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.
SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars

SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars

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

Cereal bars are considered by many consumers to be a healthy snacking alternative, but in reality they often contain between 13% and 40 % sugar. In this project a new DouxMatok sugar-based technology (Incredo Sugar ingredient) will be developed to broaden its applicability to various other products.

The new DouxMatok sugar technology will be used in combination with fibres to achieve a successful replacement of sugar technological functionalities. Specifically, we will focus on the optimisation of texture, mouthfeel, sweetness and flavour balance on sugar reduced cereal bars. The solutions designed in this project will enable consumers to choose cereal bars that are substantially sugar reduced, clean label, no added high intensity sweeteners and with a desirable level of fibre, without negatively impacting their sensory appeal and potentially improving taste experience.

Partners

The following partners are involved in the project

University of Reading
DOUXMATOK
Strauss Group
HERBSTREITH & FOX KG
BÜHLER

Project Lead

Julia Rodriguez Garcia
Institution

University of Reading

Contact details

j.rodriguezgarcia@reading.ac.uk

Related projects

Healthier Tuber Snacks with Infused Nutrients
Innovation

Healthier Tuber Snacks with Infused Nutrients

The intention is to innovate in the area of “savory snacks” by expanding the types of vegetable crisps. Roots and tubers will be used as base material...

HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)
Innovation

HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)

Iodised salt and milk are the main sources of I in human diets. However, organic milk is typically low in I and organic salt is not iodised. The project aims...

MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture
Innovation

MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture

However, bivalve industry growth is falling behind fish aquaculture due to critical defects in the production process. Feed defects, disease, and quality issues are throttling production. We will develop a...

Related articles

EIT FAN Stories: Air Up Entrepreneurship

EIT FAN Stories: Air Up

17 September 2020

Plastic pollution has always been a relevant topic globally. The amount of drinks produced in plastic bottles worldwide is an ongoing concern. With that in mind, a team from Munich....

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....