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

Metamorphosis – enhanced insect protein for aquaculture

Metamorphosis – enhanced insect protein for aquaculture

Metamorphosis will build on foundational work performed in year 1 in regards to conversion of organic waste streams into valuable, next generation functional aquaculture feeds, utilising insect biomass conversion and...

Energy-to-Feed (E2F)

Energy-to-Feed (E2F)

E2F will develop a sustainable source of protein & lipid from omega-3 rich microalgae cultivated using clean power sources (Geothermal/Hydro) & natural CO₂. This first commercial facility will...

Pressure for healthier and more natural fat-based foods (underPRESSURE)

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...

Related articles

The II Food FUN&FAN gathers more than 250 startups, investors and industry Entrepreneurship

The II Food FUN&FAN gathers more than 250 startups, investors and industry

19 October 2020

The II FUN&FAN, held the 15th of October, achieved the goal of connecting various startups and experts from the agrifood sector in order to enrich businesses and ....

Can the food sector combat food insecurity and malnutrition?

Can the food sector combat food insecurity and malnutrition?

19 October 2020

In order to meet the Sustainable Development Goal of ending hunger, malnutrition and food insecurity, the food sector must come together to fairly and sustainably find a solution.