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.
Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality
Fruits, berries, vegetables, grains, herbs and spices are promoted as healthy foods that are consumed fresh or as part, for example snack bars, breakfast cereals or ready-to-eat meals.
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).
Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels.
EIT Food hosts sustainable seafood panel at the Sustainable Foods Conference to support innovations in aquaculture.
After a year of change like no other in 2020, EIT Food has combined expert insights and analysis to highlight the top 5 trends for the agrifood industry in 2021...