Research into clean label sugar reduction
The food industry is under huge pressure from current and impending Government targets, the sugar levy, demands from consumers and social responsibility to continue to reformulate products for nutrition. This presents major technical challenges, as identifying suitable alternative ingredients and modifying processes can be difficult.
A member funded research project, starting this month, will:
- review and explore clean label and processing solutions to optimise reductions without affecting product acceptability or functionality
- investigate what is the smallest portion size consumers will accept before they buy two of the product
The project will produce clear guidance on the effect of removing sugar from a range of product categories and provide an updated review of clean label reformulation approaches.