe foods with lower fat content (fat reduction >30%) and reduced...

“LINKDAPA”: Linking multi-source data for adoption of precision agriculture
Innovation

“LINKDAPA”: Linking multi-source data for adoption of precision agriculture

This project will use multi-source data to co-create with farmers and their advisers, crop management zones for precision agriculture (PA) solutions. The zones will be based on synergistic integrations of...

GLAD - Green Last Mile Delivery: a more sustainable way for food home delivery tailored to consumer needs
Innovation

GLAD - Green Last Mile Delivery: a more sustainable way for food home delivery tailored to consumer needs

The objective of the GLAD activity (Green last mile delivery) is to develop both a strategy and a platform that helps making the last mile in food e-commerce at the...

Related articles

Food4Health is Calling for Expressions of Interest for the 2021 tasks Food Safety & Quality

Food4Health is Calling for Expressions of Interest for the 2021 tasks

08 September 2020

Food4Health, a collaboration between EIT Health and EIT Food, was established to help bring innovations for healthy eating to the market. Food4Health is launching the 3rd call....

Creating a Sustainable Food System Part 1: Bracing for the journey ahead Consumer Behaviour

Creating a Sustainable Food System Part 1: Bracing for the journey ahead

06 August 2020

More than ever, there is a growing awareness of the impact of food poverty, unequal access to nutritious food, and the vital role that delivery, factory and retail workers play....