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.
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.

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. A substantial portion of sweet snacks favoured by children contain chocolate, which contains around 50% sugar. Sugar reduction in chocolate and chocolate cookies using DouxMatok (DM) innovative sugar-based technology will enable products good in taste, healthier to consume, and permit a chain effect to thousands of chocolate containing products. This new project will substantially modify DM technology, alongside functional fibres and Givaudan flavour solutions, for use in chocolate where sugar provides sweetness, texture, mouthfeel, bulking and is a flavour precursor.  Our consortium stands out from other initiatives by aiming for 50% sugar reduction in chocolate where current solutions would need to use polyol technology which would not be clean label. Our solution will be clean label and provide added fibre.

Partners

The following partners are involved in the project

DOUXMATOK
Givaudan
Strauss Group
University of Reading

Project Lead

Lisa Methven
Institution

University of Reading

Role

Project Lead

Contact details

l.methven@reading.ac.uk

Related projects

Sugar- Out, Prote- In: Application of microencapsulated sweet proteins as sugar substitutes

Sugar- Out, Prote- In: Application of microencapsulated sweet proteins as sugar substitutes

Sugar reduction is a major focus of the food and beverage industry. Innovative sugar substitutes are urgently needed. 

Digital Twin Management

Digital Twin Management

Food safety is one of the major concerns in food production. Improving tracking & tracing especially for the management of food safety events can lead to a faster reaction time and elimination of potentially hazardous products, thus prevention of food borne illnesses and loss of lives.

Innovation Prizes

Innovation Prizes

Do you have an idea that could transform the agriculture, fisheries and food sector?
Apply for RIS Innovation Prizes and receive up to €25,000 of equity-free funding. 

Related articles

EIT Food hosts Sustainable Seafood Panel Food Production

EIT Food hosts Sustainable Seafood Panel

22 January 2021

EIT Food hosts sustainable seafood panel at the Sustainable Foods Conference to support innovations in aquaculture.

How can we all fight childhood obesity? Consumer Behaviour

How can we all fight childhood obesity?

27 October 2020

In the past 40 years, childhood obesity has become one of our most serious public health challenges, and a recognised problem in every country in the world.