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.
SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations

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.

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.

Partners

The following partners are involved in the project

DouxMatok
Givaudan
PURATOS
Strauss Group
University of Reading

Project Lead

Julia Rodriguez Garcia
Institution

University of Reading

Related projects

PROVE - Functionalisation and valorisation of PROteins of VEgetable sources

PROVE - Functionalisation and valorisation of PROteins of VEgetable sources

As the world’s population continuously grows, achieving global food security, producing sufficient nutritious food that everyone can access, and doing so sustainably, is one of the greatest challenges faced today.

Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste

Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste

A prospective production-planning tool for bakeries will be developed in this trans- and interdisciplinary project.

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.

Related articles

EIT Food takes part in the discussion at European Agricultural Forum

EIT Food takes part in the discussion at European Agricultural Forum

09 April 2021

EIT Food participated in a three-day event the EU Agro-Trade Platform, implemented as part of the European Agricultural Forum.

Wasteless uses dynamic pricing algorithm at supermarkets to tackle food waste

Wasteless uses dynamic pricing algorithm at supermarkets to tackle food waste

25 March 2021

To reduce how much food is being wasted, the EIT Food supported start-up Wasteless developed a smart algorithm that allows the application of dynamic pricing markdowns based on expiry....