WHO recommendations are being enforced through government guidelines and taxes. Reducing sugar in food matrices is not just simply replacing sweetness, it has functional properties too which impact on the final product texture. Consumers want to reduce sugar, they are looking for clean labels they can trust, added value and an affordable price. This project creates a food solution system that will address these problems and deliver sugar reduced fortified foods. Looking at convenience and children, we will start with biscuits and cakes as the first two product categories. The project will leverage unique sugar-based technology from DouxMatok to reduce sugar, yet also deliver functional, nutritional and flavour benefits plus consumer value through the expertise of Givaudan, UoR, Puratos and Strauss.
SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations
Reducing sugar consumption is essential for health but a huge challenge for the food industry.
To further develop and test a digital platform as a supporting basis for creating and delivering personalised nutrition (PN) services in Europe via a non-profit organisation with payable services/memberships to cover operational costs. Services are scientifically validated and designed for use by companies, healthcare services, researchers, and professionals wanting to provide consumers with improved personalised nutrition advice and services.
The Cross-KIC project around the circular economy gives an operational portfolio overview of the EIT community efforts in the Circular Economy Framework. The project also aims to strengthen relationships with civil society and institutional partners engaged in the transition towards a circular economy.
It is a global challenge to ensure sufficient food to feed future generations while utilizing natural resources in a sustainable manner.
EIT Food announces the results of its sustainable aquaculture competition, with seven new projects launching and 18 new partners joining the world's largest food innovation community, supported by the....
What are the key challenges when it comes to nutrition labelling in Europe and what more can be done to empower consumers to make healthier food choices?