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

Ciaran Test
Innovation

Ciaran Test

sdfsdfsfsd

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...

Dairy products with reduced saturated fatty acids
Innovation

Dairy products with reduced saturated fatty acids

Dairy foods are major sources of saturated fatty acids (SFA) in many EU diets but are also crucial sources of key nutrients, and have other functions. Replacing traditional dairy foods...

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.....